food 4 tots

Banana walnut cake

banana, walnut, cake, nut, food for tots


Source: Adapted and modified from 西点学习大白科

Baking tin: 1 unit of 18cm x 9cm x 8cm (height) (I used 16cm x 7.5cm x 7.5cm (height))

60g unsalted butter
80g castor sugar
1 egg (medium) – at room temperature, lightly beaten
130g plain flour (refer to note 2)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
80g plain yogurt (I used Greek yogurt which is smoother)
2 fully ripen bananas (100-130g) – I used frozen bananas (refer to note 1)
30g walnuts


  1. Cut butter into 7-8mm thickness and leave it at room temperature until it turns soft (it is ready to be used if you can press it lightly with your finger tips).
  2. Combine flour, baking soda and baking powder in a mixing bowl and sieve twice.
  3. Put walnuts on a baking tray and roast them in a preheat oven at 100°c for 15 minutes. Remove from oven and let them cool down completely. Then chop them coarsely. (refer to note 3)
  4. Lightly grease the baking tin and line with grease-proof paper.
  5. Preheat oven to 180°C (at least 15 minutes)


  1. Cream butter with an electric mixer.
  2. Add in sugar gradually (2-3 batches). Make sure it is well combined before adding the next batch.
  3. Add in lightly beaten egg little by little. Beat with a hand whisk beat until creamy.
  4. Add in salt and mix well.
  5. Mash bananas with a fork/ potato masher. Add into the mixture and mix well.
  6. Add in 1/3 flour mixture through a sieve and mix well.
  7. Add in yogurt and mix well.
  8. Add in the remaining flour mixture through a sieve. Use a spatula to fold into the mixture until no traces of flour. Do not over-stir the batter!
  9. Add in chopped walnut and mix well.
  10. Pour the mixture into the greased baking tin. Shake it lightly to distribute the cake mixture evenly.
  11. Bake in a pre-heat oven at 180°C for 50 minutes or until golden brown and fully cooked. If a toothpick/skewer comes out clean, it is done.
  12. Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes. Best to serve it warm.


  1. If you are using frozen bananas, thaw them at the preparation stage. Drain off any excess water, pat dry with kitchen roll and sprinkle a bit of flour.
  2. You can subsitute plain flour with cake flour if you prefer a smooth and velvety texture for this cake.
  3. Some may dislike the bitterness caused by the thin membrane skin of walnuts. To remove the skin, wrap roasted walnuts with a piece of clean cloth and ‘massage” the walnuts till the skins are rubbed off. Use a strainer to sieve out the skin or separate it manually. Refer to this video clip for demonstration.
  4. If the cake turns brown before end of the cooking time, cover it loosely with a piece of aluminum foil.
  5. As the amounts of ingredients used are small, you can beat and mix the batter with a hand whisk (without using electrical mixer).
  6. I bought my rectangular baking tin from Phoon Huat.
  7. The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.

banana, walnut, cake, food for tots

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  1. 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.

  2. Walnut, good for brain development. Made some walnut bread recently…next time will try to add banana.

  3. Lovely cake, great presentation as usual; I’d better wake up my oven. And thanks for sharing all the nice details.

  4. Joanne says:

    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.

  5. FoodieAnn says:

    The pictures looks so good…

  6. Anh says:

    No one will ever say no to a good banana cake!

  7. 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!

  8. RV says:

    That looks pretty and inviting.

  9. Alice says:

    Wow! I am craving for this cake now! Can I have some if I happen to drop by? 😀

  10. Little Inbox says:

    Your effort finally harvested a yummy banana walnut cake. 🙂

  11. KY says:

    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!

  12. Looks so moist and delicious ! And your photographs are almost eatable!

  13. I like walnuts and bananas! Can I know why you choose to use plain flour instead of cake flour?

    • food-4tots says:

      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 ( 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.) 😉

  14. Evelyn Ng says:

    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!

    • food-4tots says:

      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:

  15. faithy says:

    Looks yummy!! Although i’m not a fan of walnuts, your bread looks tempting enough for me to try! 😀 Love your shot too!

  16. tigerfish says:

    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 😀

    • food-4tots says:

      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. 😉

  17. 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!

  18. LCOM says:

    Looks great, when you cut it like that, it looks like a bread.

  19. Looks completely gorgeous LK =) Yummy. I’ve never frozen bananas before! Great tip. And I just made Banana Cream Pie!

    • food-4tots says:

      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! 😉

  20. 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~!

  21. Dora says:

    Hmmm. That would make a sweet breadfast! 🙂

    It Meows on the Youth Olympic Games

  22. noobcook says:

    I love walnuts with bananas, your cake looks beautiful. Glad your boy can eat nuts now 🙂

  23. laurel says:

    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! 😉

  24. mycookinghut says:

    I also love walnut, banana, and yoghurt!! This cake looks very drool worthy!

  25. This is our family’s all time snack. Easy and simple, yet absolutely delicious!

  26. Sophia says:

    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!

  27. Pei-Lin says:

    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!

  28. 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!

  29. pixen says:

    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 :-\

  30. healthnut says:

    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.

  31. Lynn says:

    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?

    • food-4tots says:

      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! 😉

      • Lynn says:

        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.

        • food-4tots says:

          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!)

  32. Lynn says:

    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 :>

  33. May says:


    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!

    • food-4tots says:

      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! 😉

  34. May says:


    Thanks for your explanation. I see two types: baking powder and double action baking powder at supermarket. I am confused which one to use.

  35. May says:


    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.

  36. Chloe says:

    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.

    • food-4tots says:

      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. 😉

  37. Casey says:

    Hi, if I reduced the sugar will it affect the cake texture?

  38. Jolin says:

    Can I substitute the plain flour to all purpose flour? Please reply asap thanks!

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