Banana and Nuts Cake

If you are a banana lover, this recipe is definitely for you🎂 Me and my daughter, we both love bananas.

I could remember my cousin sister remembering me once that I used to eat banana along with sugar when I was small. This habit stays with me because I like all banana recipes. My daughter inherited the same gene from me.

If you have ripened bananas at home, just go for this recipe. You get a dense, moist, soft banana cake along with the crunchiness of nuts out of this recipe.

When you bake this cake at home, you can sense a very good aroma of banana and cinnamon. My daughter visited the kitchen again and again to check if it’s ready.

Normally I would like to add nuts to most of my cake recipes. Nuts along with banana is the perfect combination. I have used walnuts in this recipe. You can use any variety of nuts you have at home.

I baked this cake using wheat flour. You can also use all-purpose flour, self-raising flour to bake the cake. In that case, half cup of oil should be sufficient. This cake can be stored in an airtight container in refrigerator for 3 to 4 days.

The whole family would love this perfect wheat flour banana and nuts cake❤


  • Ripened banana- 2
  • Wheat flour- 2 cups
  • Sugar- 1 cup
  • Vegetable oil- 3/4th cup
  • Milk- 1 cup
  • Eggs- 2
  • Baking powder- 2 tsp
  • Salt- 1/4th tsp
  • Cinnamon- 1/2 tsp
  • Walnuts- 1/2 cup
  • Vanilla essence- 1 tsp.


Keep the eggs in room temperature. Pre-heat the oven to 375 degrees.

Take 2 eggs in a big bowl.
Beat the eggs with electric beater or whisk.
Add sugar and mix it till it becomes combined.
Now add the oil and beat it till it comes to creamy texture.
Then pour the milk and mix it again. The wet ingredients are now ready.
Now sift the flour, cinnamon, baking powder and salt.

Combine everything together and add vanilla essence.
Now mash the banana with hand and add it to the batter along with walnuts.
Pour the prepared batter into the baking tin which is greased with butter on all the edges.
Ready to go into the preheated oven.
Keep the temperature of the oven in 180 or 200 degrees and place the baking tin in the oven. Cook it for 40 to 45 minutes till the top surface rises up and becomes brown. Check the cake inbetween.
Out from the oven. Prick with the toothpick in the center of the cake to check if the cake is fully cooked. The toothpick should come out without sticking. The cake should come to normal room temperature before slicing to pieces.


  • The cooking time varies from oven to oven.
  • Hand whisk or an electric beater can be used to make this cake.