Moist, naturally sweetened, and made with wholesome ingredients—this banana walnut cake is a soft, melt-in-your-mouth treat you can enjoy any time of day.
● Ingredients
• 2 ripe bananas, mashed (about 1 cup)
• 2 large eggs
• ⅓ cup olive oil or melted coconut oil
• ⅓ cup honey or maple syrup
• 1 tsp vanilla extract
• 1½ cups spelt flour or oat flour (gluten-free if using oat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅓ cup chopped walnuts (optional but recommended for texture)
● Optional Add-Ins & Swaps
• Add ¼ cup mini dark chocolate chips or raisins for extra sweetness
• Use almond flour (½ cup) + oat flour (1 cup) for a nutty twist
• For dairy-free: ensure chocolate (if used) is dairy-free and use maple syrup
• Add 1 tbsp flaxseed or chia seeds for extra fiber and crunch
• Sprinkle extra walnuts or oats on top before baking for a rustic finish
🥣 Instructions
1. Prep the Oven & Pan
Preheat your oven to 175°C (350°F).
Grease or line a 20cm (8-inch) square or round baking pan with parchment paper.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, eggs, oil, honey/maple syrup, and vanilla extract until smooth and combined.
3. Combine Dry Ingredients
In a separate bowl, whisk the spelt or oat flour, baking powder, baking soda, cinnamon, and salt.
4. Combine Wet & Dry
Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the cake soft and fluffy.
5. Fold in Walnuts
If using, fold in the chopped walnuts. You can also reserve a few to sprinkle on top for extra crunch and a pretty finish.
6. Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍴 Serving Suggestions
• Serve plain for a breakfast or snack
• Top with a dollop of Greek yogurt and a drizzle of honey
• Dust with cinnamon or powdered coconut sugar for a light finish
• Spread with almond butter or a thin layer of cream cheese for extra indulgence
• Great with tea or coffee!
🧊 Storage Tips
• Room Temp: Store in an airtight container for up to 3 days
• Fridge: Keeps well for up to 5 days. Warm before serving for best texture
• Freezer: Slice and wrap individually. Freeze for up to 2 months. Thaw overnight or warm in the microwave
🔁 Variations
• Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
• Nut-Free: Omit walnuts or replace with sunflower or pumpkin seeds
• Spiced Version: Add nutmeg, ginger, or cardamom for a warmer flavor profile
• Muffins: Pour into muffin tins and bake for 20–25 minutes
✨ Pro Tips
• Use very ripe bananas — the riper, the sweeter
• Oat flour creates a denser, moist texture; spelt flour gives a tender crumb
• Don’t overmix the batter once you add flour—this prevents a tough cake
• Cool completely before slicing for clean, even cuts
• For a sweeter cake, add 1–2 tbsp coconut sugar or mix in chocolate chips
⏱ Time & Yield
• Prep Time: 10 minutes
• Bake Time: 30–35 minutes
• Total Time: 45 minutes
• Servings: 9 squares or slices