Moist Banana Walnut Cake Recipe (Easy Overripe Bananas) 

Got a bunch of overripe bananas turning spotty on your counter? Don’t toss them! Whip up this super moist banana walnut cake—crispy golden crust on top, tender crumb inside, packed with crunchy walnuts. It’s my go-to recipe for using up those black bananas, inspired by old-school Peranakan baking but simplified for busy home cooks in Singapore. No fancy mixer required; just a wooden spoon and 10 minutes of prep for a loaf that’s perfect with teh tarik or as a snack.

I’ve tested this over dozens of batches (trust me, my family’s eaten enough to confirm!). Pair it with my YouTube video below for foolproof steps on my new YouTube Channel – Shiokman’s Kitchen @ https://www.youtube.com/channel/UCEpBIJ7TI3fcXVKkH1GxL9Q

Thank you

Please click image below to view Video Tutorial:

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Banana Walnut Cake

Course: Cakes

Cuisine: Western

Author: Shiokman Eddie

Ingredients

• 125 g unsalted butter melted and cooled
• 40 g cooking oil
• 600 g very ripe bananas mashed
• 4 medium sized eggs 55 g each, beaten
• 100 g fine sugar
• 3 teaspoon vanilla extract
• 330 g self raising flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 100 g walnuts roughly chopped

Toppings

• Walnuts optional

Instructions

1. Melt butter over low heat and set aside to cool down.
2. Peel ripe bananas and mash coarsely.
3. Whisk eggs, sugar and vanilla extract in a mixing bowl. Mix in cooled melted butter and cooking oil. Add this mixture to the mashed bananas and mix well.
4. Whisk flour, baking powder, baking soda and salt in a large mixing bowl.
5. Add wet mixture to flour mixture and stir until ingredients are fully incorporated. Mix in the chopped walnuts.
6. Line two loaf pans with parchment paper and scoop batter into the pans.
7. Top with whole and chopped walnuts (optional).
8. Bake in a preheated oven at 175 C for about 20 minutes on middle rack.
9. Reduce temperature to 160 C and bake for another 20 to 30 minutes on lower rack.
10. If you find top of cake turning too brown, cover the top with parchment paper. Test cake with a skewer. It is fully baked when skewer comes out clean.
11. Remove cake from pan by lifting the parchment paper and leave to cool on rack before cutting.

Recipe Notes

Makes two loaves of cake

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