Irresistibly Moist Vanilla Banana Walnut Cake Recipe

There’s something so comforting about the aroma of Vanilla Banana Walnut Cake baking in the oven—it’s that cozy, sweet smell that instantly warms the home and heart. Thank you for being here, my friend! Today, we’re diving into a soft, flavorful cake that’s a hug in every bite. If you haven’t already, subscribe to my email list so you never miss another home-baked moment like this one.

This cake takes all the nostalgic goodness of ripe bananas, the nutty crunch of toasted walnuts, and the gentle perfume of vanilla to create a dessert that’s as heartwarming as it is irresistible.

Overview of Recipe Content

What This Recipe Is

This Vanilla Banana Walnut Cake is a moist, tender loaf-style cake that balances rich banana flavor with a touch of vanilla and the satisfying crunch of walnuts. It’s perfect for brunches, afternoon coffee breaks, or an elegant dessert at your next dinner gathering.

Why You’ll Love It

• Incredibly moist and soft crumb
• Uses everyday ingredients you probably have on hand
• Ready in under an hour
• Freezes beautifully for make-ahead convenience
• That buttery vanilla glaze? Optional—but oh-so worth it!

What It Tastes Like

Imagine the gentle sweetness of ripe bananas mingled with a hint of vanilla, a buttery base, and the nutty crunch of walnuts. Each bite melts in your mouth with tender moisture and a rich, homey flavor that feels like Sunday morning comfort.

Ingredients

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For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup chopped walnuts

For the Vanilla Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• Electric mixer or whisk
• 9×5-inch loaf pan or 8-inch round cake pan
• Rubber spatula
• Cooling rack

Substitutions and Additions

• No sour cream? Try Greek yogurt for a tangy twist.
• Make it dairy-free: Use plant-based butter and coconut yogurt.
• Add-ins: Chocolate chips, shredded coconut, or a sprinkle of cinnamon for warmth.

How to Make Vanilla Banana Walnut Cake

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1. Preheat & Prepare.
   Heat oven to 350°F (175°C). Grease your pan and line with parchment paper for easy release.
2. Mix Dry Ingredients.
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugars.
   Beat butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes. This step gives your cake that lovely soft texture.
4. Add Eggs & Flavor.
   Beat in eggs one at a time, followed by vanilla extract and mashed bananas. The mixture should be creamy and fragrant.
5. Combine Wet & Dry.
   Gently fold in the dry ingredients, alternating with sour cream. Mix only until just combined to keep the crumb tender.
6. Add Walnuts.
   Stir in chopped walnuts—save a few for sprinkling on top before baking.
7. Bake.
   Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Glaze.
   Let the cake cool completely before drizzling with the vanilla glaze. The glaze adds a glossy, sweet finish that looks beautiful on your dessert table.

What to Serve with Vanilla Banana Walnut Cake

Serve slices with:

• A warm cup of coffee or tea
• A scoop of vanilla ice cream for dessert
• A drizzle of caramel sauce or honey for extra indulgence
• Try pairing it with my Banana Bread French Toast or Walnut Maple Muffins for a breakfast spread.

Tips for Making It Perfect

• Use overripe bananas—the more speckled, the better!
• Don’t overmix once the flour is added; it keeps the cake moist.
• Toast the walnuts lightly before adding for deeper flavor.
• If you’re glazing, wait until the cake is completely cool.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps for up to 1 week.
• Freeze: Wrap slices individually and freeze up to 3 months.

General Information

Banana-based cakes have deep American roots, popularized in the 1930s when home bakers sought to use overripe fruit rather than waste it. Adding vanilla and walnuts gives this classic treat an elevated twist—perfectly balanced and timeless.

Frequently Asked Questions

1. Can I make this cake without nuts?
Absolutely! Skip the walnuts or replace them with chocolate chips or raisins.

2. What’s the best way to mash bananas?
Use a fork or potato masher. Soft, ripe bananas mash easily and blend smoothly into the batter.

3. Can I double this recipe?
Yes—double the ingredients and bake in a 9×13-inch pan for about 50–55 minutes.

4. How do I know when it’s done baking?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready!

5. Can I make cupcakes instead?
Yes! Bake in a muffin tin for 20–25 minutes for mini versions.

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Conclusion

And there you have it—an irresistibly moist Vanilla Banana Walnut Cake that turns simple ingredients into something truly special. Every bite brings a blend of nostalgia and warmth. If you love banana desserts, don’t miss my Classic Banana Bread or Banana Oatmeal Pancakes—two more comforting ways to use those ripe bananas.

Until next time, bake with love, and don’t forget to share a slice (or two)!

Interactive Elements

I’d love to see your take on this recipe! Leave a comment below, rate the recipe, or share a photo on Pinterest and tag @poulefrecipe. Your creations make my kitchen smile!

Nutritional Information

Serving	Calories	Carbs	Fat	Protein	Sugar
1 slice	295	38g	14g	5g	22g

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