Banana Nut Cake
This banana nut cake combines perfectly ripe bananas with crunchy walnuts, creating a moist, tender crumb that tells the beautiful story of transforming simple ingredients into something extraordinary.
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamo
- 1 cup chopped walnuts, toasted
- ¼ cup sour cream
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- Toast the chopped walnuts in a small skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool.
- Mash the ripe bananas in a large mixing bowl until mostly smooth.
- Add the softened butter to the mashed bananas and mix until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until just combined.
- Gently fold in the toasted walnuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Notes
The more spots on the bananas, the better! Toasting the walnuts enhances their flavor. Store the cake tightly covered at room temperature for up to 4 days.