Moist Banana Walnut Cake Recipe (Easy & Ultra Moist)

Craving a tender cake that turns overripe bananas into pure bliss? This moist banana walnut cake delivers an irresistible contrast of soft, flavorful crumb and crunchy walnuts in every bite. Perfect for using up those spotted bananas on your counter, it bakes in one pan with pantry staples and optional cream cheese frosting for versatile snacking or dessert. Ready in under an hour, it serves 12 to 16 and stays fresh for days.

Why You’ll Love This Banana Walnut Cake

This cake nails the perfect balance of banana sweetness and nutty crunch without needing a mixer. Sour cream keeps it ultra-moist for days, while simple techniques ensure bakery-style results at home.

Feature	This Cake	Banana Bread
Texture	Tall, fluffy cake	Dense quick bread
Bake Time	35-45 minutes	55-65 minutes
Frosting	Optional cream cheese	Usually none
Servings	12-16	8-10 slices

Whether plain for breakfast or frosted for parties, it satisfies every time.

Ingredients for Moist Banana Walnut Cake

Wet Ingredients:

• 4 medium overripe bananas (about 1.5 cups mashed, black spots ideal for max flavor)
• 1/2 cup unsalted butter softened (or vegetable oil for extra moisture)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 2 large eggs room temperature
• 1/2 cup sour cream or Greek yogurt
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour (spooned and leveled, not scooped)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Add-ins:

• 1.25 cups walnuts chopped and toasted (divided: 1 cup in batter, 1/4 cup on top)

Cream Cheese Frosting (Optional):

• 8 oz cream cheese softened
• 1/4 cup butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla

Approximate per slice (1/16th, unfrosted): 320 calories, 17g fat, 38g carbs (25g sugars), 5g protein.​

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How to Make Banana Walnut Cake Step by Step

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment.
2. Mash bananas in a large bowl until smooth with some small chunks for texture. Set aside.
3. Cream butter and sugars in a separate bowl for 2-3 minutes until light and fluffy. Beat in eggs one at a time, then vanilla and sour cream.
4. Combine wet and dry. Stir banana mixture into the wet ingredients. In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Gently fold dry into wet until just combined – no overmixing.
5. Fold in walnuts. Add 1 cup chopped toasted walnuts. Spread batter evenly in pan. Sprinkle remaining 1/4 cup on top.
6. Bake for 35-45 minutes. Toothpick in center should come out clean or with moist crumbs. Internal temp 200°F. Tent with foil after 25 minutes if browning fast.
7. Cool completely on wire rack, about 1 hour.
8. Frost if desired. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled cake. Store extras in fridge.

Pro tip: Toast walnuts in dry skillet over medium heat for 3-5 minutes until fragrant – transforms flavor.​

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Pro Tips for Perfect Moist Texture

• Use overripe bananas: They mash easily and add natural sweetness/moisture.
• Room temperature ingredients blend smoothly, preventing lumps.
• Spoon and level flour: Scooping packs it dense, drying the cake.
• Fold gently: Overmixing creates tunnels and tough crumb.
• Check early: Ovens vary; start at 35 minutes.

These ensure foolproof, bakery-moist results every bake.​

Variations and Substitutions

• Chocolate chip version: Fold in 3/4 cup semi-sweet chips with walnuts.
• Gluten-free: Swap 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum if not included.
• Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water each), dairy-free yogurt/oil.
• Bundt pan: Bake 45-50 minutes in greased bundt; dust with powdered sugar.
• Muffins: Fill liners 3/4 full, bake 18-22 minutes at 375°F for 18 muffins.

Nut-free? Omit walnuts or swap with pecans/seeds.​

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How to Store & Freeze

• Room temperature: Cover tightly up to 3 days.
• Fridge: Up to 5 days in airtight container; bring to room temp before serving.
• Freeze: Wrap unfrosted cake in plastic and foil; up to 3 months. Thaw overnight in fridge, then frost.
• Reheat slices: Microwave 10-15 seconds or warm in 300°F oven 5 minutes.

Stays ultra-moist thanks to sour cream.​

Serving Suggestions

Pair warm slices with coffee or tea for breakfast. Top with vanilla ice cream and caramel drizzle for dessert. Ideal for potlucks, birthdays, or afternoon snacks. Slice into squares for easy sharing.​

Frequently Asked Questions

How ripe should bananas be for this cake?
Black-spotted or fully brown overripe bananas work best. They mash easily and provide peak sweetness without added sugar.

Can I skip the frosting?
Absolutely. Dust with powdered sugar or serve plain – still delicious and snack-friendly.

Why did my batter look curdled?
Normal when adding sour cream to batter. It bakes up smooth and perfect.

Nut-free option?
Omit walnuts entirely or replace with sunflower seeds/chocolate chips for similar crunch.

What’s the difference between this cake and banana bread?
This is lighter and taller with sour cream for extra moisture, while banana bread is denser from no leavener boost.

Can I use frozen bananas?
Thaw completely and drain excess liquid to avoid soggy batter.

How do I prevent sinking walnuts?
Toss in 1 tbsp flour before folding; place most on top.

Bundt version bake time?
45-50 minutes; grease well and cool 15 minutes in pan before inverting.

Make ahead tips?
Bake and freeze unfrosted up to 3 months; frost day-of.

High altitude adjustments?
Reduce baking powder to 1/4 tsp, increase flour by 2 tbsp, bake at 350°F.

This moist banana walnut cake turns everyday ingredients into crowd-pleasing comfort. Pin for your next bake, drop a 5-star rating if it hits the spot, and share your tweaks in comments!

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