Banana walnut cake
Posted in bread/ bun/ roll, cake/ muffin, Featured Articles, fruits, nuts, Vegetarian, Western
If you have been following my blog, you will notice that I have not used nuts in all my previous baking and cooking posts, with the exception of “how to roast cashew nuts”. The reason is that my son was not ready to consume nuts. In one instance one and a half year ago, he developed asthmatic cough after eating a small slice of pancake with grounded peanuts filling. His conditions worsened after being exposed to loosened synthetic fibre falling off from his lion dance costume. Even after his full recovery, I still avoided giving him any nuts or nuts related food in his daily diet. Only when he reached five that I started to slowly re-introduce nuts into his diet. Luckily, so far he tolerated them without any signs of allergy. That was such great joy to us as it opened up the range of food I can cook/ bake for my family! This gave me the opportunity to try out this banana walnut cake recipe that I had bookmarked for a long time. It is the kind of cake that I get to use all my favourite ingredients: bananas, walnuts and yogurt!!
Actually, this cake didn’t turn out well in my first 2 attempts. I will explain the reasons for the “failures” in the next paragraph. It was only on my 3rd attempt after making some fine tuning that I baked the most satisfying cake. My tiny kitchen was enveloped with this wonderful smell of this freshly baked cake for hours (yeah..a bit exagerated, he..he!!! 
). Even though I used frozen bananas, it tasted awesome. The fragrant smell of bananas, together with the crunchy bits of walnuts will surely make you ask for more helpings! The use of yogurt helps to keep the cake soft and moist even after a day. I must say that it’s the best banana walnut cake I had tried so far (well… only 3 attempts 
)!!
While experimenting with baking this cake, I also discovered the advantage of using a small rectangular baking tin. It helped to create lovely crusts on all four sides, which is perfect for those (like my hubby) who enjoyed eating crust. But, one very important thing I learnt is that you must choose the right size of baking tin if you want your cake to rise properly. My first attempt flopped because I used the wrong size. I also made a mistake of chopping the walnuts finely instead of coarsely in my 2nd attempt. It was so fine till my hubby asked “where’s the walnuts?” Wahahaha! What a joke! All these mistakes aside, it is a very simple recipe which is worth giving it a go so you can saviour the goodness of this cake.
>>>> Click on PAGE 2 BELOW for banana walnut cake recipe with step-by-step photos…………………..
Looks so good! I’m usually not a huge fan of nuts in my cakes, I add them cause my hubs loves the different textures.
Pigpigscorner: Thanks! You’re such a considerate wife! 😉
Walnut, good for brain development. Made some walnut bread recently…next time will try to add banana.
Peteformation: Yeah, you’re right. That’s why I love making this cake. Hahaha! 😉
Lovely cake, great presentation as usual; I’d better wake up my oven. And thanks for sharing all the nice details.
TasteHongKong: Thanks for your compliment! Looking forward to seeing your baking post soon. 😉
Oh I’m SO glad you’re son isn’t allergic to nuts! So much less stress for you.
This bread looks fantastic! So moist and delicious.
Joanne: Thanks for your sweet words! Yes, it is indeed a great relief to us. 😉
The pictures looks so good…
FoodieAnn: Thanks for your kind words. 😉
No one will ever say no to a good banana cake!
Anh: Hahaha! Yup, as least for me! 😉
This recipe is very good indeed. I’m using it for all these while and that is a good book. Your banana walnut cake is nicely baked!
Kitchen Corner: Yes, it’s my favourite cookbook too. I love to the step by step photos and baking tips. 😉
That looks pretty and inviting.
RV: Thanks for your sweet words! 😉
Wow! I am craving for this cake now! Can I have some if I happen to drop by? 😀
Alice: Oh sure, if you come over. 😉
Your effort finally harvested a yummy banana walnut cake. 🙂
Little Inbox: Thanks for your kind words. Luckily it only took me 3 attempts. LOL! 😉
Great tip on removing the walnut skin/ membranes. I dread myself from baking using walnuts just because it is so time consuming to remove them manually, one by one! Thanks for the tip, especially the video clip!
KY: You’re welcome. Glad that you find it useful. Let me have your feedback after trying it out. 😉
Looks so moist and delicious ! And your photographs are almost eatable!
Angie: You’re so kind with words. Thanks a lot! 😉
I like walnuts and bananas! Can I know why you choose to use plain flour instead of cake flour?
Jessie: There are a few reasons why I used plain flour. First, I followed the original recipe. The recipe called for low protein flour (in Chinese). As what I understand, plain flour is a low protein flour even though cake flour has the lowest protein content. The cookbook also provided a photo of this low protein flour packaging with the word “plain flour” printed on it (in English). Second, I prefer the texture of this cake to resemble the banana bread which I baked previously (https://food-4tots.com/2009/08/03/banana-bread/). Third, it will be easier for novice to try out this recipe as plain flour is the most common flour that we can find in our kitchen pantry. However, you are free to replace plain flour with cake flour (or a mixture of both) if you prefer this cake to have a smooth and velvety texture. Hope I have answered your question and sorry for the confusion. (Thanks for highlighting. I had added this point in my recipe now.) 😉
Hi, I love walnuts and bananas! May I know why you use plain flour instead of cake flour? I agree, adding yogurt, will make the cake more moist. But since the cake is baked in high temp, won’t it kill the bateria culture!
Evelyn Ng: Good questions! Pls refer to my reply to Jessie for the reasons why I used plain flour. As for yogurt, I’m not too sure but found something from the internet to share with you. Hope this helps.
“Does cooking with yogurt affect the live cultures?
Temperature plays an important role with live active cultures. If yogurt is used in a recipe that requires even moderate heating the living yogurt bacteria may be detrimentally affected to some degree. However, the yogurt still is an excellent low calorie substitute for sour cream in recipes and offers valuable calcium, phosphorus, potassium and protein nutrients.” (Pls refer to this link for further reading: http://www.cascadefresh.com/faq.html#13)
Looks yummy!! Although i’m not a fan of walnuts, your bread looks tempting enough for me to try! 😀 Love your shot too!
Faithy: Thanks for your wonderful compliments!! 😉
I always wonder why most kids can be allergic to nuts…good that your son is taking them without the allergy symptoms. Your banana walnut cake is miraculous 😀
Tigerfish: I think most kids are also having non food allergies to certain extent (ie grass, fur, air etc) but not all parents are aware of them. Thanks for your sweet comment. 😉
Thank you so much for dropping me a message in my blog! Though I never leave a message here before this, but I follow your blog regularly. I love all your food creations!
KidsDreamWork: Thanks for your kind support and wonderful compliment! 😉
Looks great, when you cut it like that, it looks like a bread.
LCOM: I also find it more like bread even though the recipe is called “蛋糕“ (cake in Chinese). 😉
Looks completely gorgeous LK =) Yummy. I’ve never frozen bananas before! Great tip. And I just made Banana Cream Pie!
Clare: Using frozen bananas is a great tip to me too as I don’t have to stress myself to bake this cake if I’m not free. Will look at your pie soon! 😉
I love banana cakes – the addition of walnuts is a great idea..sometimes it does take a few attempts especially for baking 🙂 your final result looks great~!
Hmmm. That would make a sweet breadfast! 🙂
It Meows on the Youth Olympic Games
Dora: Oh yeah! I love your idea too. 😉
I love walnuts with bananas, your cake looks beautiful. Glad your boy can eat nuts now 🙂
Noobcook: Thanks! It’s a great relief for us too. 😉
My partner can’t eat wheat, which makes it so hard sometimes to find things to eat. I’m so glad your son isn’t allergic to nuts anymore! your bread looks beautiful, I love the black squiggles in banana bread 🙂 I don’t doubt that your kitchen smelled good for hours after! 😉
Laurel: Sorry to hear about that. Yeah, it’s quite difficult during travelling. Thanks a lot for your compliment. 😉
I also love walnut, banana, and yoghurt!! This cake looks very drool worthy!
Lee Mei: Since this cake has all your favourite ingredients, I’m sure you will love it too. Give it a try! 😉
This is our family’s all time snack. Easy and simple, yet absolutely delicious!
Christine: Yeah, I totally agreed with you! 😉
I’m not a big fan of bananas, but this cake looks awesome. I prefer Apple Cake but I definitely want to try this recipe. Thanks for sharing!
Sophia: Thanks! I love to use fruits in my baking and will try out apple cake soon. 😉
LK, it’s been eons since I made anything banana-ish! I’ve always loved the walnut-banana combo! Will make some banana-ish bake real soon! Thank you for pushing me into doing that, along with some other bloggers! Your shots are stellar!
Pei Lin: Thanks for your compliment. Looking forward to seeing your banana-ish bake post soon!! 😉
It looks delicious!
I made a banana and berry loaf today and, after reading your post last night, substituted more than half the butter for greek yoghurt and then I swapped half the flour for hazelnut meal. You might like to try this one as well, it’s pretty healthy!
Thanks for the tips!
Jennifer: Thanks for sharing your method. It sounds healthy to me too! Will try it out soon. 😉
Yummy… my tummy is hungry! You know when you travelled frequent abroad then you realized how lucky we’re living in the tropical countries! In Europe, we can get only Pisang Embun specie but in 3 major supplier – Bonita, Chiquita and Max Havelaar-Fair Trade (organic). If I want other sweeter types I have to wait until I’m back home in Penang 🙁 Even if I can find other types of banana, it’s usually in smaller African mini marts but not fresh.
All this made homesick now :-\
Hi, I just made this cake this morning together with the power bars. This cake is so fragrant and aromatic. My family loves it. Thank you very much.
Healthnut: So glad that my recipes suit your family’s palate. Thanks for the feedback. 😉
I would like to try out this recipe but am not very clear on the mixing part. Can you tell me if electric mixer is being used from Method 2 to Method 7?
Lynn: According to my recipe, electric mixer for method 1 and 2, hand whisk for method 3-7, spatula for 8 and 9. Today I made this cake again. As I was lazy to switch to hand whisk, I used electric mixer for Method 1 till 4, then switch to spatula for Method 5-9. It worked well too. Hope it helps! 😉
Thanks, I will try it out very soon… By the way, your recipes have given me almost 100% success rate (except for the silver fish fried egg), hope to see more walnut recipes from your blog since it is very good for the brain development.
Lynn: Still have problem with the silver fish omelette? Hope you will like this banana walnut cake. After tasting this cake that I made few days ago, my son said that this is the best cake I ever made. LOL! (P/S: You will see some walnuts in my next recipe. Stay-tuned!)
I have not tried the silver fish fried egg since then… Yeh, I am coming back to Singapore next Tuesday, intend to get some dried ikan bilis back to cook porridge :>
Lynn: Can’t wait to hear your feedback. 😉
Hi,
May I know why baking powder is used in this recipe but not double action baking powder? They are not the same right?
Thanks for your recipe!
May: Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America). Hope it helps! 😉
Hi,
Thanks for your explanation. I see two types: baking powder and double action baking powder at supermarket. I am confused which one to use.
May: Please refer to this link for further explanation: https://food-4tots.com/2011/06/08/steamed-pumpkin-muffins/2/. 🙂
Hi,
Thanks for the tips! May i ask do i need to roast the walnut if the one i bought is already cooked? I bought from medical hall.
May: I guess you mean yours are roasted not cooked right? If so, then you can skip the roasting part. 😉
I’ve just baked a banana walnut cake for my family, i used a slightly different recipe, but it wan’t very fluffy, i melted the butter in the microwave before use, did not put yogurt and baking soda, 1 tsp baking powder instead of half as you recommended, 5 bananas. Took the advice not over stirring it, where is the mistake? It taste good though.
Chloe: It seems to me that you have done a major tweak to this recipe. Hence, you didn’t get the desired results. Baking is about science. You need certain ingredients and method to get the effects. I would suggest that you give this recipe a second try by following closely my recipe. 😉
Hi, if I reduced the sugar will it affect the cake texture?
Casey: Depending on how much of sugar you want to reduce. I would suggest that you follow the recipe to yield the best result. 🙂
Can I substitute the plain flour to all purpose flour? Please reply asap thanks!
Plain flour is the same as all-purpose flour. 🙂
Oh okay! Thanks!