Thank you so much for stopping by—I’m thrilled to share this wholesome, soft banana walnut cake with you! This delightful recipe swaps out white flour for heartier alternatives, making it a comforting yet slightly healthier treat. Want more cozy, nourishing bakes? Don’t forget to subscribe for updates and tasty surprises via email!
Overview of Recipe Content
This Soft Banana Walnut Cake (No White Flour) is perfect as a breakfast standout, mid‑afternoon pick‑me‑up, or light dessert. It brings together the natural sweetness of ripe bananas and the crunch of toasted walnuts—all without refined flour or sugar.
Why You’ll Love It
- Naturally sweetened with bananas and honey/maple syrup
- Made with spelt or oat flour for extra fiber
- Moist, tender crumb—comforting without being heavy
- Easily adaptable: swap nuts, add chocolate chips, or stir in berries
What It Tastes Like
Expect a cozy, warmly spiced cake with fluffy banana flavor and a subtle nuttiness from olive or coconut oil. Add walnuts, and you get a lovely contrast of textures.
Ingredient List
- 2 ripe bananas, mashed
- 2 large eggs
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- 1½ cups spelt flour or oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup chopped walnuts (optional)
Tools Needed
- Mixing bowls
- 9×5‑inch loaf pan (or 8‑inch square/cake pan)
- Measuring cups and spoons
- Fork or potato masher
- Whisk and spatula
Substitutions & Additions
- Flour: use whole‑wheat pastry or whole-wheat flour if needed
- Sweetener: coconut sugar, brown sugar, or date syrup
- Extras: chocolate chips, dried fruit, seeds, or shredded coconut!
How to Make Soft Banana Walnut Cake
- Preheat & prep: Preheat oven to 350 °F (175 °C). Grease and line a 9×5‑inch loaf pan.
- Mash bananas: In a bowl, mash bananas with a fork until smooth and creamy.
- Wet ingredients: Whisk in eggs, oil, honey (or maple), and vanilla until well combined—my kitchen smells heavenly at this point!
- Dry mix: In another bowl, whisk together the flour, baking powder, soda, cinnamon, and salt.
- Combine: Fold dry into wet just until no streaks of flour remain—don’t overmix.
- Add walnuts: Stir in chopped walnuts, reserving a few for top if you like a decorative finish.
- Bake: Pour batter into pan, smooth top, and sprinkle with extra walnuts. Bake 45–55 minutes until toothpick comes out clean.
- Cool & enjoy: Let it rest 10 minutes in the pan, then transfer to a rack. Slice warm or at room temp.
What to Serve with Soft Banana Walnut Cake
- A cup of hot coffee or chai tea—pairs beautifully!
- Spread with Greek yogurt or nut butter for added protein
- Fresh berries on the side for a bright contrast
- With warmed milk or a dollop of whipped cream for dessert
Tips for Making It Perfect
- Ripe bananas: Really ripe (lots of brown specks) give maximum flavor and moist texture.
- Don’t overmix: Mix until just combined—overblending can make loaf dense.
- Pan shape: A narrower loaf pan gives a taller cake; square pans work too—adjust bake time accordingly.
- Oil temperature: If using coconut oil, make sure it’s melted but not hot to avoid cooking eggs prematurely.
- Check doneness: Tent with foil if golden too quickly and test with a toothpick near the end of baking.
Storage Instructions
- Room temp: Wrap cake tightly, store at room temperature for up to 3 days.
- Fridge: Keeps about 5 days—wrap well to keep from drying.
- Freezing: Slice and freeze in an airtight container for up to 3 months. Thaw at room temperature or warm gently.
General Information
Spelt and oat flours bring a heartier oat‑brown‑rice flavor and extra fiber compared to white flour. This recipe is naturally sweetened and makes a great lunchbox treat or wholesome snack. In many households, variations of walnut banana quick breads are nostalgic family favorites—this one fits right in!
Frequently Asked Questions
Can I make vegan substitutions?
Yes—replace eggs with flax eggs (2 Tbsp ground flax + 5 Tbsp water, per egg), and ensure oil is plant‑based.
Can I use all‑purpose flour?
Sure—use the same amount, but expect a slightly lighter texture.
Is spelt flour gluten‑free?
No. Use certified gluten‑free oat flour or other GF blends if needed.
Can I double this recipe?
Absolutely! Use two loaf pans and bake side by side, increasing bake time by 5–10 minutes.
Can I make muffins instead?
Yes—fill muffin tin two‑thirds full and bake at 350 °F for 18–22 minutes.
Conclusion
This Soft Banana Walnut Cake (No White Flour) brings together warmth, comfort, and nourishment in every bite. Perfect for busy mornings, snack time, or a simple dessert. If you love this, you might also enjoy:
- Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert ✨
- Ultimate Soft & Fluffy Chiffon Cake – Airy Perfection in 1 Hour!
- Irresistible 5‑Ingredient Flourless Sweet Potato Ginger Cake | Moist & Gluten‑Free
- Carrot Raisin Oatmeal Yogurt Cake – 5‑Minute Prep for a Healthy Treat!
- Banana Apple Walnut Cake – 12 Irresistible Reasons You’ll Love This Cozy Bake!
Wishing you cozy baking days ahead—can’t wait to hear how yours turns out!
Interactive Elements
Love this cake? Leave a review below, and tag me on Pinterest: poulefrecipe. Your photos bring me joy!
Nutritional Information (per slice, makes 10 slices)
| Calories | Fat | Carbs | Fiber | Protein | Sugar |
|---|---|---|---|---|---|
| 210 kcal | 10 g | 27 g | 3 g | 5 g | 12 g |
Soft Banana Walnut Cake (No White Flour)
- Total Time: 1 hr
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist, no‑white‑flour banana walnut cake sweetened naturally and perfect any time of day.
Ingredients
2 ripe bananas, mashed
2 large eggs
1/3 cup olive or coconut oil
1/3 cup honey or maple syrup
1 tsp vanilla extract
1 1/2 cups spelt or oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F and prepare pan.
2. Mash bananas until creamy.
3. Whisk in eggs, oil, honey/maple, and vanilla.
4. In separate bowl, mix flour, baking powder, soda, cinnamon, and salt.
5. Fold dry ingredients into wet until just combined.
6. Stir in walnuts, reserving some for topping.
7. Pour batter into pan, sprinkle walnuts on top.
8. Bake 45–55 minutes or until toothpick comes out clean.
9. Cool 10 min in pan, then transfer to rack.
Notes
Use very ripe bananas for best flavor.
Don’t overmix to keep loaf tender.
Try coconut oil and add chocolate chips for variety.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Cake, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
