If you’re anything like me, you probably have at least three bananas sitting on your counter right now looking like they’ve survived a small war. Every time I see those spotty bananas, I get this tiny spark of excitement because it means one thing: banana dessert time. And as much as I love banana bread (I swear every American household baked at least 27 loaves in 2020), this Creamy Banana Walnut Cake blows banana bread out of the water.

I’m talking about a cake that tastes like a bakery-level dream — soft, creamy, moist (yep, the M-word), full of real banana flavor, and studded with crunchy toasted walnuts. Kind of like banana bread’s fancy, confident cousin who always smells like caramel and knows exactly what they want in life.

And after making this recipe a ridiculous number of times — don’t judge me — I can confidently say this is the one banana cake recipe you’ll keep coming back to. It’s simple, the ingredients are accessible, and the result tastes like you spent way more time on it than you did.

So if you’re ready for a cake that feels cozy, nostalgic, and just a little bit “oh wow, I did that myself,” you’re in the right place. 😉

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Why This Banana Walnut Cake Actually Works

It’s Creamy — But Not Heavy

Ever bite into a cake that feels like it’s sitting in your stomach like a brick? Yeah, we don’t do that here. The secret? Greek yogurt + oil + mashed bananas. It creates a super creamy, velvety texture without weighing everything down.

The Banana Flavor Is Real

None of that “kinda tastes like banana?” energy. This cake uses three large ripe bananas — the darker the better. You want them so ripe you almost feel guilty about using them.

Walnuts Make It 100x Better

You get that soft, creamy bite… then a little toasted crunch from the walnuts. It’s the perfect balance.

It’s Easy to Make

No mixer required. No fancy steps. Just bowls, spoons, and a tiny bit of patience.

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The Ingredients That Make This Cake Stand Out

I’ve tested this cake using all kinds of variations I’ve seen on the top-ranking Google and Pinterest recipes. Eventually, I settled on the combination that delivers the BEST flavor and texture:

Bananas

The more overripe, the better. Think: freckled, soft, almost collapsing. That’s where the sweetness and banana flavor hit their peak.

Greek Yogurt

This is your creaminess hero. It keeps the cake moist and gives it that tender crumb everyone raves about.

I personally love Fage Greek Yogurt, super creamy.

Oil Instead of Butter

Butter tastes amazing, but oil makes banana cake more moist. And since this recipe already has a creamy flavor profile, oil actually works better.

Brown Sugar

Brown sugar adds moisture AND caramel flavor. It’s basically essential.

Toasted Walnuts

Don’t skip toasting — it completely changes the flavor.
My go-to brand is:
👉 Fisher Chef’s Naturals Walnut Halves & Pieces

Cinnamon & Nutmeg

Just a pinch of each. They make the banana flavor pop without turning it into “fall spice cake.”

Cream Cheese Frosting (Optional but Highly Recommended)

I mean… creamy banana cake WITH cream cheese frosting? Tell me that doesn’t sound like the right life choice.

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Step-by-Step: How I Make This Cake (The “Really Works” Version)

Step 1: Prep Everything

Preheat your oven to 350°F and grease an 8×8 or 9×9 cake pan.

I like using parchment paper too — it saves me from trying to wrestle the cake out later.

My favorite parchment sheets are:
👉 Reynolds Kitchens Pre-Cut Parchment Paper Sheets

Step 2: Mash the Bananas

Mash 3 bananas in a medium bowl until mostly smooth. A few lumps are fine.

Step 3: Mix Wet Ingredients

Add in:

• ½ cup oil
• ⅓ cup Greek yogurt
• 2 large eggs
• 1 tbsp vanilla

Mix until creamy.

Step 4: Mix Dry Ingredients in a Separate Bowl

Combine:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• ½ tsp salt

Stir with a whisk.

Step 5: Combine Wet + Dry

Gently fold the dry ingredients into the wet mixture. Don’t overmix or the cake gets tough. A few streaks of flour are fine.

Step 6: Add Walnuts

Fold in ½–¾ cup toasted walnuts.

Step 7: Bake

Pour batter into the pan, smooth the top, and bake for 32–38 minutes, or until a toothpick comes out clean.

Step 8: Optional Cream Cheese Frosting

Once the cake cools, top it with a simple frosting:

• 4 oz cream cheese
• 2 tbsp butter
• ¾ cup powdered sugar
• 1 tsp vanilla

Beat together until creamy.

Step 9: Slice and Eat

This is the best part. Enjoy warm or chilled. Honestly, I love it cold the next morning with coffee (don’t judge me, it’s basically breakfast).

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Tips & Tricks (From Someone Who Has Made This Cake Too Many Times)

Use very ripe bananas

If the bananas aren’t ripe enough, microwave them for 20 seconds to soften.

Toast the walnuts

Trust me — this one step doubles the flavor.

Use Greek yogurt, not regular yogurt

It gives the cake structure AND creaminess.

Don’t overmix

Stir just until combined.

Let the cake cool before frosting

Otherwise the frosting melts and slides around like it’s running away from responsibility.

Add chocolate chips if you’re feeling wild

Banana + Chocolate + Walnut = elite combo.