Banana Walnut Cake | Easy One Bowl Recipe

Try out this simple recipe for Banana Walnut Cake, which gives a moist and tender cake with the perfect amount of sweetness from bananas. Its a convenient one-bowl recipe with the option of adding lemon glaze as topping and is pretty quick to put together!

If you are a fan of baking with bananas, you can also try out my healthy, no sugar banana cake recipe here.

Recipe at a Glance

For Banana Cake

Butter– unsalted, soft

Brown sugar

Egg– large, room temperature

Dry ingredients– all-purpose flour, baking powder, baking soda, salt

Banana– large, overripe, mashed

Buttermilk

Walnuts– chopped

For Lemon Glaze

Icing sugar or powdered/ confectioners’ sugar

Butter– unsalted

Flavoring- Lemon juice, lemon zest

Step by Step Process

For Banana Cake

• Beat all ingredients (except walnuts) well until light and smooth.
• Fold in walnuts
• Bake and cool.
• Glaze with lemon icing.

For Lemon Icing:

• Mix all ingredients in a small saucepan.
• Glaze the cooled cake.

FAQs

Serving Suggestions

You can serve this cake with a variety of toppings such as lemon glaze, berries & whipped cream, dusting of icing sugar, caramel sauce drizzle, toasted nuts or even a dollop of vanilla ice cream.

It is great with tea or coffee.

Substitutions & Variations

You can replace flour with whole-wheat flour in banana buttermilk cake. Best way to do this is to replace 50% all-purpose flour with whole-wheat flour for a balance texture and flavor.

Walnuts can be replaced with pecans or similar nuts

Storage and Make Ahead

You can store the cake at room temperature in an airtight container for up to 2-3 days.

You can also refrigerate the cake for up to 5-7 days, wrapped tightly with plastic wrap or stored in an airtight container.

To store the cake for an extended period, you can freeze it for up to 1 month. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe container or a freezer bag. Thaw it at room temperature before serving.