The BEST Banana Walnut Loaf Pound Cake is a super moist, made from scratch recipe with mashed bananas and nuts. Great for breakfast, brunch or dessert. An excellent, easy banana cake
This has got to be the BEST banana walnut loaf cake by far!
I’ve been making this recipe for many years and ever since I gave my neighbor one of these banana walnut cakes, I get requests to make this delicious made from scratch cake on a weekly basis.
This cake has a similar texture to a pound cake in that it is quite a dense cake and ultra-moist from the mashed bananas. It isn’t overly sweet, but that’s only because I don’t like my cakes, sickly sweet. Feel free to increase the sugar quantity if you have a particularly sweet tooth. I find the amount in the ingredients is just right.
For this banana and nut cake recipe, I’ve kept to simple ingredients, and used walnuts.
?What nuts can I use
You can use any nuts you prefer. I’ve used cashew, pecan and also macadamia nuts in banana nut loaf recipes, they all work nicely, but for me, I enjoy walnuts in the cake the most. You can also use chocolate like this recipe for Nutella Banana loaf, or caramel such as in our Caramel banana Loaf.
You can also make muffins, for example, take a look at our chocolate and banana muffins with a caramel topping. The sky’s the limit with the many different flavors you can add to your banana loaf cake!
This is a very good recipe, tried and tested so many times.
If you can use overripe bananas, that will give the banana cake a stronger flavor, more rich and intense.
If you leave the cake overnight or for a couple of days, in an airtight container, the flavor does tend to get even stronger of banana.
Once baked, your banana bread pound cake will have a lovely texture from the soft cake contrasting with light, crunchy walnuts.
This is the perfect recipe to fill your kitchen with lovely baking aromas of cake, banana, and walnuts, and after the baking, you can sit back, make yourself a cup of tea and have a delicious slice of moist banana and walnut cake!
Share with friends, bring as a gift offering when you go visiting friends. You can also bake this for a breakfast or brunch. For a dessert, you could warm through and serve with a scoop of ice cream too!
Whatever the occasion, rest assured, you will enjoy this easy to make cake. So read on, print the recipe if you wish, or bookmark this recipe. Don’t forget to subscribe to Lovefoodies to keep up to date with upcoming recipes. Enjoy!
You will need a loaf tin, mine measures 30cm x 12cm and 8cm deep. This recipe will also work in a regular 9 inch up to 12-inch loaf pan, same cook time.
If you want to use a bundt pan, keep the same oven temperature and reduce cook time to around 45 minutes.
⏲️ Baking time
50 – 55 Minutes
1 1/4 Cups or 225 g Plain / All Purpose flour sieved
1 Teaspoon baking powder
1/4 Teaspoon Bicarbonate of Soda
Pinch of salt
75g or 1/3 Cup or 75 g Butter
175g or 3/4 cup Sugar
2 medium eggs lightly beaten
450g or 3 cups peeled VERY RIPE bananas. (approx 4 medium bananas)
1 cup or 100 g chopped walnuts
? Top tip
Baking Soda / Bicarb of soda is used to enhance the texture and ‘grain’ of the loaf. It is not essential for you to use it, but it does give a bit of texture as banana breads can often be a little ‘smooth’ in texture.
1. Heat oven to 180c, 350F.
2. Grease and line your baking tin. (if you have a silicone one, then no need to grease or line) . See here if you would like to know how to Line a Loaf Tin
3. Chop Walnuts. I like my walnuts roughly chopped for added texture, but it is up to you if you’d like to finely chop them. Use a potato masher or fork and mash the bananas.
4. Mix together the sieved flour, salt, bicarbonate soda, and baking powder.
5. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
6. Add the bananas and walnuts, combine well.
7. Using a metal spoon, fold in the rest of the flour.
? Top tip
Make sure you don’t over mix the flour into the batter as this will make your cake every dense, chewy and rubbery because the gluten from the flour will be overworked from all that stirring.
Just lightly fold the flour into the batter so it is just incorporated then stop folding!
8. Transfer mixture to baking tin and spread evenly taking care to make sure the corners also have batter.
9. Place in the oven for 50 – 55 minutes. Test after 1 hour if ready using a metal skewer. Poke the skewer into the center of the cake mixture.
If the skewer comes out clean, the cake’s ready! *** Please do test if the cake is done as all ovens are different and your cake may take a little longer or a little less time to bake.
- 1 1/4 Cups or 225 g Plain / All Purpose flour sieved
- 1 Teaspoon baking powder
- 1/4 Teaspoon Bicarbonate of Soda
- Pinch of salt
- 75g or 1/3 Cup or 75 g Butter
- 175g or 3/4 cup Sugar
- 2 medium eggs lightly beaten
- 450g or 3 cups peeled VERY RIPE bananas. (approx 4 medium bananas)
- 1 cup or 100 g chopped walnuts
1. Heat oven to 180c, 350F. Grease and line your baking tin
Chop walnuts. I like my walnuts roughly chopped for added texture, but it is up to you if you'd like to finely chop them.
2. Use a potato masher or fork and mash the bananas.
3. Mix together the seived flour, salt, bicarbonate soda and baking powder.
4. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
5. Add the bananas and walnuts, combine well.
6. Using a metal spoon, fold in the rest of the flour.
7. Transfer mixture to baking tin and spread evenly taking care to make sure the corners also have batter.
18. Place in the oven for 50 - 55 minutes. Test if ready using a metal skewer. Poke the skewer into the center of the cake mixture. If the skewer comes out clean, the cake's ready!
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Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
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Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 124mgCarbohydrates: 47gFiber: 3gSugar: 22gProtein: 6g