Banana Cashew Cake is one of those recipes that turns overripe bananas into something truly worthwhile. If you have a bunch of brown spotted bananas sitting on your counter, this is the time to use them. The batter comes together without much fuss, and the aroma that fills your kitchen as it bakes is warm and inviting. I like how the cashews add a little texture against the soft crumb.
This cake keeps well for a few days, which means you can bake it ahead and enjoy slices throughout the week. It is also forgiving, so even if you are new to baking, you will find this recipe approachable.
About the Recipe
You should try this recipe because it uses ingredients you likely have at home and does not require fancy equipment. The combination of both white and brown sugar gives the cake a deeper, caramel like sweetness that balances the bananas beautifully. Using a large number of bananas ensures the cake stays moist for days, and the cashews provide a pleasant contrast in every bite.
This is a straightforward bake that delivers a hearty, satisfying result without complicated techniques. The warm milk helps bring the batter together smoothly, and the double rise from baking powder and cooking soda gives you a light yet dense crumb.
Why you will love this recipe
This cake has a tender, moist texture that does not dry out quickly, which makes it ideal for snacking or sharing. The banana flavor is pronounced but not overwhelming, and the cashews add just enough crunch to keep things interesting. Because it uses so many eggs and butter, the crumb is rich and holds together well when sliced. You can even add raisins if you want a little extra sweetness and chew.
I always keep a few slices wrapped in foil for a quick breakfast with coffee. The recipe scales up easily if you want to bake many tins for a gathering, and it freezes well too.
Banana Cashew Cake
Cooking Tips
Make sure your bananas are very ripe, almost black on the outside, because that is when they are sweetest and easiest to mash. Sieving the dry ingredients several times helps prevent lumps and ensures even distribution of the leavening agents. Grease your cake tin well and line it with parchment paper so the cake releases cleanly after baking.
Check the cake at the 10 minute mark, as oven temperatures can vary, and adjust the time if needed. Let the cake cool completely in the tin before turning it out, because it is quite tender when warm.
Serving and Storing Suggestions
This recipe yields about 12 to 15 generous slices, depending on how thick you cut them. Prep time is around 20 minutes, and baking takes 10 to 15 minutes. Serve the cake at room temperature with a cup of tea or coffee, or warm it slightly in the microwave for a softer texture. Store slices in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
You can also wrap individual slices in plastic wrap and freeze them for up to a month. Thaw at room temperature before serving.
Similar Recipes
- Classic Banana Bread
- Walnut Date Cake
- Moist Carrot Cake with Cream Cheese Frosting
- Eggless Vanilla Sponge Cake
- Chocolate Chip Banana Muffins
Nutrient Benefits
Bananas provide potassium and natural sugars, giving you a quick energy boost along with dietary fiber. Cashews add healthy fats, protein, and minerals like magnesium and zinc, which support overall wellness. Eggs contribute high quality protein and essential vitamins, while the butter adds richness and helps your body absorb fat soluble nutrients.
Although this cake is indulgent, the ingredients offer some nutritional value alongside the sweetness. Enjoy it in moderation as part of a balanced diet, and it can fit comfortably into your routine.
Banana Cashew Cake
Ingredients
- 500 gms Maida (Plain Flour)
- 2 cups Sugar (powdered)
- 500 gms Butter
- 2 cups Brown Sugar
- 8 to 10 Eggs (beaten)
- 10 to 12 Bananas (peeled and mashed)
- 2 cups Cashew Nuts
- 1 tsp Banana Essence
- 1/2 tsp Vanilla Essence
- 4 tsp Baking Powder
- 1 tsp Cooking Soda
- 1/2 cup Milk (warm)
- 1/4 to 1/2 cup Raisins (optional)
Instructions
- Sieve together the baking powder, cooking soda and maida 3 to 4 times.
- Mix the sugar and butter in a bowl.
- Add the brown sugar, eggs and banana essence to the bowl.
- Add the bananas and mix well.
- Gradually add the maida and mix.
- Add the warm milk and mix well.
- Pour this into a greased cake tin lined with parchment paper.
- Place the cake tin into a preheated oven at 200C and bake for 10 to 15 minutes or until a skewer inserted into the center comes out clean.
- Remove and cool.
- Cut into slices and serve.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I reduce the amount of sugar in this recipe?
You can cut back by about half a cup of white sugar without affecting the texture too much, but keep in mind the cake will be less sweet. The brown sugar also contributes moisture, so I would suggest leaving that amount as is.
Why is the baking time so short for such a large cake?
The instructions list 10 to 15 minutes, but this seems unusually brief for a cake of this size. It is more likely to need 45 to 60 minutes at 180C. Check with a skewer at 45 minutes and adjust from there.
Can I substitute whole wheat flour for maida?
Yes, but the texture will be denser and slightly drier. If you go this route, consider adding an extra tablespoon or two of milk to keep the batter moist. Whole wheat flour absorbs more liquid than plain flour.
Do I need to toast the cashews before adding them?
Toasting is not required, but it does bring out a deeper, nuttier flavor. If you have a few extra minutes, toast them in a dry pan over medium heat until lightly golden, then let them cool before folding into the batter.
Can I skip the banana essence?
Without a doubt. The mashed bananas already provide plenty of flavor. The essence just intensifies it a bit, but the cake will still taste delicious without it.
