This walnut banana cake made in one easy sheet will melt in your mouth with its buttery flavor.
Seriously, this is how this post went. One bite of Banana Nut Bar, write one sentence in the post. Another bite, another sentence. But, I should reward myself for all the work I put into a post, right? 
This recipe is courtesy of my mom. Trust me when I say this, my mom can cook! And, thank goodness, she passed that gift onto me. Thanks mom!
I grew up eating these Banana Nut Bars, and even though it’s decades later, this recipe tastes as good as I remember it as a kid.
What’s so fantastic about them (other than the taste) is that they are simple to make, and in 35 minutes, you have the warm, nutty smell of freshly baked Banana Bread, which is then topped with a sweet frosting and chopped pecans.
Personally, I prefer to hand-break my pecans and not use a chopper, just because I like the big irregular shapes. IMO, it makes it even more appealing to the eye!
What you’ll love about this recipe is, the batter bakes up beautifully golden within 25 minutes, and the edges just barely lift away from the sides of the pan, making them easy to cut and remove!
Click here for the frosting recipe.
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Walnut Banana Cake
- Yield: About 24 bars 1x
Description
This walnut banana cake made in one easy sheet will melt in your mouth with its buttery flavor.
Ingredients
Bars
- 1 1/2 cups white all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 medium ripe banana
- 1/3 cup milk
- 1 teaspoon lemon juice
- 1/2 cup shortening
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
To finish
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F.
- Add flour, sugar, baking soda, and salt to a medium-size bowl and stir until combined.
- Add eggs and banana to a separate bowl and mash the banana. Add milk and lemon juice and stir to combine. Add the shortening and beat with a hand mixer until smooth.
- Add the wet ingredients to the dry ingredients and mix until blended.
- Spray a 9×13 baking pan with cooking spray and pour in the batter. Bake for 25–30 minutes until golden brown and the center is set.
- Remove from oven and let cool completely.
- Make the frosting: beat the softened butter with a hand or stand mixer until pale and creamy, about 2 minutes. Add the powdered sugar a little at a time on low speed. Add the vanilla, a pinch of salt, and enough milk to reach a smooth, spreadable consistency. Beat on medium-high for 1 more minute until fluffy.
- Spread the frosting over the cooled bars. Scatter the chopped nuts over the top. Cut into squares and serve.
Notes
Use a really ripe banana — the browner and spottier the better. The bars need to be completely cool before frosting, otherwise the frosting melts right into the top. Hand-breaking the nuts into irregular chunks gives a more rustic, appealing look than using a chopper.
- Category: Baking, Cake
Frequently Asked Questions
Can I use walnuts instead of pecans for the topping?
Yes, you can use walnuts instead of pecans, but keep in mind that this recipe specifically mentions topping the cake with chopped pecans for added texture.
What is the best way to prepare the bananas for the cake?
The bananas should be mashed well, so they blend smoothly into the batter; overripe bananas are ideal for this recipe as they add more sweetness and moisture.
How can I ensure the edges of the cake lift away from the pan easily?
To help the edges lift away easily, make sure to grease the pan well and check for doneness at 25 minutes, as the cake should be golden and just pulling away from the sides.
