\nTry out this simple recipe for Banana Walnut Cake, which gives a moist and tender cake with the perfect amount of sweetness from bananas. Its a convenient one-bowl recipe with the option of adding lemon glaze as topping and is pretty quick to put together!<\/p>\n
If you are a fan of baking with bananas, you can also try out my healthy, no sugar banana cake recipe here.<\/p>\n
Recipe at a Glance<\/p>\n
For Banana Cake<\/p>\n
Butter\u2013 unsalted, soft<\/p>\n
Brown sugar<\/p>\n
Egg\u2013 large, room temperature<\/p>\n
Dry ingredients\u2013 all-purpose flour, baking powder, baking soda, salt<\/p>\n
Banana\u2013 large, overripe, mashed<\/p>\n
Buttermilk<\/p>\n
Walnuts\u2013 chopped<\/p>\n
For Lemon Glaze<\/p>\n
Icing sugar or powdered\/ confectioners\u2019 sugar<\/p>\n
Butter\u2013 unsalted<\/p>\n
Flavoring- Lemon juice, lemon zest<\/p>\n
Step by Step Process<\/p>\n
For Banana Cake<\/p>\n
Beat all ingredients (except walnuts) well until light and smooth.<\/p>\n
Fold in walnuts<\/p>\n
Bake and cool.<\/p>\n
Glaze with lemon icing.<\/p>\n
For Lemon Icing:<\/p>\n
Mix all ingredients in a small saucepan.<\/p>\n
Glaze the cooled cake.<\/p>\n
FAQs<\/p>\n
Can I replace all-purpose flour with whole-wheat flour?Yes, you can replace flour with whole-wheat flour in banana buttermilk cake; however, please note the following:\u2013 Whole-wheat flour absorbs more moisture than all-purpose flour, so you may need to adjust the amount of buttermilk in the recipe to achieve the desired consistency.\u2013 The cake made with whole wheat flour may have a slightly heavier\/denser texture and a more pronounced wheat flavor compared to using all-purpose flour.Best is to replace 50% all-purpose flour with whole-wheat flour for a balance texture and flavor.<\/p>\n
Can I still use brown sugar that has hardened?Hardening of brown sugar is very common. Moisture evaporation causes this but it still safe to use and consume. You can make the brown sugar soft again by placing a bread slice in the container of the brown sugar. I keep changing the slice every other week. <\/p>\n
Serving Suggestions<\/p>\n
You can serve this cake with a variety of toppings such as lemon glaze, berries & whipped cream, dusting of icing sugar, caramel sauce drizzle, toasted nuts or even a dollop of vanilla ice cream.<\/p>\n
It is great with tea or coffee.<\/p>\n
Substitutions & Variations<\/p>\n
You can replace flour with whole-wheat flour in banana buttermilk cake. Best way to do this is to replace 50% all-purpose flour with whole-wheat flour for a balance texture and flavor.<\/p>\n
Walnuts can be replaced with pecans or similar nuts<\/p>\n
Storage and Make Ahead<\/p>\n
You can store the cake at room temperature in an airtight container for up to 2-3 days. <\/p>\n
You can also refrigerate the cake for up to 5-7 days, wrapped tightly with plastic wrap or stored in an airtight container.<\/p>\n
To store the cake for an extended period, you can freeze it for up to 1 month. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe container or a freezer bag. Thaw it at room temperature before serving.<\/p>\n
\t\t\tBanana Walnut Cake<\/p>\n
\t\t\tSimple, one bowl recipe for Banana Buttermilk Cake, which gives a moist and tender cake with the perfect amount of sweetness from bananas!<\/p>\n
\t\tIngredients<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\tFor Banana Cake<\/p>\n
\t\t\t\t\t\t90 grams butter, soft\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u2154 cup brown sugar\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t1 egg\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t1 \u00bc cups flour\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u00bd teaspoon baking powder\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u00bd teaspoon baking soda\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u00bc teaspoon salt\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t1 large banana overripe, mashed\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u2153 cup buttermilk*\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u2153 cup walnuts, chopped\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\tFor Lemon Glaze<\/p>\n
\t\t\t\t\t\t\u00be cup icing sugar\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t1 teaspoon butter\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t2 tablespoons lemon juice\t\t\t\t\t<\/p>\n
\t\t\t\t\t\tLemon zest\t\t\t\t\t<\/p>\n
\t\tInstructions
\n\t\tFor Banana Cake:Combine all ingredients of cake (except walnuts) in a bowl.Using an electric mixer, beat at low speed until all the ingredients are combined. The beat on medium speed until the mixture is light and smooth. Stir in the walnuts.Bake in a preheated oven for 25-30 minutes at 350 F.Cool and glaze with lemon icing.For Lemon Glaze:Mix all ingredients in a small saucepan. Glaze the cooled cake.\t<\/p>\n
\t\tNotes<\/p>\n
\t\t\t* You can make your own buttermilk. In a 1\/3 measuring cup, add 1 teaspoon vinegar or lemon juice and fill the remaining with milk of choice. Stir and let the mixture rest for at least 5 to 10 minutes and then use as needed.<\/p>\n
\t\t\tDid you make this recipe?
\n\t\t\tPlease leave a comment on the blog or share a photo on Instagram<\/p>\n
Recipe NameBanana Walnut Cake | Easy One Bowl Recipe<\/p>\n
\t\t\tAuthor NameNadia TariqPublished On 2024-05-29Preparation Time 10MCook Time 30M Average Rating <\/p>\n","protected":false},"excerpt":{"rendered":"
Try out this simple recipe for Banana Walnut Cake, which gives a moist and tender cake with the perfect amount of sweetness from bananas. Its a convenient one-bowl recipe with the option of adding lemon glaze as topping and is pretty quick to put together! If you are a fan of baking with bananas, you […]<\/p>\n","protected":false},"author":1,"featured_media":403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-402","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=402"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/403"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}