(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.
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.
Ingredients:
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.
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.
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.
i make my banana cake the same way – with streusel-nut topppings! i also make plain cupcakes and put peanut butter frosting.
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.
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
Thanks, Dex. I’m gonna go and hunt for one. LOL
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?
At room temperature, just flat.
when do you add the topping?
Ooops, sorry, let me edit the entry.
Mmmmmmmmmmmmmmmm!!!!!!!!! I can’t stand it. The picture is awesome!
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.
Doddie
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 : )
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.
Thanks for your reply Connie. Made this yesterday. It was delish!
Can i make this using microwave oven? picture looks so delicious…yum yummmmmm…
hi connie!!! did d recipe but something went wrong with d streusel topping.it 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!!!!
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.
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!!!!!
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.:(
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.
wow,sayang,connie.di bale,i will still wait for your recipe.next 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!!!!
HAPPY HEARTS DAY TO YOU,CONNIE!!!
P.S. oops,dapat pala PINEAPPLE UPSIDE-DOWN CAKE.SORRY FOR D MIX-UP IN TITLE.
Soo, soon. Although I prefer using apples instead of pineapples.
connie, if i use peaches in place of pineapple,would d cake come out dry?
Naku, I tried canned peaches, they sunk into the cake. Disaster.
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 saturday.my daughter n her groupmates will be coming over to do a project.
have a nice day,connie and as always,MARAMING SALAMAT!!!!!
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 entry.now,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!!!!!! : )
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!!!!
I’m baking tonight — apple upside down cake.
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!!!!!!!
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!
That depends on how tall your pan is. I used a 12-inch pan and it was full to the brim.
oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good
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?
Oh, yes, you can.
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?
Cheers,
Rheena
Try this: Banana choco cupcakes
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?
Try wheat germ or just flour
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.
The procedure I did is exactly how it’s described above.
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.
You can use any nut! Same everything.
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!
The butter has to be cold and cut into small pieces before being tossed with the flour and sugar.
Hello po,
ask ko lang po kung ang baking soda ay parehas lang din sa bicarbonate of soda?
One and the same, although bicarbonate of soda is often associated with the tablet form.
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.?
Is gram not a cooking measurement? Look at the packaging of your butter — the measurement is in grams.
Sorry! I’ve never come across a recipe using ‘grams’ as a measurements.
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.
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.
Change one or more ingredients and everything changes, naturally. Not necessarily good or bad, just different.
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.
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.
“Is there a huge difference in taste?”
You’ll only know that once you’ve tried it.
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.. 