Banana Walnut Cake: A Moist Cake Recipe
Craving a truly delightful treat? This Banana Walnut Cake is one of those moist cake recipes that will quickly become a favorite. It’s incredibly easy to make, delivering a tender crumb and rich banana flavor that everyone will love.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for flavor and moisture. Use very ripe, spotty bananas for the best results.
- All-Purpose Flour: Provides structure. You can use a gluten-free all-purpose blend if needed.
- Brown Sugar: Adds deep flavor and moisture. Granulated sugar can be used, but brown sugar is preferred.
- Walnuts: Adds crunch and nutty flavor. Pecans are a great substitute.
Ingredients:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup sour cream or plain yogurt
- 1 cup chopped walnuts
Optional (Cream Cheese Frosting):
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-450 (without frosting, varies by slice size)
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring the bottom and sides are well-coated. This prevents sticking and helps the cake release easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now. Mixing these dry ingredients first ensures they are evenly distributed throughout the moist cake.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or by hand, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step incorporates air, making your cake tender.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully combined.
5. Incorporate Wet Ingredients
Stir in the mashed bananas and sour cream (or yogurt) into the wet mixture. Mix until just combined. Overmixing can lead to a tough cake, so mix gently.
6. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are okay. Fold in the chopped walnuts last.
7. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. This indicates your moist cake is perfectly cooked.
8. Cool and Frost (Optional)
Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. If making frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Spread evenly over the cooled cake.
Variation Ideas:
- Chocolate Chip Banana Cake: Fold in ½ cup of chocolate chips with the walnuts.
- Spice It Up: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warmer flavor.
- Nut-Free: Omit the walnuts entirely for a delicious plain banana cake.
Storage Instructions:
Store your Banana Walnut Cake covered tightly at room temperature for up to 2-3 days. If you’ve added cream cheese frosting, it’s best to store the cake in the refrigerator for up to 5 days. For longer storage, freeze individual slices in an airtight container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use overripe bananas that are almost black?
A: Yes, absolutely! The riper the bananas, the sweeter and more flavorful your moist cake will be.
Q: What if I don’t have sour cream?
A: Plain yogurt (full-fat or low-fat) is an excellent substitute for sour cream and will still yield a moist cake.
Q: Can I bake this as cupcakes?
A: Yes, fill cupcake liners about two-thirds full and bake for 20-25 minutes.
Q: My cake turned out dry. What went wrong?
A: Overmixing the batter or baking for too long are common culprits for a dry cake. Make sure to mix until just combined and check for doneness with a skewer.
Q: Can I make this ahead of time?
A: Yes, this cake tastes even better the next day as the flavors meld. Store it as directed.
Q: What kind of walnuts should I use?
A: Use chopped walnuts. You can buy them pre-chopped or chop whole walnuts yourself.