Banana Walnut Cake with Chocolate Ganache

A Flashback to 2020!

2020 is a year many of us would rather forget, yet it also sparked new routines and hobbies for a lot of people. For us, being at home with time on our hands led to a renewed love of baking and the creation of this blog. Over the last few years we’ve slowly grown a small, enthusiastic community that tests our recipes, shares photos, and leaves lovely feedback. The recipe that started it all for us? Classic banana bread—reimagined here as a banana walnut cake with a glossy chocolate ganache.

Banana Bread or Banana Cake?

Calling a moist, loaf-shaped banana cake “banana bread” is one of baking’s small pleasures. It’s a practical use of overripe bananas, it’s endlessly adaptable—add nuts, chocolate, or spices—and it’s perfectly acceptable to serve for breakfast. The main differences between banana bread and banana cake are the tin and presentation: a loaf tin makes slices easy to serve, while a round cake tin gives a more formal appearance. Either way, it’s delicious and comforting at any time of day.

Flavorful and Well-balanced

This banana cake is simple rather than revolutionary, but a few thoughtful touches lift it above the everyday loaf. The crumb is light and fluffy with visible banana flecks throughout. Brown sugar brings a subtle caramel note without weighing the cake down, while chopped walnuts add texture and a toasty flavor. A small pinch of cardamom introduces a delicate floral warmth that complements the banana, and a generous layer of chocolate ganache finishes the cake with glossy richness. The result is balanced—sweet and indulgent, but never cloying.

Simple but Impressive

One of the best things about banana cake is how easy it is to make from fruit you already have. In our experience, a batch comes together quickly, and family and friends always appreciate a slice. The cake can be dressed up for a celebration—double the recipe for a layered cake, add extra decorations, or keep it understated for everyday treats. If you know someone who loves banana bread, they’ll likely enjoy this version with walnuts and chocolate. It’s simple, homey, and reliably delicious.

Ingredients for Banana Cake

This recipe uses standard pantry ingredients. Substitutions are possible: use a different neutral oil, swap dairy milk for a plant-based alternative, or replace cardamom with cinnamon or cloves. Whole grain flours can be incorporated, but keep most of the flour as all-purpose to maintain a light crumb. Any nut can replace the walnuts if you prefer.

Recipe: Banankage (Banana Walnut Cake with Chocolate Ganache)

Servings: 12 • Prep time: 30 mins • Cook time: 35 mins • Total time: 1 hr 5 mins

A moist banana and walnut cake with a hint of cardamom, finished with a rich chocolate ganache.

Ingredients

Cake Batter

• 3 bananas (about 250–375 g if weighing; frozen bananas work too)
• 120 ml vegetable oil
• 120 ml milk, room temperature
• 3 large eggs, room temperature
• 1.5 tsp vanilla extract
• 100 g brown sugar
• 100 g granulated sugar
• 250 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 100 g walnut pieces (optional but recommended)

Chocolate Ganache

• 230 g dark chocolate, chips or chopped
• 240 ml heavy cream
• Pinch of salt

Topping (optional)

• Extra chopped walnuts for decoration
• Flaky salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 10″ springform pan and line the bottom with parchment paper. You can use a different pan, but be mindful of batter volume.
   
2. Mash the bananas in a medium bowl until mostly smooth with no large chunks.
   
3. Add the oil, milk, eggs, vanilla extract, brown sugar, and granulated sugar to the mashed bananas and whisk until combined.
   
4. In a separate large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt until evenly mixed.
   
5. Pour the wet ingredients into the dry ingredients and gently whisk or fold until just combined with no dry pockets of flour.
   
6. Fold in the walnut pieces with a rubber spatula. Transfer the batter to the prepared pan, scraping the bowl to get all the batter in.
   
7. Bake for 30–40 minutes, until the top is evenly browned and a cake tester or knife inserted in the center comes out clean. If needed, continue in 5-minute increments.
   
8. Cool the cake in the pan for about 5 minutes, then remove the springform and transfer the cake to a wire rack to cool completely.
9. To make the ganache, heat the cream in a heatproof bowl until steaming. Remove from heat, add the chopped chocolate, and let sit for 5 minutes.
   
10. Stir the cream and chocolate until smooth and shiny. If any chocolate remains unmelted, warm briefly until fully melted. Let the ganache cool until thick but still spreadable; you can chill briefly, watching carefully so it doesn’t harden too much.
    
11. Spread the ganache over the cooled cake, create a swirl if you like, and sprinkle with extra chopped walnuts and flaky salt if desired. Slice and serve. Because of the ganache, we store the finished cake in the refrigerator; without ganache the cake keeps fine at room temperature.
    

Tips and Variations

• Use very ripe bananas for maximum flavor. Frozen bananas can be thawed and mashed.
• Adjust the amount of chocolate in the ganache to make a thinner or thicker layer; keep chocolate-to-cream ratio roughly 1:1 for a smooth ganache.
• Swap cardamom for cinnamon if you prefer a more familiar spice profile.
• Store leftovers covered in the refrigerator for up to several days; bring to room temperature before serving for the best texture.