Banana nut cake is moist, dense and bursting with flavor. The perfect cake for when you need to take a dish or the family is coming for dinner. Welcome to your new favorite dessert. 
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Introduction and My Rating
Super moist and delicious. You can do it full size, half size, or even layered. Top with the optional rich cream cheese frosting to add even more rich and decadent goodness.
This is a family recipe from a family friend (thanks, Janet). I have learned to accept gifts of this type. Many are great in an old fashion way (I can't remember the last time I used a sifter.) If you have a family favorite, email it to me.
My Rating
A solid higher 4. Add the optional cream cheese frosting, and you can get a 5 out of me.
🍌Ingredients
The Bananas
This recipe, like most that have bananas, calls for ripe bananas. It is not just to get rid of them, they taste different.
As bananas ripen, enzymes in them will convert some of the starch to sugar. This is what makes for great sweet banana bread, muffins, or even cakes.
Freezing Bananas: If you don’t have time for them now, simply peel and freeze ripe bananas for a few months until you are ready to bake bread, cake, or muffins.
The Flour
This recipe uses all-purpose (AP) flour. If you must, you can vary it some, but whole wheat flour tends to bake a bit drier and one of the features of this recipe is the moisture. Enough said.
Sifting flour: When we sift flour, it breaks down any clumps and provides a fluffier result. It also helps mix other ingredients though out the flour.
It is very important in things like angel food cakes where the flour is folded into the batter. A bit less in recipes where the flour is beat into the batter. It will improve the texture a bit. If you don't have an old school flour sifter, you can get about the same effect by using s large fine-mesh strainer.
Or skip it, and you will still get good results but maybe a bit firmer.
Buttermilk
Buttermilk will give more rise and some extra taste, so it is recommended. You can use fresh buttermilk, but I used dried buttermilk that I usually keep on hand.
If you don't have fresh or powdered buttermilk, you can make a substitute with 2/3 cup of milk and 2 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before proceeding.
Optional Cream Cheese Frosting
When I originally posted this recipe, I mention cream cheese frosting, but the cake is excellent without it, so no images and not included in the recipe at that time.
I have scrounged a picture from another recipe and have included it as a (highly recommended) option in the recipe.
Recipe Size
This is a recipe for a regular 9X13 inch cake pan. And it won't disappoint.
But this is "cooking for two," and this is an easy recipe to cut in half. You will need to use a 9-inch round or 8-inch square cake pan. The baking time will decrease to about 30 minutes but use the toothpick test.
It will also make a fine layer cake with two round 9-inch pans and the optional cream cheese frosting.
❄️Storage
Without the frosting, this can be stored at room temperature for 3-4 days tightly covered. With the frosting, it should be refrigerated. It will also freeze well for several months.
📖Banana Nut Recipes
Really Good Banana Nut Muffins
🖼️Photo Instructions
Preheat oven to 350°.
Optional: Sift together 2 1/2 cups AP flour with 1 teaspoon salt, 1 1/2 teaspoon baking powder, and 1 1/2 teaspoon baking soda. Set aside. You can use a large strainer or skip the sift thing and just mix the dry ingredients together.
Mash 3 bananas (riper is better). Set aside.
Combine 2/3 cup butter and 1 1/3 cup sugar. Cream with a stand mixer or hand mixer.
With mixer continuing to run: Add two eggs. Add 1/2 of the flour mixture. 1/3 cup buttermilk. And the mashed bananas. Continue to beat until incorporated.
Add the remainder of the flour mixture and 1/3 cup more of buttermilk. Add 3/4 cup chopped walnuts and fold in well.
Prep 9 by 12 baking pan with a thin coat of butter and a light flour coat.
Add to pan and spread evenly.
Bake for about 40 minutes until a toothpick comes out clean.
Optional Cream Cheese Frosting
Both the cream cheese and the butter should rest at room temperature for 30 to 60 minutes to soften.
Mix 8 oz of cream cheese, 8 tablespoon butter (one stick), and 2 teaspoon vanilla with a mixer. Slowly add 3 cups of powdered sugar while continuing to beat. You may need a bit more powdered sugar or 1-2 teaspoons of milk to get the texture you want.
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📖 Recipe
Banana Nut Cake
Ingredients
- 2 1/2 cup AP flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup butter
- 1 1/3 cup sugar
- 2 eggs
- 2/3 cup buttermilk
- 3 bananas - mashed
- 2/3 cup chopped walnuts
Optional Cream Cheese Frosting
- 8 oz cream cheese
- 8 tablespoon butter - one stick
- 2 teaspoons vanilla
- 3 cups powdered sugar
- a bit more powder sugar or some milk - to get the right texture
Instructions
- Preheat oven to 350°.
- Optional: Sift together 2 1/2 cups AP flour with 1 teaspoon salt, 1 1/2 teaspoon baking powder, and 1 1/2 teaspoon baking soda. Set aside. You can use a large strainer or skip the sift thing and just mix the dry ingredients together.
- Mash 3 bananas (riper is better). Set aside.
- Combine 2/3 cup butter and 1 1/3 cup sugar. Cream with a stand mixer or hand mixer.
- With mixer continuing to run: Add two eggs. Add 1/2 of the flour mixture. 1/3 cup buttermilk. And the mashed bananas. Continue to beat until incorporated.
- Add the remainder of the flour mixture and 1/3 cup more of buttermilk. Add 3/4 cup chopped walnuts and fold in well.
- Prep 9 by 12 baking pan with a thin coat of butter and a light flour coat.
- Add to pan and spread evenly.
- Bake for about 40 minutes until a toothpick comes out clean.
Optional Cream Cheese Frosting
- Both the cream cheese and the butter should rest at room temperature for 30 to 60 minutes to soften.
- Mix 8 oz of cream cheese, 8 tablespoon butter, and 2 teaspoon vanilla with a mixer. Slowly add 3 cups of powdered sugar while continuing to beat. You may need a bit more powdered sugar or 1-2 teaspoons of milk to get the texture you want.
- Frost cake when cooled. Sprinkle some nuts on top.
Recipe Notes
Pro Tips
- This is a 9X13 cake pan recipe.
- It is easily cut in half for a 9-inch round or 8-inch square pan. It will take about 30 minutes to bake but use the toothpick test.
- Sifting the flour is optional but suggested.
- You can make a substitute for buttermilk with 2/3 cup of milk and 2 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before proceeding.
- The cream cheese frosting is optional but recommended.
- Without the frosting, this can be stored at room temperature for 3-4 days tightly covered. With the frosting, it should be refrigerated for up to 4 days. It will also freeze well for several months.
- Serving size is 1/12 of a 9X13 pan - so about 3X3 size (a big piece.)
- Nutrition includes optional cream cheese frosting.
Nutrition
Originally Published, June 7, 2013. Updated with expanded options and discussion along with refreshed photos and table of contents.
Patty C
Made this tonight with some very ripe bananas I had laying on the counter. Very easy to make (I added the cream cheese as a bonus). I have to rate this one a solid 5! Thanks Dr D!
Claudia Matusiak
In the cake ingredients you list 1 2/3 cup sugar. In the instructions you only mention using 1 1/3 cups sugar......what do we do with the remaining 1/3 cup of sugar?
Dan Mikesell AKA DrDan
Transcribed wrong...it is 1 1/3 cup. Fixed. Thanks for the proofread.
Dan
Cyndy Simpkins Hugghins
Can a Bundt pan be used?
DrDan
I don't have a bundt pan so I have never done it. I'm sure it's possible. Some bundt pans are huge and need about double this amount of cake. Also cooking time may be increased some. So the answer is I don't know.
Dan