Betty Crocker Banana Cake Recipe: Classic Moist Layers with Walnut Crunch

There’s nothing quite like a classic banana cake with its moist crumb and rich, sweet flavor. This recipe captures the timeless appeal of homemade baking with a texture that stays tender for days.

I’ve refined this version to ensure every bite delivers that nostalgic, classic taste you remember. The addition of ripe bananas and a touch of cinnamon creates a depth of flavor that feels both comforting and indulgent.

The walnut crunch adds the perfect contrast to the soft, velvety layers, making it a standout dessert for any occasion. Simple ingredients and straightforward steps guarantee success every time.

Whether you serve it plain, dusted with powdered sugar, or topped with cream cheese frosting, this cake is a celebration of tradition and taste.

Ingredients for Betty Crocker Banana Cake

Classic flavors meet simple pantry staples for this timeless dessert.

The bananas are the heart of this cake—use the ripest ones you can find (the spottier, the better). Whole Foods and Kroger often have great options in the reduced produce section. For the flour, King Arthur all-purpose is a reliable choice, but any standard brand works. Buttermilk can be tricky to find; if your store doesn’t carry it, make your own with milk and a splash of vinegar.

No buttermilk? Stir 1 tbsp vinegar or lemon juice into 0.5 cup milk and let sit for 5 minutes. Out of walnuts? Pecans or almonds work just as well—just make sure they’re fresh. For a lighter texture, cake flour can replace all-purpose, but the difference is subtle. The cinnamon is optional but adds warmth that complements the banana perfectly.

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. For longer storage, freeze slices wrapped tightly in plastic for up to 3 months. Always bring to room temperature before serving for the best texture.

Step-by-Step Instructions for Classic Banana Cake

This method ensures a moist, tender crumb and perfect texture every time.

Step 1: Prepare the Wet Ingredients

In a large mixing bowl, mash the 1.5 cups ripe bananas until smooth with only small lumps remaining. I find using a potato masher works best for this. Add the 1.5 cups granulated sugar, 0.5 cup vegetable oil, 2 whole large eggs, and 2 tsp vanilla extract.

Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy. You’ll notice the color lighten slightly and the texture become uniform. This step incorporates air, which contributes to the cake’s tender crumb.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp ground cinnamon. I sift the flour first for a lighter texture, which is particularly important for banana cakes.

Make a well in the center of the dry ingredients and pour in the 0.5 cup buttermilk. Stir just until the buttermilk is absorbed—the mixture will be slightly lumpy. This creates a tangy base that balances the sweetness of the bananas and sugar.

Step 3: Combine and Fold in Add-Ins

Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and make the cake dense. The batter should be smooth but thick.

Fold in the 0.75 cup chopped walnuts by hand using a spatula. I like to reserve a small handful of walnuts to sprinkle on top of the batter before baking for extra crunch. The nuts should be evenly distributed throughout the batter.

Step 4: Bake to Golden Perfection

Pour the batter into a greased and floured 9×13-inch baking pan and spread it evenly with the spatula. If you’re making layers, divide the batter evenly between two 9-inch round pans instead.

Bake in a preheated 350°F oven for 30-35 minutes for a sheet cake or 25-30 minutes for layers. The cake is done when a toothpick inserted into the center comes out clean and the top springs back when lightly touched.

Step 5: Cool and Frost

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy as it cools.

For the frosting, beat the 8 oz cream cheese until smooth, then gradually add the 2 cups powdered sugar and beat until creamy. Spread over the completely cooled cake. The frosting should be thick but spreadable, creating a perfect complement to the moist cake layers.

Dietary Considerations for This Dish

Gluten-Free Option

For a gluten-free version, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour. I recommend King Arthur Measure for Measure—it works beautifully in this recipe. The texture remains moist, though slightly denser than the original. 💪

Dairy-Free Adaptation

Swap the 0.5 cup buttermilk for 0.5 cup unsweetened almond milk mixed with 1.5 tsp lemon juice. Use dairy-free butter or oil in place of regular butter. For frosting, opt for vegan cream cheese—Kite Hill or Miyoko’s work well.

Egg-Free Version

Replace the 2 large eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water. Let it sit for 5 minutes to thicken before adding. The cake will be slightly denser but still moist and flavorful.

Lower Sugar Alternative

Reduce the 1.5 cups granulated sugar by half and add 1 tsp stevia or ½ cup mashed dates for natural sweetness. The bananas already add sweetness, so this adjustment works surprisingly well. I often do this for a lighter option.

Nut-Free Variation

Omit the 0.75 cup chopped walnuts entirely or replace them with ½ cup sunflower seeds or pumpkin seeds. Toast them lightly for extra crunch. This keeps the texture interesting without compromising on flavor. 🌟

Vegan Option

Combine the gluten-free, dairy-free, and egg-free swaps above for a fully vegan cake. The result is just as delicious—trust me, even non-vegans won’t notice the difference. I’ve served this version at gatherings, and it’s always a hit.

Frequently Asked Questions