Desserts
Martha Stewart’s banana nut cake delivers the perfect balance of moist, spiced cake and crunchy walnuts in every bite—a dessert that feels like a warm hug. 💛 I’ve baked this recipe countless times, and the secret lies in caramelizing the bananas just enough to deepen their natural sweetness while keeping the cake tender and rich. The warm spices—cinnamon, nutmeg, and allspice—create an aromatic depth that makes this cake irresistible, whether served at brunch or as an after-dinner treat.
What sets this recipe apart is Martha’s signature technique of layering the cake with a creamy, lightly sweetened frosting that complements—not overpowers—the caramelized bananas and toasted walnuts. The cake itself is foolproof, with a simple mix of flour, sugar, and eggs that bakes up golden and moist, thanks to the bananas acting as a natural tenderizer. No fancy equipment is needed, just a standard 9-inch round pan and a little patience for the bananas to soften and sweeten.
By the time you pull this cake from the oven, your kitchen will smell like a cozy bakery, and the texture will be just right—tender yet sturdy enough to hold slices without crumbling. The walnuts add a delightful crunch, while the frosting ties everything together with its velvety smoothness. It’s the kind of dessert that disappears quickly, leaving guests asking for seconds.
Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of coffee. The recipe scales beautifully, so you can make it for a crowd or save half for later—though I can’t promise it will last that long. Let’s get baking!
Ingredients for banana nut cake recipe martha stewart
Eight servings of cozy banana nut cake magic with Martha's signature warm spices and caramelized banana goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 4 medium |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat version |
| Vanilla Extract 🍯 | 2 tsp | Pure extract preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Allspice 🌶️ | ¼ tsp | For warm spice depth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Chopped Walnuts 🥜 | 1 ½ cups | Toasted for extra flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for frosting |
| Powdered Sugar 🍚 | 2 cups | For smooth frosting |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bananas are everything here. Ripe, spotty ones (the kind that feel soft when squeezed) pack the most flavor. I always grab Chiquita brand at the grocery store—they're consistently sweet and perfect. If you're short on time, frozen bananas work too—thaw and mash them first. For the walnuts, Costco's bulk section has the best price, but any store's packaged walnuts will do. Toast them in a dry pan for 3-4 minutes until fragrant—that aroma is non-negotiable. The spices? Penzeys Spice Shop sells pre-ground nutmeg and allspice that's worth the splurge, but regular grocery store versions work fine if they're fresh.
No brown sugar? White sugar plus 1 tsp molasses gets you close. Short on walnuts? Pecans or hazelnuts work beautifully—just toast them first. The frosting can be made ahead (it actually tastes better the next day), so whip up a batch when you're not baking. For a lighter texture, whip the cream until soft peaks form before folding in the powdered sugar. The lemon juice brightens everything—don't skip it. And if you're feeling fancy, add a pinch of salt to the frosting (trust me on this). The cake itself? No substitutions needed—this recipe is foolproof as written.
This cake keeps beautifully. Wrap tightly in plastic wrap and store at room temperature for 3-4 days. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. The frosting? Make it 1 day ahead—it sets better overnight. To serve, let the cake sit at room temperature for 20-30 minutes before slicing. The bananas caramelize more as it cools, so wait for that magic to happen. And if anyone asks, the secret ingredient is definitely the warm spices—just don't tell them that.
Why You'll Love This Recipe
- I’ll be real: this cake is dangerously addictive, but it’s also a sneaky way to use up pantry staples. The eggs and flour stretch far, and slices reheat beautifully for a quick breakfast—no one will judge you for eating dessert first thing.
- No Overripe Banana Waste: I always have a few spotted bananas lurking in my fruit bowl, and this recipe turns them into something ridiculously good—no sad, mushy fruit here. The brown sugar caramelizes just enough to balance the natural sweetness, so you’d never guess they were past their prime.
- One-Bowl, No-Fuss Mixing: Honestly, I’m not a fan of dirtying multiple bowls, and this cake only needs one. Mash those bananas right in the mixing bowl, toss in the dry ingredients, and stir—it’s that simple. Even if you’re not a baker, you’ll nail it.
- Crowd-Pleasing Any Time: Between us, this cake is my go-to for potlucks, birthday celebrations, or just because. The nutty crunch from the walnuts (if you add them) pairs perfectly with the moist banana layers, and it’s the kind of dessert everyone asks for seconds on.
Step-by-step instructions for Martha Stewart's banana nut cake
Here's how to create Martha's legendary moist cake with caramelized banana and toasted walnut perfection.
👨🍳 Step 1: Prep the Bananas and Toast the Walnuts
Start by mashing the 2 cups ripe bananas until completely smooth—no lumps allowed. I like to use a fork for this step; it gives you just enough texture while keeping the cake tender. Transfer the mashed bananas to a medium bowl and set aside.
While the bananas are mashing, toast the 1.5 cups chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Watch them closely—they burn fast! Transfer the toasted walnuts to a small bowl and let them cool completely before folding into the batter. The toasted flavor makes all the difference.
🍳 Step 2: Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup melted unsalted butter, 1.5 cups granulated sugar, and 0.5 cup packed light brown sugar. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is light, fluffy, and nearly doubled in volume. You're looking for a ribbons-to-curl consistency when you lift the beaters.
This creaming process incorporates air into the batter, which creates that signature tender crumb. If you don't have a mixer, use a hand whisk and arm strength—just be prepared for a workout! Scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure even mixing.
👨🍳 Step 3: Add Eggs and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground allspice, and 0.5 teaspoon salt. Sift this dry mixture directly into the wet ingredients.
Mix on low speed just until combined—about 20-30 seconds. You want to maintain some air in the batter, so don't overmix. The batter should be thick but pourable. Here's the thing—if you overmix, you'll get a tough cake instead of that tender, moist texture we're after.
🥘 Step 4: Fold in Bananas and Walnuts
Gently fold in the mashed bananas and cooled toasted walnuts using a rubber spatula. Mix just until everything is evenly distributed—no need to overwork the batter. The bananas will add natural sweetness and moisture, while the walnuts provide that delightful crunch. If the batter seems too thick, you can add 1-2 tablespoons of milk to help with spreading.
Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Smooth the tops with a spatula. I like to tap the pans gently on the counter to remove any air bubbles before baking. This ensures even rising and a smooth cake top.
🔥 Step 5: Bake Until Golden and Springy
Preheat your oven to 350°F. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown, and the tops should spring back when gently pressed. Don't overbake—banana cakes dry out quickly if left in the oven too long.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. While they're cooling, you can make the frosting by beating the 1 cup heavy cream until soft peaks form. Gradually add the 2 cups powdered sugar and 1 tablespoon lemon juice, beating until smooth and fluffy. This tangy cream cheese frosting balances the sweetness perfectly.
Pro Tips For Making Banana Nut Cake Recipe Martha Stewart
- MASH THE BANANAS WELL: Don’t just chop them—squish those bananas through a fine-mesh sieve or press them hard with a fork until you’ve got a smooth, pulp-free batter. Lumpy batter means dense cake, and nobody wants that. I learned this the hard way when my first attempt had texture like banana-flavored oatmeal.
- USE ROOM-TEMP EGG WHITES: Cold egg whites won’t whip properly, and that’s when your cake turns out flat instead of fluffy. Let those whites sit out for 30 minutes before beating them—just pop the eggs in a warm (not hot) water bath for 5 minutes if you’re in a rush. Trust me, your cake’s rise depends on this.
- DON’T OVERMIX THE DRY INGREDIENTS: Once you add the wet batter to the dry mix, stir just until combined—no more than 10 strokes. Overmixing develops gluten, and that’s how you end up with a tough, chewy cake instead of the tender crumb Martha’s recipe promises. I used to think more mixing = better binding, but that’s a myth.
- BAKE UNTIL THE CENTER HITS 205°F: The recipe might say “done when a toothpick comes out clean,” but that’s not always accurate for banana cake—it’s dense, so the center stays moist. Pull it out when it’s 205°F internally, then tent with foil for 10 minutes. This guarantees a fully set cake without drying it out. (Yes, even if the toothpick looks “dirty.”)
Creative variations of this dish
Spiced Caramel Banana Twist
For an extra burst of flavor, caramelize the bananas before mashing them. 🍯 Melt 2 tablespoons unsalted butter in a skillet over medium heat, add 2 sliced bananas, and cook for 3-4 minutes per side until golden brown. Let cool slightly, then mash and fold into the batter. This deepens the banana flavor and adds a subtle buttery richness that pairs perfectly with the walnuts.
Pro tip: Add ½ teaspoon cinnamon to the caramelized bananas before mashing. The spices meld beautifully with the caramelized sugars, creating a warm, aromatic base for the cake. I like to use Penzeys Spice Shop's cinnamon—it's consistently fresh and flavorful.
Nutty Variations
Swap out the walnuts for other nuts to change the flavor profile entirely. 🥜 For a sweeter, buttery note, try pecans—toast them as directed but add ¼ teaspoon cinnamon while they toast for extra warmth. If you prefer a toastier, earthier flavor, hazelnuts work beautifully. Just be sure to remove the skins first by rubbing them in a clean kitchen towel while warm.
For a more decadent texture, mix 1 cup walnuts with ½ cup pecans—the combination gives you both crunch and richness. I've also experimented with toasted almonds for a lighter, slightly floral note. Just remember: always toast your nuts before using them to maximize flavor.
Frosting Alternatives
Skip the cream cheese frosting for something lighter and fruitier. 🍋 Whip together 1 cup Greek yogurt with 1.5 cups powdered sugar and 1 teaspoon vanilla extract. This tangy, protein-rich frosting cuts through the richness of the cake beautifully. For a citrusy kick, add 1 tablespoon lemon zest to the yogurt before mixing.
For a richer option, try a dark chocolate ganache. Melt ½ cup dark chocolate chips with ¼ cup heavy cream over a double boiler, then cool slightly before spreading. The deep, bittersweet contrast with the caramelized bananas is divine. I like to use Ghirardelli 60% dark chocolate for the best balance of richness and flavor.
Seasonal Adaptations
In summer, add ½ cup finely chopped strawberries to the batter—they add a bright, juicy contrast to the warm spices. 🍓 For a tropical twist, swap the walnuts for toasted coconut flakes and add 1 teaspoon coconut extract to the batter. The coconut pairs surprisingly well with the banana and spices, creating a vacation-worthy flavor profile.
For fall, incorporate pumpkin puree into the batter—replace ½ cup of the mashed bananas with ½ cup pumpkin puree. Add an extra ½ teaspoon cinnamon and ¼ teaspoon pumpkin pie spice for a cozy, autumnal cake. The pumpkin adds moisture and a subtle earthiness that complements the walnuts perfectly.
Make-Ahead Magic
This cake is one of my favorite make-ahead desserts. 💫 Bake the cake layers 1 day ahead and store them in an airtight container at room temperature. The flavors deepen as they sit, and the bananas caramelize even more overnight. I've even baked this cake 2 days ahead—just wrap it tightly in plastic wrap and bring it to room temperature before frosting.
For the frosting, make it 1 day ahead and store it in the refrigerator. Bring it to room temperature before spreading—it'll be easier to work with and have a smoother consistency. If you're short on time, you can even freeze the unfrosted cake layers for up to 3 months. Thaw completely before frosting and serving.
Nutrition facts
Frequently asked questions
Can I use frozen bananas instead of fresh?
Thaw frozen bananas completely first, then mash them just like fresh ones. The texture works perfectly in the batter, and the flavor holds up well. Just avoid any ice crystals that might make the batter watery—pat them dry with a paper towel if needed.
Why does my cake turn out dry?
Overbaking is the most common cause—banana cakes dry out quickly. Check for doneness at 25 minutes (not 30) and pull it when a toothpick comes out with moist crumbs, not wet batter. Also, ensure your bananas are ripe (black spots = sweetness) and don't overmix the batter.
How do I make this a single-layer cake?
Use a 9x13-inch baking pan instead of two round pans. Reduce baking time to 20-25 minutes and watch closely—this larger surface area cooks faster. For frosting, spread the same amount of frosting over the top and sides to maintain the same ratio.
Can I make this cake gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill. Add ½ teaspoon xanthan gum to improve texture, and reduce the leavening by ¼ teaspoon. The cake will be slightly denser but still delicious.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for 3-4 days. For longer storage, freeze the unfrosted cake layers (up to 3 months). Thaw completely before frosting—this prevents condensation from making the frosting soggy.