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Banana Walnut Swirl Cake

This banana walnut swirl cake combines mashed ripe bananas and toasted walnuts into a moist, tender crumb. The batter is layered with a whipped cream swirl and baked until golden and fragrant, resulting in a rich, textured dessert with a balance of softness and crunch, topped with a whipped cream and walnut garnish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas mashed
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup toasted walnuts roughly chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream for swirling and topping
  • 2 tablespoons powdered sugar for whipped cream

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9-inch cake pan
  • Toaster or oven
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
  2. Toast the walnuts until golden and fragrant, then let them cool before roughly chopping them for added texture.
  3. In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky.
  4. Whisk together melted butter, eggs, vanilla extract, and sugar into the mashed bananas until the mixture is smooth and well combined.
  5. Gently fold in the flour until just combined—do not overmix to keep the cake tender.
  6. Add the chopped toasted walnuts into the batter, folding gently to distribute evenly.
  7. Pour the batter into your prepared cake pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for about 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Meanwhile, whip the heavy cream with powdered sugar until soft peaks form, about 2-3 minutes.
  11. Once cooled, spread or pipe a generous layer of whipped cream over the top of the cake, then swirl in a few spoonfuls for a decorative effect.
  12. Finish by scattering the toasted walnuts on top for crunch and garnish, then serve slices with extra whipped cream if desired.

Notes

For extra flavor, drizzle caramel or honey over the top before serving. Store leftovers in an airtight container at room temperature for up to two days or refrigeration for longer freshness.