Banana and walnut cake recipe

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serves: 10
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 1 hr 15 min

Nutrition per portion

Calories 402 kCal 20%
Fat 22.0g 31%
  -  Saturates 11.4g 57%
Carbohydrates 45.5g 20%
  -  of which Sugars 27.2g 30%
Protein 7.1g 14%
Salt 0.67g 11%
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  • This banana and walnut cake recipe is delicious and so easy to whip up. 

    Put your over-ripe bananas to good use with this beautiful banana and walnut cake. The classic flavour combination is a great fruity twist on a traditional tea-time cake. And is easily enjoyed with a cuppa. We’ve added a thick, creamy frosting on top to elevate the cake after it’s cooled. But it’s definitely just as delicious without, with a little butter spread over it instead.


    • 175g (6oz) butter, softened
    • 175g (6oz) caster sugar
    • 225g (8oz) self-raising flour
    • 2tsp ground mixed spice
    • ½ tsp baking powder
    • 3 large eggs
    • 50g (2oz) walnuts, chopped
    • 2 ripe bananas, mashed with 10ml (2tsp) lemon juice
    • For the frosting:
    • 175g (6oz) reduced-fat soft cheese e.g. Philadelphia
    • 50g (2oz) icing sugar
    • Chopped walnuts and mixed spice, to decorate


    • Preheat the oven to 170°C (325°F, gas mark 3). Grease and line the base and up two sides of a 900g (2lb) loaf tin with parchment.

    • Place the butter, sugar, flour, spice, baking powder and eggs in a large bowl and beat with an electric whisk until thoroughly combined. Fold in the walnuts and mashed bananas.

    • Spoon the mixture into the tin and level the surface. Bake for 1 hr-1 hr 10 mins until risen and golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out on to a rack to cool completely.

    • Beat together the soft cheese and icing sugar and spread over the cold loaf. Decorate with the walnuts and mixed spice.

    Tips for making banana and walnut cake:

    Don’t be afraid to experiment with the mixture, adding in any leftover dates or chocolate chips for an extra punch of flavour.

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