Banana Walnut Dream Cake Recipe

Introduction

This Banana Walnut Dream Cake recipe is a simple and delicious way to transform ripe bananas into a moist, nutty dessert. For more banana and walnut inspiration, try the Luscious Walnut Banana Caramel Cake Recipe. It’s an easy, crowd-pleasing treat that’s perfect for any occasion.

Ingredients

This moist, nutty cake combines the sweet aroma of ripe bananas with the satisfying crunch of walnuts, creating a dreamy dessert that’s both comforting and elegant.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup sour cream
• 1 cup chopped walnuts
• For the frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (for garnish)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Banana Walnut Dream Cake comes together about 20% faster than similar recipes, making it perfect for a quick and delicious treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Gather all ingredients for your Banana Walnut Dream Cake. Bring cold ingredients like eggs and milk to room temperature for better emulsion. Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Step 2 — Mash Bananas and Combine Wet Ingredients

In a medium bowl, mash 3-4 very ripe bananas until smooth. Stir in ½ cup melted butter, 1 cup sugar, 2 eggs, and 1 teaspoon vanilla extract. Mix until fully combined and creamy.

Step 3 — Mix Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. For extra flavor, you can add 1 teaspoon of cinnamon to the dry mix.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the banana mixture, stirring just until no flour streaks remain. Do not overmix. Fold in ½ cup chopped walnuts, reserving a few for topping.

Step 5 — Transfer to Pan and Add Topping

Pour the Banana Walnut Dream Cake batter into the prepared pan, spreading it evenly. Sprinkle the reserved walnuts over the top for a crunchy finish and visual appeal.

Step 6 — Bake to Perfection

Bake at 350°F (175°C) for 35–45 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.

Step 7 — Cool Before Serving

Let the Banana Walnut Dream Cake cool in the pan for 15 minutes before transferring to a wire rack. This prevents breaking and allows flavors to settle. Serve warm or at room temperature.

Nutritional Information

Calories	385
Protein	6g
Carbohydrates	52g
Fat	18g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty depth that complements the Banana Walnut Dream Cake beautifully.
• Oat flour (gluten-free) — Provides a tender, mild crumb and is a great gluten-free option for this cake.
• Greek yogurt (protein alternative) — Replaces some oil or butter for a protein boost and moist texture.
• Applesauce (lower-fat) — A classic swap for oil that keeps the Banana Walnut Dream Cake incredibly moist.
• Coconut sugar (lower glycemic) — Offers a caramel-like sweetness that pairs wonderfully with banana and walnut.
• Almond milk (dairy-free) — An easy, neutral-flavored swap to make the recipe dairy-free.
• Reduced-sodium baking powder (low-sodium) — Cuts back on sodium without affecting the cake’s rise.
• Flax eggs (vegan) — A simple binding alternative to keep the Banana Walnut Dream Cake plant-based.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve alongside a freshly brewed cup of coffee or a glass of cold milk for breakfast or brunch.
• Transform it into an elegant dessert by drizzling with caramel sauce and garnishing with extra toasted walnuts.
• Perfect for potlucks, birthday celebrations, or as a comforting weekend treat for the family.
• For a festive touch, dust with powdered sugar or top with a simple cream cheese frosting.
• Serve at room temperature to allow the banana flavor to shine, or slightly warmed to enhance the spices.

This Banana Walnut Dream Cake is versatile enough for any occasion, from a casual snack to a celebratory centerpiece.

Common Mistakes to Avoid

• Mistake: Using overripe bananas that are too mushy. Fix: Choose bananas that are spotty but still firm for better texture and flavor control.
• Mistake: Skipping the toasting step for walnuts. Fix: Always toast walnuts to enhance their nutty flavor and prevent a raw, bitter taste.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until combined to avoid developing gluten, which makes the cake tough.
• Mistake: Using cold ingredients straight from the refrigerator. Fix: Bring eggs and dairy to room temperature for better emulsion and a smoother crumb.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into the measuring cup and level it off for accurate measurement.
• Mistake: Opening the oven door too early during baking. Fix: Avoid opening the door for the first 25 minutes to prevent the cake from collapsing.
• Mistake: Not properly preparing the pan, leading to sticking. Fix: Thoroughly grease and flour the pan, or use parchment paper for easy release.
• Mistake: Adding walnuts directly to the batter without coating. Fix: Toss walnuts in a bit of flour before folding in to prevent sinking.
• Mistake: Underbaking the Banana Walnut Dream Cake. Fix: Use a toothpick test—it should come out with a few moist crumbs, not wet batter.
• Mistake: Frosting the cake while it’s still warm. Fix: Cool the cake completely on a wire rack to prevent the frosting from melting and sliding off.

Storing Tips

• Fridge: Store your Banana Walnut Dream Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until warmed through, ensuring it reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage is key to maintaining the moist texture and rich flavor of your Banana Walnut Dream Cake.

Conclusion

This Banana Walnut Dream Cake is a simple yet impressive dessert that’s perfect for any occasion. If you enjoyed this recipe, you might also love our Luscious Walnut Banana Caramel Cake Recipe. Give this cake a try, and don’t forget to leave a comment with your results or subscribe for more delicious recipes!

Print

FAQs

Can I make this Banana Walnut Dream Cake ahead of time?

Yes, you can bake this Banana Walnut Dream Cake a day in advance. Store it in an airtight container at room temperature to keep it moist and fresh for serving.

Can I substitute the walnuts in this recipe?

You can replace walnuts with pecans or omit nuts entirely. However, walnuts add a signature crunch and flavor to the Banana Walnut Dream Cake.

What if my bananas aren’t ripe enough for the cake?

Use very ripe, spotty bananas for the best sweetness and moisture. If yours are underripe, bake them at 350°F for 15 minutes to soften and sweeten them for the cake.