Banana Walnut Cake

Absolutely! Here is a detailed, 600+ word recipe article for a delicious **Banana Walnut Cake**—moist, nutty, and full of comforting flavor.

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# Banana Walnut Cake

**Moist Banana Cake Infused with Toasted Walnuts and Warm Spices—Perfect for Any Occasion**

There’s something incredibly nostalgic and comforting about banana cake. It’s the kind of dessert that reminds you of family gatherings, cozy afternoons, and the sweet aroma of ripe bananas baking in the oven. Add to that the earthy crunch of toasted walnuts and a touch of warm spice, and you have a cake that’s perfect for any season or reason. This **Banana Walnut Cake** is wonderfully moist, lightly sweet, and pairs beautifully with everything from cream cheese frosting to a simple dusting of powdered sugar.

Whether you're baking it for brunch, dessert, or to use up overripe bananas, this cake is a crowd-pleaser. Best of all, it gets even better the next day as the flavors meld together.

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## Why You’ll Love This Recipe

- **Soft and tender crumb with a rich banana flavor**

- **Toasted walnuts add texture and depth**

- **Freezes well and stays moist for days**

- **Adaptable for loaf pans, layer cakes, or sheet cakes**

- **Pairs beautifully with cream cheese, whipped cream, or coffee**

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## Ingredients

### For the Cake:

- 2 cups (250 g) all-purpose flour

- 1½ tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- 1 tsp ground cinnamon

- ½ tsp nutmeg (optional)

- ½ cup (1 stick or 113 g) unsalted butter, softened

- ¾ cup (150 g) granulated sugar

- ¼ cup (50 g) brown sugar (light or dark)

- 2 large eggs

- 1 tsp vanilla extract

- ½ cup (120 ml) sour cream or Greek yogurt

- 3 ripe bananas, mashed (about 1½ cups)

- ¾ cup chopped walnuts, toasted

- Optional: extra chopped walnuts for topping or garnish

### Optional Cream Cheese Frosting:

- 8 oz (225 g) cream cheese, softened

- ¼ cup (60 g) unsalted butter, softened

- 1½ cups (180 g) powdered sugar

- 1 tsp vanilla extract

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## Instructions

### Step 1: Toast the Walnuts

Preheat your oven to **350°F (175°C)**. Spread the chopped walnuts on a baking sheet and toast for **5–7 minutes**, until fragrant. Remove and let cool.

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### Step 2: Prepare the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.

2. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Use a hand or stand mixer if you prefer.

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

4. Mix in the sour cream (or Greek yogurt) and mashed bananas. The mixture may look slightly curdled, but that’s normal.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.

6. Fold in the toasted chopped walnuts gently using a spatula.

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### Step 3: Bake the Cake

1. Pour the batter into a **greased 9x13-inch pan**, or divide it between two 8-inch round pans if making a layered cake.

2. Smooth the top with a spatula and tap the pan lightly on the counter to remove any air bubbles.

3. Bake for **30–35 minutes** for a 9x13-inch pan (or 25–30 minutes for round pans), or until a toothpick inserted into the center comes out clean.

4. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting or serving.

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### Step 4: Optional Cream Cheese Frosting

While the cake cools, prepare the frosting:

1. Beat the cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar and beat until fluffy.

3. Mix in the vanilla extract.

4. Spread over the cooled cake and top with additional chopped walnuts if desired.

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## Variations and Tips

- **Add chocolate chips** for extra indulgence.

- **Swap nuts**: Pecans also work wonderfully.

- **Make it healthier**: Substitute half the flour with whole wheat, or use honey instead of some sugar.

- **Dairy-free?** Use coconut yogurt and vegan butter alternatives.

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## Storing and Freezing

- **Store** the cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days if frosted.

- **Freeze** individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

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## Final Thoughts

This **Banana Walnut Cake** is the kind of classic recipe you'll find yourself making over and over again. It’s easy, versatile, and filled with the cozy flavors of banana and spice. The added crunch of walnuts gives it just enough texture to keep every bite interesting. Whether topped with tangy cream cheese frosting or enjoyed on its own, it’s a recipe worth passing down through the generations.

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Would you like a printable version of this recipe or a variation like banana walnut muffins or a gluten-free option?