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Moist homemade banana nut cake recipe sliced on a white kitchen table with visible walnuts and pecans, shot from above.

Banana Nut Cake

Moist homemade banana nut cake with walnuts & pecans, bakery-style flavor & texture
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Course: Dessert, Snack
Cuisine: American, Southern
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 310kcal
Cost: $8–10

Equipment

  • 1 Large mixing bowl
  • 1 Electric mixer Hand or stand mixer
  • 1 Measuring cups/spoons
  • 1 9x13 inch baking pan Greased
  • 1 Wire cooling rack
  • 1 Rubber spatula
  • 1 Whisk

Ingredients

  • 3 Ripe bananas Mashed
  • 2 ½ cups All-purpose flour
  • ½ cup Granulated sugar
  • ½ cup Brown sugar Packed
  • ½ cup Unsalted butter Softened
  • 2 Large eggs Room temp
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Sour cream
  • ½ cup Walnuts Chopped
  • ½ cup Pecans Chopped
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Nutmeg Optional

Instructions

  • Preheat oven to 350°F and grease pan
  • Mash bananas; cream butter & sugars; add eggs & vanilla
  • Whisk dry ingredients; alternate with sour cream
  • Fold in nuts gently
  • Pour batter in pan, bake 55–65 min
  • Cool 10 min, transfer to wire rack

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 190mg | Potassium: 260mg | Fiber: 3g | Sugar: 22g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1.8mg