Banana walnut cake

(Updated) Moist but not dense, this banana cake is light, not excessively sweet and there’s the added pleasure of getting some crunch from the walnuts and the streusel topping. Based on a recipe from the web site of Sylvia Reynoso Gala, I substituted melted butter for the cooking oil because, in my experience, using cooking oil in cakes leaves an undesirable sensation in the mouth. And I have a theory that it is the cooking oil that makes banana cakes from neighborhood bakeries dense and bread like rather than light and cake-y. And I omitted the molasses because the photo of the baked cake in Mrs. Gala’s site looked too terribly dark for my taste. Banana walnut cake with streusel topping

Because I like nuts, into the cake went some chopped walnuts. Why add a streusel topping? Because I love streusel topped cakes. Without icing or frosting, most cakes look plain. But with a streusel topping, a cake is magically transformed both in texture and in appearance. And when the streusel topping includes chopped nuts, ahh, it is just lovely.


4 large eggs
1 c. of white sugar
1/2 c. of dark brown sugar
1 tsp. of salt
1 tsp. of baking powder
1 tsp. of baking soda
1 tsp. of cinnamon
1 tsp. of nutmeg
1/4 c. of low fat milk
1 225-g. block of butter, melted and cooled
1/4 c. of rolled oats
2-1/4 c. of all-purpose flour
1-1/2 c. mashed overripe bananas (I used 5 lacatan)
1/2 c. of chopped walnuts, tossed with 1 tsp. of flour

For the streusel topping:

1/2 c. of chilled butter, cut into small pieces
1/2 c. of chopped walnuts, tossed with 1 tsp. of flour
1/2 c. of flour
1/4 c. of brown sugar
1/4 c. of white sugar

Preheat the oven to 350oF.

Place the eggs, sugars, salt, baking powder, baking soda, cinnamon nutmeg in a bowl. Mix (I used an electric mixer) at medium speed for about two minutes.

Add the milk to the cooled butter. Pour into the bowl and beat on low speed for a minute.

Add the flour and rolled oats. Mix on low until the mixture is smooth, about one minute.

Add the bananas and chopped walnuts. Mix over medium speed for 30 seconds.

Mix the ingredients for the streusel topping until they resemble coarse crumbs.

Pour the mixture in a cake pan. I used a 12-inch round silicone pan. If you’re using a regular pan, you will have to line the bottom with baking paper. Sprinkle the streusel mixture on top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes. After an hour, test the cake by inserting a skewer at the center. Do this every ten minutes to make sure that as soon as the cake is done, it gets taken out of the oven immediately. Baked banana walnut cake

That’s how the cake looked right out of the oven. Notice the raised center? Don’t worry, the center deflates as the cake cools. Banana walnut cake inverted to a plate

The original recipe said let the cake cool in the pan before inverting to a plate. I couldn’t wait that long. After 10 minutes, I inverted the cake to a plate and reinverted it to another plate. Notice how the center has flattened. It is quite alright to serve the cake warm. It was delicious with coffee and we had it for our afternoon merienda earlier today.


  1. misao says

    i make my banana cake the same way – with streusel-nut topppings! i also make plain cupcakes and put peanut butter frosting.

  2. says

    Peanut butter frosting sounds delicious! And now that you mention cupcakes, I was planning on doing this banana walnut cake recipe again but baking them in muffin pans. :)

  3. says

    Thanks for the butter. When the family is bugging me for something sweet but I don’t particularly feel like spending time in the kitchen I cheat and use cake mixes in making cupcakes. Cake mixes asks for 1/4 cup of oil and that always bugs me. I’ll try butter next time I cheat :)

    BTW, the brand of my non-stick rolling pin is either Farberware or Nordic Ware. I was so excited to pay attention to the brand but I know I spent $10 for it :)

  4. says

    That’s a beautiful cake. I love the addition of streusel.

    So did the cake deflate to perfectly flat when it cooled, or did it fall in the middle?

  5. says

    Hi Connie!

    I printed this out yesterday and made two batches. The first one was to test it out and I made it in a loaf pan. My husband’s colleagues said it was delicious!

    The second batch was made into muffins for my neighbor who wants to bring them to a skiing trip. Half of the muffins contained chocolate pieces that I added for my chocoholic son. It was very yummy!

    Thanks for the recipe! The streusel topping is to die for.


  6. Madie says

    hi,Connie! Just curious. Why do i have to toss the nuts with flour? Sorry if the question may sound stupid but it is really buging me : )

  7. says

    Doddie, now I am really encouraged to try making the mini sized ones. :)

    Madie, so they don’t sink to the bottom of the pan during baking.

  8. beth sanchez says

    hi connie!!! did d recipe but something went wrong with d streusel kinda “combined” with d cake batter.don’t know what i did wrong.i sprinkled it on top of d cake batter and baked it.when i checked on d cake’s doneness,i saw that d streusel just melted away into d batter.what did i do wrong,connie??d cake tasted okay even if d streusel topping did’nt stand out.(sigh)

    what could i have missed out on doing,connie?? d butter i used was chilled.

    please help me out on this,connie…

    thanks in advance!!!!

  9. says

    Bing, I don’t think so. There are cake recipes suitable for microwave baking.

    Beth, the streusel mix might have been too fine. Should be kinda coarse.

  10. beth sanchez says

    thanks,connie.baka nga i processed it too much.will remember your advice,connie.

    btw,i added semi-sweet choco chips…sinful talaga!!!!(LOL)

    have a nice day,connie.hope to post pictures of my “masterpieces” too in your gallery….. :)

    teka,aayusin ko muna yung streusel topping ko!!!!!

  11. beth sanchez says

    hi connie!!!! did’nt know where to post this inquiry of mine kaya dito na lang ako magtanong,ha?

    do you have a recipe for upside-down pineapple cake,connie?wanna give it as a “happy hearts day” gift to a favorite aunt of mine.

    searched your recipe archive but didn’t find one.:(

  12. says

    Beth, yes, I do. And I baked one just before New Year but forgot to take photos. I will though when I bake another. Soon. Haaay… the ones I miss to take photos of. We had apple pie two days ago… no photo either. :sad:

  13. beth sanchez says

    wow,sayang,connie.di bale,i will still wait for your valentine na lang.

    delish din apple pie,lalo na french apple pie….

    oh,btw,i made buko pandan na lang pala for my aunt.she loved it daw…hahaha…nakabawi din.actually,i did’nt tell her na i planned to give her d pineapple upside-down cake kaya all is not lost,connie!!(lol)

    connie,if you find d time to bake d aforementioned cake,please post d recipe.ha???pretty please!!!!



  14. beth sanchez says

    naku,connie,canned peaches pa naman balak kong gamitin sana!!thanks for d precaution,connie.

    i think i’ll just use d peaches in d cupcakes i’ll be making this daughter n her groupmates will be coming over to do a project.

    have a nice day,connie and as always,MARAMING SALAMAT!!!!!

  15. beth sanchez says

    hi,connie!!!i changed my mind na about using d canned peaches sa cupcakes that i’ll be making on saturday.

    just read your PEACHES N CREAM,that’s what i’m gonna do during d weekend!!! looks so easy to make and mukhang masarap talaga…..

    but i won’t used d graham cracker-butter crust,connie.will bake a flaky pie crust.harinawa,maging flaky siya!!!!!

    thanks a trillion uli,connie!!!!!! : )

  16. beth sanchez says

    wow!!! ang cute ng gravatar ko!! connie,don’t forget to post d pineapple upside-down cake recipe,ha? was able to get hold of one pero did’nt turn out well.will still wait for your recipe.

    nice day to you,connie!!!!

  17. beth sanchez says

    connie.PLEAASSSSSSEEEE!!!!!!! PA-POST NG RECIPE!!!!! thanks in advance uli,connie!!!!

    btw,connie,do you have a recipe that calls for d use of applesauce? a dear friend from seattle sent me a couple of cans and i don’t know where to use it. any recipes using applesauce???? i read somewhere that some lowfat desserts have applesauce in them.hope you can post some recipes with applesauce….

    THANKS ULI!!!!!!!

  18. toni says

    gud evening ma’am,
    can i use a 9-inch round pan? and do i have to adjust the time and temp?
    tenks! God bless!

  19. celeste sy says

    HI Ms connie,

    I tried your baked apple donuts recipe yesterday and it was lovely :) Im craving for one now but i run out of flour. hehe.. I love banana breads and would like to try this recipe soon. however I dont have an electric mixer and im not planning on buying one since our place is small and we dont want to add new appliances etc yet. Do you think i can still make this cake even if just mix/whisk the ingredients manually with the regular manual whisker?

  20. Rheena says

    Hi Ms. Connie,

    I have come across your website just a week ago and I”?ve been spending time browsing your recipes. I am pretty sure the taste would really tickle our taste buds.

    First recipe I have tried is this sumptuous banana walnut cake. The bread is just soft-perfect. Cinnamon aroma compliments the banana flavour.

    But I run out of ingredients so I was not able to make the streusel. I will definitely make it next time. I”?m excited to repeat this recipe for my friends!

    I used 2 6×4″ aluminium pans.

    Thanks for the recipe! Do you think it would be ok if I try adding cocoa powder (1/4 cup to substitutue 1/4 cup flour) or some chocolate chips?



  21. Jo says

    Hi Connie,

    Should it be ok to eliminate the use of rolled oats? I want to do this kaya lang my husband is allergic to oats. Please any recommended alternative?

  22. says

    Hello Miss Connie,
    I am ready to bake Banana walnut cake now, want to ask something on the Banana Ingredients it said here 1/2 cup of walnut tossed with 1 tsp.flour. do I have to do that also to my streusel topping? because it’s also wriiten here for the topping.
    Thank you.

      • Elona Gay says

        Hi Miss Connie,
        Thank you for the banana walnut cake recipe and my husband love it as well as our neighbor here in Thailand.Perfect!
        Tonight my husband want me to Bake this again but my problem I run out of cashew.What I have cashew nut ,pine nut,ordinary peanut.Can I use cashew? and how many cups of cashew?same procedure as the walnut?
        Looking forward to hear from you.
        Thank You Miss Conie.

  23. kristina says

    hi ms connie,

    i posted a question in your banana choco chips cupcake section. i wanted to know if you have banana walnut cupcake recipe. then i remembered this! i tried baking this before but i wasn’t successful in the streussel topping. it got burnt and i wasn’t good at inverting the plate. also while i was doing the streussel mixture, it didnt come out crumbly. haay, any tips? good thing, the rest of the cake came out great! was wondering if i could make this into cupcakes? will i use same measurements of ingrediants and just pour batter into cupcake sizes?

    thanks much!

  24. Jho says

    Hello po,

    ask ko lang po kung ang baking soda ay parehas lang din sa bicarbonate of soda?

    • Connie says

      One and the same, although bicarbonate of soda is often associated with the tablet form.

  25. Elaine says

    Your recipe-Banana Walnut Cake uses 1 225-g. block of butter, melted & cooled. Can someone tell me how to convert the gram(s) into cooking measurements; tsp, tbsp, etc.?

  26. emyM says

    Hi Elaine…You got me curious that I
    checked the stick of butter in my fridge.
    1 stick or bar of butter=113 gms
    or 8 tbsp or 1/2 cup
    As Connie said,check the packaging
    as some butter are sold in tubs.
    Good luck!
    Also you can google conversions.

  27. pauline castillo says

    hi. I want so much to try your banana cake recipe. I’m wondering, can I substitute the low fat milk with evaporated milk? and what happens if I omit the oatmeal? will it change the texture or taste of the banana cake?

    thanks so much.

    • Connie says

      Change one or more ingredients and everything changes, naturally. Not necessarily good or bad, just different.

  28. pauline castillo says

    I have used the Maya Banana Cake Mix before and have found it really moist and delish. I stopped using cake mixes because I want to make my own. I’ve been looking for a recipe with the same output as the maya cake mix but couldn’t find one. Your recipe for banana cake seems moist, though I haven’t tried it yet. Judging from the photo, it looks moist. I’m wondering if I can make the recipe a little less, like maybe 1 1/2 cups of flour. How do I adjust the rest of the ingredients? I just don’t know how. Hope it’s not much to ask for help. Thanks a lot.

  29. pauline castillo says

    I’m not quite sure about the effect of nutmeg on banana cakes. Is there a huge difference in taste? I haven’t tried putting nutmeg in my banana cakes. For me, just the cinnamon is good enough. I’d appreciate the feedback and tip. Thanks.

  30. ai says

    hi! super winner ang cake mo. baked it yesterday evening, though i used a square pan coz i don’t have a 12 inch round pan. i’ve baked a few of your cakes and this is my first time to hear my husband just say “masarap.”, usually kasi he’d say “masarap pero….”, he even asked me to prepare some for his baon. :) i’m really overjoyed.. hehehe so inspired to bake a lot more. more power to you connie and more recipes to come.. :)

  31. Osie Pagdanganan says

    Hi Connie,

    I tried your banana walnut recipe and I was so happy with myself. My first attempt at baking was a success!

    Can’t wait to try your other cake recipes.

    Just curious though, your other cake recipes do not make use of baking soda. But this banana cake recipe makes use of both baking powder and baking soda.

    Thank! :)

  32. Ela says

    i made this this evening, ate some, shared some with my neighbors and it is perfect! ingredients are affordable and are mostly found in my kitchen already. i had to give them away otherwise, i know i’ll gobble em all up and oh yeah i wont even have any for breakfast.

    i had some extra caramel from the toffee squares i made last week and i added some on top of this cake and now i cant stop eating it!

    Thanks to your site ms connie, i found my 3 favorite toppings: struesel, caramel and dulce de leche. i never really liked icing on cake and now i can bake away w/o worrying about icing. i usually bake and bring them to church and since we are in japan, people seem to have developed super sensitive tongues so i would lessen the sugar or butter in some of your recipes and thank God it still works out and taste great!

    God bless you more and may you continue making happy calories!