Craving something sweet, nutty, and utterly delicious? This banana cake recipe with nuts is your ticket to dessert heaven. Combining the natural sweetness of bananas with the crunchy texture of nuts, this cake is a perfect treat for any occasion.
Why This Recipe Works
- The overripe bananas ensure a moist and flavorful cake.
- Nuts add a delightful crunch and richness to every bite.
- Simple ingredients come together to create a complex flavor profile.
- Perfect balance of sweetness, making it irresistible yet not overly sugary.
- Easy to make, requiring no fancy equipment or techniques.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 4 overripe bananas, mashed
- 1/2 cup chopped nuts (walnuts or pecans)
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or cooking spray, then lightly dust with flour to prevent sticking. Tip: For an extra nutty flavor, toast the nuts before chopping them.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. This ensures your cake has a uniform texture without any bitter pockets of baking soda.
Cream Butter and Sugar
Using an electric mixer, cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your batter, leading to a lighter cake.
Add Eggs and Bananas
Beat in 2 large eggs, one at a time, then stir in 4 mashed bananas and 1 tsp vanilla extract. The bananas should be overripe for maximum sweetness and moisture. Tip: For a smoother batter, mash the bananas thoroughly before adding.
Combine and Bake
Gradually mix the dry ingredients into the wet ingredients, then fold in 1/2 cup chopped nuts. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
Tips and Tricks
For those looking to elevate their banana cake, consider these advanced tips. First, substituting half the all-purpose flour with whole wheat flour adds a nutty depth and healthier twist. Second, layering slices of banana on top before baking creates a beautiful, caramelized finish. Lastly, a dash of cinnamon or nutmeg can introduce a warm spice note that complements the bananas and nuts perfectly.
Recipe Variations
- Chocolate Chip Banana Cake: Fold in 1/2 cup chocolate chips with the nuts for a chocolatey twist.
- Gluten-Free Banana Cake: Use your favorite gluten-free flour blend in place of all-purpose flour.
- Vegan Banana Cake: Substitute the butter with coconut oil and use flax eggs instead of regular eggs.
- Spiced Banana Cake: Add 1 tsp cinnamon and 1/2 tsp nutmeg to the dry ingredients for a spiced version.
- Cream Cheese Frosting: Top your cooled cake with a layer of cream cheese frosting for an extra decadent treat.
Frequently Asked Questions
Can I use frozen bananas?
Absolutely! Thaw frozen bananas before using, and drain any excess liquid. They work just as well as fresh overripe bananas in this recipe.
How do I store the banana cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and foil.
Can I omit the nuts?
Yes, if you’re allergic or not a fan of nuts, you can leave them out without any other adjustments to the recipe.
Summary
This banana cake recipe with nuts is a foolproof way to enjoy a moist, flavorful dessert. With simple ingredients and easy steps, it’s perfect for bakers of all levels. Customize it with your favorite variations or enjoy it as is for a delicious treat.
