This Martha Stewart Banana Nut Cake is a moist and classic recipe, which includes ripe bananas and chopped walnuts. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Martha Stewart Banana Nut Cake Ingredients
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans
How To Make Martha Stewart Banana Nut Cake
- Prep oven and pan: Preheat your oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan and set aside.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time until fully incorporated.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Mix dry with wet: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add bananas and sour cream: Stir in the mashed bananas, sour cream, and vanilla until the batter is well mixed.
- Fold in nuts: Gently stir in the chopped walnuts or pecans.
- Bake the cake: Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a tester inserted into the center comes out clean.
- Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt works well as a substitute.
- How to keep banana nut cake moist: Avoid overbaking and use very ripe bananas for the best texture.
- Can I use a different nut? Yes, pecans or hazelnuts also pair nicely with banana.
- Why use sour cream? It adds moisture and a subtle tang to balance the sweetness.
- How to tell when the cake is done: Insert a toothpick or cake tester—it should come out clean or with a few crumbs.
What To Serve With Banana Nut Cake
This banana nut cake is delicious on its own or served with:
- A hot cup of coffee or black tea
- A dollop of whipped cream
- A smear of butter or cream cheese
- Fresh fruit slices like apples or berries
How To Store Banana Nut Cake
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap the loaf tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before slicing.
Banana Nut Cake Nutrition Facts
- Calories: 320 per slice
- Fat: 16g
- Carbohydrates: 41g
- Protein: 4g
- Sugar: 24g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this banana nut cake into muffins?
Yes, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Why did my banana nut cake sink in the middle?
It could be underbaked or due to overmixing. Make sure to bake fully and mix only until combined.
Can I double the recipe?
Yes, you can double and use two loaf pans or a bundt pan.
Do I need to toast the nuts first?
It’s optional, but toasting the nuts enhances their flavor and crunch.
Try More Recipes:
Martha Stewart Banana Nut Cake
Description
A moist banana loaf cake with crunchy nuts and rich flavor from sour cream and ripe bananas.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 9x5x3-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Whisk together flour, baking soda, and salt. Add to butter mixture.
- Stir in bananas, sour cream, and vanilla.
- Fold in chopped nuts.
- Pour into pan and bake for about 1 hour 10 minutes.
- Cool in pan 10 minutes, then turn out to cool completely.