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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  • Banana and walnut cake puts a really fruity twist on a classic teatime cake that everyone will love! Bananas and walnuts are a match made in heaven and you won’t be able to resist a slice with a cup of tea in the company of good friends.

    The frosting adds another dimension to a really simple, yet delicious banana cake recipe and because it’s so easy to make you’ll find yourself making it time and time again! Give it a go tonight, you won’t be disappointed – it’s the perfect cake for sharing!


    • 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.

    Top tip for making Banana and walnut cake

    Top tip: Without the soft cheese frosting, this cake will keep for up to a week. Wrap in greaseproof paper or foil and store in an airtight tin.

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