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Banana Nut Cake

Author
Cookinero 29 Oct 2022
19960
Banana Nut Cake

Banana cake with nuts is dedicated to all lovers of delicate juicy pastries. This result is provided by this particular fruit, which is characterized by a high content of starch and sugar. Banana also gives baked goods a unique flavor, which is usually very popular with children. We are sure that if they try such a cupcake one day, they will ask you to cook it again and again. Well, fulfilling this request will not be difficult at all and even pleasant! Banana nut cake does not require any special culinary skills, so it can be easily built on the evening of a normal working day.

How to cook Banana Nut Cake

Step 1

Banana Nut Cake

Prepare the cookie dough with nuts. Cut the butter into cubes and leave for 30 minutes at room temperature. Chop the walnuts until fine crumbs are obtained.

Step 2

Banana Nut Cake

Mash the banana pulp with a masher and transfer to the mixer bowl. Add soft butter, natural yogurt, eggs and sugar. Whisk until a homogeneous mass is obtained.

Step 3

Banana Nut Cake

Sift flour with baking powder through a fine sieve and gradually, whisking with a mixer at low speed, add to the previously prepared banana mixture. Knead the dough thoroughly.

Step 4

Banana Nut Cake

Add 2/3 chopped walnuts and stir. Heat the oven to 160°C. Line the mold with baking paper. You can brush it lightly with butter.

Step 5

Banana Nut Cake

Pour the prepared banana cake batter into the pan and smooth it out. Sprinkle with the remaining chopped nuts. Bake for about 50 minutes.

Banana Nut Cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use pecans, almonds, or hazelnuts as a substitute for walnuts. Just ensure they are finely chopped for even distribution.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze it.
Yes, replace the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free for a gluten-free version.
You can substitute yogurt with sour cream, applesauce, or mashed banana for a similar texture and moisture.
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or commercial egg replacer for a vegan-friendly version.
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done. Avoid overbaking to keep it moist.
Absolutely! Fold in ½ cup of chocolate chips with the batter for a delicious chocolate-banana variation.
Serve it warm with a scoop of vanilla ice cream, a drizzle of caramel, or a dusting of powdered sugar for extra indulgence.
Yes, adjust baking time accordingly—a 9x13-inch pan will bake faster (30-40 mins), while a loaf pan may take 50-60 mins.

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