Banana and walnut cake

    50 min

    A moist banana cake studded with walnuts, which you can choose to make into a layer cake sandwiched with cream cheese icing, or simply enjoy plain or dusted with icing sugar. Versatile and incomparably delicious!

    842 people made this

    Serves: 12 

    • 310g plain flour
    • 1 tablespoon bicarbonate of soda
    • 1 pinch salt
    • 115g unsalted butter
    • 200g caster sugar
    • 110g light brown soft sugar
    • 2 eggs
    • 4 ripe bananas, mashed
    • 150ml buttermilk
    • 60g chopped walnuts

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a small bowl, mix together flour, bicarbonate of soda and salt; set aside.
    2. In a large bowl, cream butter, caster sugar and light brown soft sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared tins.
    3. Bake in the preheated oven for 30 minutes. Remove from oven and place on a damp tea towel to cool.


    Once the two cakes are completely cool, sandwich together with your favourite icing. Cream cheese icing or vanilla buttercream work a treat. Or, enjoy the cakes plain. If two cakes are too much, freeze one. Wrapped well in clingfilm and then foil, the cake will keep in the freezer for up to 3 months.

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    Reviews in English (768)


    I made this as a "thank you" to the ward staff after my Mum was in hospital - it was gone in a flash and they all came over to tell us how good it was. Easy to make as a traybake, lovely and moist :-)  -  11 Jun 2013


    I took the cake out of the oven after 30 mins as per method, but it was still uncooked in the middle. I put it back in for a further 15 mins, but it was still uncooked. It actually took an hour in the end. This cake is was way too sweet so will be sticking to BBC recipe in future, which is just right.  -  23 Mar 2013


    Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem!  -  11 Nov 2003  (Review from Allrecipes US | Canada)