If you’ve got a bunch of bananas sitting on the counter, getting a little too spotty, this recipe is the perfect excuse to put them to good use. This banana walnut cake is soft, moist, and loaded with warm flavors like cinnamon, nutmeg, and a splash of rum. The walnuts add a satisfying crunch that makes each slice feel extra special.
What I love most about this recipe is that it transforms everyday ingredients into something that feels homemade and comforting, like the kind of cake you’d want to share with a cup of coffee or tea.
Why You’ll Love This Recipe
- It’s a no-fuss cake, meaning you don’t need fancy techniques or equipment.
- The rum gives it a slightly richer flavor, but you can skip it if you’d prefer an alcohol-free version.
- It stays moist for days, thanks to the bananas and yogurt.
Tip: I always make this cake when I have overripe bananas that I don’t want to waste. It’s even better than banana bread because of that little touch of spice and the crunch from the walnuts.
Ingredients You’ll Need
- 3 very ripe bananas, mashed
- 3/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 cup rum (optional, but adds depth)
- 1/3 cup Greek-style yogurt
- 2 lightly beaten eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup walnuts, chopped (or your favorite nuts)
Tip: Toasting the walnuts lightly before adding them to the batter brings out their flavor and makes the crunch more noticeable.
Step-by-Step Instructions
- Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter and dust with flour, or simply line it with parchment paper for easy cleanup. - Cook the banana mixture
In a medium saucepan, combine the mashed bananas, 1/2 cup sugar, melted butter, and rum. Cook over medium heat until the mixture bubbles, then take it off the heat to cool slightly.
Tip: This step intensifies the banana flavor, so don’t skip it. - Add the wet ingredients
Once the banana mixture has cooled a bit, stir in the yogurt, eggs, vanilla, and the remaining 1/4 cup sugar. Mix until smooth. - Mix the dry ingredients
Sift together the flour, baking soda, cinnamon, salt, and nutmeg. Add this to the banana mixture gradually, stirring just until combined. Avoid overmixing to keep the cake tender. - Fold in the walnuts
Gently stir in the chopped walnuts. - Bake
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool and serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips & Variations
- Make it nut-free: Skip the walnuts or replace them with chocolate chips.
- Add a glaze: A simple rum or vanilla glaze drizzled on top makes it look bakery-worthy.
- Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It also freezes well—just slice and freeze individually for quick treats later.
Final Thoughts
This banana walnut cake is the kind of recipe you’ll want to keep in your back pocket. It’s simple, cozy, and a great way to turn forgotten bananas into a treat that tastes like it came straight from a café.