Banana Cake Recipe

Top this basic banana cake with candied walnuts and pan-fried bananas!

Nothing beats a light, fluffy, tasty banana cake. This basic banana cake recipe needs the ripest bananas you can get your hands on for its flavor to shine through. They’re delicious enough to not need any frosting on top: just a few candied walnuts and pan-fried bananas. 

Banana Cake Recipe

Lhas Alvarez
Top this basic banana cake with candied walnuts and pan-fried bananas!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Others
Servings 14 cupcakes


Banana Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 cup plus 2 tablespoons Butter unsalted
  • 1/2 Cup white sugar
  • 1/4 Cup brown sugar packed
  • 3 medium eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 Cup ripe bananas mashed (lakatan variety)
  • 3/4 cups Whole milk
  • 1/2 tablespoon lemon juice
  • 1 Cup walnuts chopped, separated
  • 1/8 Cup light brown sugar
  • 2 teaspoons Butter
  • 3 bananas sliced into discs
  • 1/4 Cup sugar
  • 2 tablespoons Butter


  • Preheat oven to 350°F.
  • Make sure all your ingredients are at room temperature. Combine the milk and the lemon juice, mix and let sit for 10 minutes.
  • In a bowl, combine flour, baking powder, baking soda, and salt, whisk well and set aside. In another bowl, cream the butter and both sugars until well incorporated. Add the eggs one by one together with the vanilla. Add the mashed bananas and mix well.
  • Alternate adding the dry ingredients and the milk mixture, about three times, mix the batter in between additions. Fold in 1/2 cup chopped walnuts.
  • Pour the batter into your lined cupcake molds. Bake for about 20 minutes or until cooked through.
  • Make the candied walnuts: heat the sugar, butter, and 1/2 cup walnuts in a pan over medium high heat. Mix for 3-5 minutes until sugar is dissolved and nuts are coated well. Set aside on parchment paper to cool.
  • Make the pan-fried bananas: gently coat each banana slice with sugar. Heat butter in a pan over medium high heat. Fry banana slices until lightly golden brown. Set aside to drain on paper towels.
  • Top cooled cakes with candied walnuts and fried bananas.
Tried this recipe?Let us know how it was!

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