Are you ready to experience a slice of homemade heaven that will transport you straight to grandma's kitchen? This Banana Nut Cake isn't just a dessert—it's a nostalgic journey of comfort, warmth, and irresistible flavor that will have everyone begging for seconds. Imagine a moist, rich cake packed with ripe bananas and crunchy walnuts, baked to golden perfection and guaranteed to become your new favorite family recipe!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. Set aside.
- In another bowl, cream together the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Add the 2 large eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in the 1 teaspoon of vanilla extract.
- In a separate bowl, combine the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix these dry ingredients together until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the mashed bananas and 1 cup of chopped walnuts gently with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it plain or dust it with powdered sugar for a decorative touch. Enjoy your Memaw's Banana Nut Cake!
Tips
- Choose overripe bananas for maximum sweetness and moisture—those brown spots are flavor gold!
- Make sure your butter is truly softened, not melted, for the perfect cake texture.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Use a toothpick test to ensure the cake is fully baked—it should come out clean.
- Let the cake cool completely before serving to allow flavors to settle and texture to firm up.
- For extra indulgence, consider adding a cream cheese frosting or a simple vanilla glaze.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 6g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
