Moist Vanilla Banana Cake with Toasted Walnuts
Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 ripe bananas, mashed
1 cup sour cream
1 cup chopped walnuts (plus extra for garnish, optional)
1 teaspoon ground cinnamon
½ teaspoon nutmeg
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla and mashed bananas until well blended.
Mix in sour cream until smooth. Gradually fold in the dry ingredients until just combined—do not overmix.
Stir in chopped walnuts.
Pour the batter into the prepared pan and spread evenly.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional: Top with a light dusting of powdered sugar or cream cheese frosting and additional walnuts for garnish.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 390 kcal | Servings: 12 servings