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This easy banana walnut cake is moist, naturally sweetened, and a tried-and-true dessert everyone loves. Made with simple ingredients and ripe bananas, it’s the kind of cake you’ll want to bake again and again.
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Reasons To LOVE this Banana Walnut Cake
You can absolutely make a perfectly moist, sweet, melt-in-your-mouth cake without refined sugars or a ton of butter—and this recipe proves it.
This banana walnut cake is tender, flavorful, and made with just a handful of nourishing ingredients – whole grains, protein-rich yogurt, ripe bananas, and a touch of maple syrup.
You’ll also love how simple it is to make. No creaming butter, layering, or fancy equipment required—just mix, pour, and bake. It’s the kind of cake you can whip up on a weekday but still feels special enough to share.
The finely chopped walnuts add just the right crunch and a boost of healthy fats, balancing the naturally sweet banana flavor beautifully.
This wholesome snack cake was inspired by my ever-popular healthy first birthday cake recipe, and it’s become a family favorite over the years.
Looking for more easy, healthy treats? Try this easy blueberry banana cake for a fruity twist, this eggless carrot walnut cake for a no-egg option, or my date walnut cake for a naturally sweetened version made entirely without added sugar.
You might also enjoy this yogurt plum cake, which is soft, lightly sweet, and a lovely way to highlight fresh seasonal fruit.
And if you’re craving even more inspiration, don’t miss this full collection of easy snack cake recipes in one place for simple, family-friendly baking.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Over-ripe bananas – The browner, the better! sweeter, mash more easily, and deliver that bold, unmistakable banana flavor. They also add natural moisture and sweetness, meaning you can use less added sugar and fat without sacrificing taste or texture.
- White whole wheat flour – The same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can also use all-purpose flour.
- Yogurt – Keeps the cake moist and adds protein plus healthy fat for a richer, balanced treat. (Check out this guide to the best yogurt for babies.)
- Maple syrup – A small amount of natural sweetener gives this cake a warm flavor without making it overly sweet. Be sure to read the “tips for success” section.
- Salt – Just a pinch of salt helps bring out the flavor of all the ingredients and enhance the sweetness.
- Walnuts – Provide texture, healthy fats, and a nutty flavor that balances the sweetness of the bananas. See “expert tips” for more on this!
- Cream cheese frosting – Optional but highly recommended! This is the easiest healthy cream cheese frosting you will ever make!
Substitutions and add-ins
- Dairy-free? Use any non-dairy yogurt of choice
- Egg-free? Use egg replacer or add 1/4 cup of milk to the wet ingredients. You should also try these eggless banana muffins!
- Gluten-free? try using a 1:1 gluten-free baking flour blend, though the texture may vary slightly. Avoid using almond or coconut flour as they behave very differently.
- Feel free to fold in fresh fruits (like blueberries, raspberries, and apples), unsweetened coconut flakes, chocolate chips, or other nuts.
- Replace maple syrup with honey or this homemade 2 ingredient date syrup for a similar flavor profile.
Step-by-Step Instructions
Step 1: Mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup. If you have extras, here’s a guide on how to freeze bananas.
Step 2: In a large mixing bowl, combine all the dry ingredients.
Step 3: To the bowl with bananas, add all the wet ingredients and mix together until well combined.
Step 4: Stir the wet ingredients into the flour mixture. Fold in the walnuts.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until the inserted toothpick in the center comes out clean.
Step 6: Spread cream cheese frosting on the cooled cake. Refrigerate for 30 minutes before serving to help the frosting to set and make cutting easier.
Expert Tips
- For best results, take cold ingredients like eggs, yogurt, and maple syrup out of the fridge at least 15 minutes before baking to help everything mix smoothly.
- Measure out exactly 1 cup of mashed bananas—too much can make the cake overly moist and soggy.
- Scoop flour with a spoon into your measuring cup rather than scooping directly from the bag or container to avoid packing in too much flour.
- Use the provided range for maple syrup to adjust sweetness to your liking, or swap it for date syrup as a natural sugar alternative.
- Do NOT overmix the batter once you combine the wet and dry ingredients. Stir lightly until just combined to keep the cake tender and avoid a dense texture.
- Cool the cake completely before frosting. Then refrigerate for 30 minutes to let the frosting set, making slicing easier and cleaner.
- This cake actually tastes better the next day—the banana flavor deepens and the sweetness becomes more pronounced, so consider making it ahead of time.
- If serving to babies, finely chop or grind the walnuts for safety—I like using a coffee grinder. (For more on nuts and seeds for little ones, see The Ultimate Guide to Nuts for Babies (and Seeds)
Variations & Serving Suggestions
This easy banana walnut cake is simple on its own—but also easy to dress up or customize based on your mood or what’s in your kitchen.
- Make it a muffin – Pour the batter into a muffin tin and bake for 18–20 minutes for individual portions perfect for little hands or meal prep.
- Add-ins – Fold in mini chocolate chips, dried fruit, or shredded coconut for extra flavor and texture.
- Nut-free – Omit the walnuts or use seeds like pumpkin or sunflower for a school-safe version.
- For a celebration – Spread cream cheese frosting over the top and sprinkle with extra chopped walnuts.
- As a snack or breakfast – Enjoy a slice warm or cold with a glass of milk, or pair it with Greek yogurt and fresh banana slices for a more filling option.
- Brunch-friendly: Cut into small squares and serve as part of a breakfast or brunch spread with fresh fruit, eggs, and coffee.
Make-Ahead Tips
Prepare the cake, cool completely, cover tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator.
When ready to enjoy, bring to room temperature, frost (or not).
Frequently Asked Questions
Transfer to an airtight container and store in the refrigerator for up to 5 days. To freeze individual slices (don’t frost), I recommend flash freezing. It’s exactly the same as freezing muffins. Here’s my guide on how to store and freeze muffins.
Absolutely! The only ingredient I would leave out is the maple syrup since the recommendation is to avoid added sugars until 2 years of age. It is plenty sweet for babies and toddlers thanks to the natural sweetness from the overripe bananas.
Since this cake is quite tall, you can slice into strips or bite-sized pieces, depending on their age.
You can use an 8-inch round cake pan or a 9-inch square or round pan, although the cake won’t be as tall.
More Banana Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Banana Walnut Cake
Ingredients
Dry
- 1 1/2 cups white whole wheat flour (180g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet
- 1 cup mashed very ripe banana (240g), about 3 medium bananas
- 1/2 cup plain Greek yogurt (120g)
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 3-4 tablespoons pure maple syrup, see note
- 1 teaspoon vanilla extract
Fold in
- 3/4 cup finely chopped or ground walnuts
Optional: Cream cheese frosting
Instructions
- Preheat oven to 350°F. Grease and line a 8 inch square pan with parchment paper for easy removal and clean up.
- In a large bowl, combine all the dry ingredients.
- In a medium bowl, mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup. To the same bowl, add all the wet ingredients and mix together until well combined.
- Stir the wet ingredients into the flour mixture. Fold in the walnuts.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until the inserted toothpick in the center comes out clean. Transfer to a wire rack and allow to cool completely.
- Optional: Spread cream cheese frosting on the cooled cake. Refrigerate for 30 minutes before serving to help the frosting to set and make cutting easier.
Notes
- Be sure to measure out the mashed bananas so you have exactly 1 cup. Too much banana can make the cake overly moist and soggy.
- I’ve provided a range for the maple syrup amount so you can decide how sweet you want the cake to be. You can also substitute with date syrup, a wonderful alternative to added sugars, or leave out completely.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- Freeze unfrosted slices for up to 3 months
By mistake I put in one teaspoon of baking soda instead of half … I have not put the baking powder in yet. Can I change the measurement of baking powder to fix or do anything else?
Have to make it today so would appreciate a quick response from anyone of possible.
Can I use a round 8 inch pan rather than square?
Sure!
Hi, I tried this recipe with a few substitutions—using 1 cup of oats, 1/2 cup of whole wheat flour, and date syrup. My 16-month-old son loved it! I’m so glad it was a big hit. Thank you so much for the wonderful recipe!
Oh my oh my… so good and my 2 year old agrees! I just made this for the first time. I substituted the maple syrup with homemade date syrup (4-5 tablespoons) and cut into it after it’d only been cooling for maybe 10 min. Truly delicious. Light and fluffy. I don’t plan to put any frosting on it. Doesn’t need it! 😀
Almost a year later and this cake is STILL a favorite. My now 3 year old asks for his with a bit of cream cheese. I still use the 4-5 tablespoons of blended dates in lieu of maple. It has just the right amount of sweetness and is moist and fluffy. We love it!