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A closeup of a slice of Banana Cake with Chocolate Walnut Glaze on a white plate.
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Banana Cake with Chocolate Walnut Glaze

This old fashioned Banana Cake with Chocolate Walnut Glaze is a delicious way to make use of overripe bananas. This easy cake recipe is wonderfully moist and tender with a light layer of sweet chocolate glaze.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Cake, Dessert
Cuisine: American
Servings: 15
Calories: 348kcal


Banana Cake

  • ½ cup butter softened
  • ½ cup granulated white sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 2 overripe bananas 1 cup mashed banana

Chocolate Walnut Glaze

  • ¼ cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 5 tablespoons buttermilk
  • ½ teaspoon pure vanilla extract
  • cups powdered sugar
  • ½ cup chopped walnuts divided


For the Banana Cake

  • Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
  • In a small bowl, mash bananas with a fork until you have about 1 cup of mashed banana. Add lemon juice and set aside.
  • In a medium bowl, mix flour, baking soda and salt. Set aside.
  • In a large bowl beat butter granulated sugar, and brown sugar with a hand mixer until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture with a spoon. Pour batter into the prepared baking dish.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least an hour before finishing with the glaze.

For the Chocolate Walnut Glaze

  • Melt the butter in a medium saucepan over MEDIUM heat. Whisk in the cocoa powder, buttermilk and vanilla. Reduce the heat to LOW and whisk in the powdered sugar, whisking vigorously until smooth. Stir in half of the chopped nuts (reserve remaining nuts for garnish).
  • Pour the glaze over the cooled cake (it's okay if it is still slightly warm) and use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle the remaining nuts over the top. Allow the glaze to set for a few minutes before slicing and serving the cake.


If you don't want to buy buttermilk you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure 1 cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.
Leftover Banana Cake can be stored on your kitchen counter covered with plastic wrap or foil. It's best consumed within 3 to 4 days for the best quality.


Calories: 348kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 166mg | Fiber: 1g | Sugar: 40g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg