Ways with Walnuts – from Salads to Banana Walnut Cake

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Banana Walnut Magic

Are you looking for a sweet treat that’s both delicious and nutritious? Look no further than our mouthwatering banana walnut cake! Made with ripe, overripe bananas and crunchy walnuts, this cake is bursting with flavour and packed with nutrients. Not only is it a tasty dessert option, but it’s also a great way to use up any leftover bananas you have at home. This recipe is easy to follow even though you’re a newbie in the kitchen.

If you’re new to baking, don’t worry – I’ve got you covered! Check out My 10 baking essential tools for home bakers and 5 baking hacks you NEED to know video tutorials to learn all the tips and tricks you need to get started on your home baking journey. From measuring ingredients to perfecting your mixing technique, my tutorials will guide you through the process step-by-step. So don’t be intimidated – with a little practice and some guidance, you’ll be whipping up delicious desserts like this Banana Walnut Cake in no time!

So grab your mixing bowl and let’s get baking!

Ways with Walnuts

There are many ways to eat nuts. I particularly like walnuts the most. Toast them in an oven with some brown sugar, sprinkle them on a salad, wrap them with blue cheese in ravioli, etc. Today I am going to share with you how I add walnut into my cake recipe.

My husband has the tendency to eat the same lunch every day – and it isn’t a particularly healthy or nutritious lunch, so recently I made the decision that I’d make him a salad every day. I know he likes salad because he hates the sleepy feeling you can get from a big lunch and now I also know that he is eating something healthy!

Actually, we eat salad as our main dinner once or twice every week – either with rice or pasta, or sometimes with pan-fried chicken breast and my irresistible signature garlic bread. I’ll share some of my salad recipes in a future post.

Salad is just the name of a type of dish. It can be made with virtually anything – different varieties of ingredients and with different delicious dressings and drizzles. We like freshly squeezed lime juice or good quality oils such as extra virgin olive oil or flax seed oil. You can add pretty much whatever you like to a salad. Obviously, the more veggie, the healthier it will be. For my husband, he likes carrots, bell peppers and couscous so these are often the main ingredients in his salad. I avoid giving him the same salad every day with little tricks that make it a bit different (he probably doesn’t notice!). I also add green leaves, such as kale, rocket, spinach or lettuce, a little bit of protein, usually canned salmon or mackerel and his favourite ingredient – toasted nuts. It can be toasted walnuts, pine nuts or almonds – but often walnuts.  

The Goodness of Walnuts

Walnuts are really good for our bodies. When I was young, my mum told me eating walnuts is good for the brain because the shape of a whole walnut looks like the human brain. In a Chinese sense, eating something that is similar to the body part is good for that body part. I still like to believe this is true (and you should always listen to your Mother!).

“Life is a Walnut – Short and Hard.  But once you know the secret to crack it.  It’s all SWEET and BEAUTIFUL!”

Watch the Video Tutorial

Want to see exactly how I make this delicious Banana Walnut Cake? Check out my full video tutorial for a step-by-step guide.

Tips for Making the BEST Banana Walnut Cake

• Choose super ripe bananas – The darker the peel, the sweeter and more flavorful the cake will be. Overripe bananas mash easily and blend into the batter better.
• Toast the walnuts – Lightly toasting walnuts in the oven or a dry pan before adding them to the batter brings out their nutty aroma and flavor. Let them cool before mixing in.
• Measure ingredients accurately – Use a kitchen scale for the flour, sugar, and butter to ensure consistent results. Too much flour can make the cake dry.
• Don’t overmix – Once you add the dry ingredients to the wet mixture, stir only until just combined. Overmixing can make the cake dense instead of soft and tender.
• Use room-temperature eggs and milk – This helps the batter blend more evenly and creates a better texture.
• Check for doneness early – Ovens vary, so start testing with a skewer around 30–35 minutes to avoid over baking.
• Cover if browning too quickly – If the walnuts or top get too dark before the inside is baked, loosely cover with foil and continue baking.
• Let it cool before slicing – This keeps the crumb intact and prevents the cake from falling apart.

How to Serve this Banana Walnut Cake

• Classic & Simple – Slice and enjoy it as is with a cup of tea or coffee.
• Warm & Cozy – Serve slightly warm with a pat of butter melting on top.
• With a Sweet Drizzle – Add a light dusting of powdered sugar or drizzle with honey, maple syrup, or caramel sauce.
• A Little Extra Creaminess – Pair with a scoop of vanilla ice cream, whipped cream, or Greek yogurt.
• For Breakfast or Brunch – Toast a slice lightly and spread with cream cheese, nut butter, or fruit jam.

How to Store this Banana Walnut Cake

• Room Temperature – Keep in an airtight container for up to 2–3 days. Store in a cool, dry spot away from direct sunlight.
• Refrigerator – For longer freshness, wrap the cake tightly in plastic wrap or place in an airtight container. Refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
• Freezer – Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave before enjoying.

Let’s be real — this banana walnut cake rarely sticks around long enough to even consider freezing it. It’s usually gone within a couple of days (sometimes faster, if I’m being honest!). So while it’s good to know how to store it, chances are you’ll be enjoying every last crumb fresh and warm. But if you do have leftovers, just keep it airtight at room temp or pop it in the fridge to keep it tasting its best.

Frequently Asked Questions

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Tried this Recipe

Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!

Banana Walnut Cake

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• Author: Bakabee
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: cakes, Loaf Cakes
• Method: Bake
• Cuisine: American, Western

Print Recipe

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Description

This Banana Walnut Cake is delicious and super easy to make!  The texture is light with sweet banana flavour and walnut pieces in every bite. Perfect with a cup of tea or coffee at anytime of the day.

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Ingredients

Units MUS Scale 1x2x3x

• 80 g melted butter
• 70 g granulated sugar
• 3 medium over-ripe bananas
• 2 tbsp whole milk
• 1 1/2 tsp vanilla extract
• 2 eggs
• 160 g cake flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 80 g walnuts (roughly chopped)

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Instructions

1. Preheat the oven to 170°C/ 350°F (remember, each oven is different, find your own best heat). Line and grease a 1lb loaf tin.
2. Melt the butter in a saucepan. Then pour the butter into a mixing bowl with the sugar and stir in.
3. Roughly chop the walnuts. Set aside.
4. For the dry ingredients, sift the flour, mix with the baking soda and baking powder in another mixing bowl. Then add the dry ingredients into the butter mixture. Mix until well combined.
5. Mash the bananas with a fork and then mix with the butter mixture. Set it aside.
6. Add the vanilla extract to the milk and stir it. Then add the eggs to the mixture and mix them until they are well combined.
7. Gently pour the flour into the banana mixture. Add in two batches and mix well, using a spatula or wooden spoon.
8. Add around 60g of roughly chopped walnuts into the batter and gently mix them together.
9. Pour the batter into the prepared tin and sprinkle the remaining 20g of chopped walnuts on the top of the batter. Bake for about 35-40 minutes or until the cake has risen and is a golden colour. Insert a skewer or knife into the centre and the cake is ready if it comes out clean. If you find the top of the cake or the walnuts start to turn dark brown, you can cover it with aluminium foil and continue baking until it is done.
10. . Remove from the oven and cool for 5-10 minutes in the tin, then transfer to a wire rack to cool completely.
11. Enjoy with a cup of tea!

Notes

• Alternatively, serve it warm with some salted butter… yummy!
• Watch my video tutorial to learn the whole process. 

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Nutrition

• Serving Size: 1 serving
• Calories: 286kcal
• Sugar: 13.8g
• Sodium: 1440mg
• Fat: 12.2g
• Saturated Fat: 4.8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 34.4g
• Fiber: 2g
• Protein: 5.4g
• Cholesterol: 19mg

Final Thoughts

This Banana Walnut Cake is one of those comforting, feel-good bakes that’s easy to make and impossible not to love. It’s a fantastic way to use up overripe bananas while treating yourself to something sweet and a little nutty. Whether you’re a beginner or a seasoned home baker, this recipe is forgiving and rewarding — and with just a few simple ingredients, you’ll have a delicious loaf ready to enjoy in no time. So go ahead, grab those bananas, and bake a slice of happiness today!

Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛

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