Moist Banana Date Walnut Cake is a delicious vegan and dairy-free dessert that combines ripe bananas, sticky dates, and crunchy walnuts in a soft, eggless recipe with no butter.
Made in just one bowl, this simple cake is moist, naturally sweet, and perfect for breakfast or as a satisfying snack.
If you love banana cakes, try my peanut butter banana cake and banana apple cake next.
Banana date walnut cake is one of those easy, no-fuss recipes you'll be glad to have on repeat, especially when you want something naturally sweet without extra effort.
You get a soft, moist slice with rich caramel notes from the dates and a lovely crunch from the walnuts-perfect for a quick breakfast or a cozy afternoon snack with tea.
I often make it when I want something simple but tasty, and the best part is it stores so well you can enjoy it for days.
If you love dates and bananas, don't miss my banana date muffins and my date and banana smoothie, too.
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🍌Ingredients
- Ripe bananas: Use very ripe bananas for natural sweetness and strong banana flavor.
- Dates: I used Mazafati dates, but any variety works. If they're not soft, soak in hot water and drain before using.
- Walnuts: Add crunch and a delicious nutty taste.
- All-purpose flour: Keeps the cake soft while giving it structure.
- Plant-based milk: I used unsweetened almond milk, but any unsweetened plant milk will work.
- Vegetable oil: Use a neutral oil for a moist and tender texture.
- Baking soda & baking powder: Help the cake rise and stay light.
- Vinegar: I used apple cider vinegar, but white vinegar also works. It helps react with baking soda for a soft, fluffy crumb.
- Cinnamon: Adds a warm, cozy flavor that pairs perfectly with banana and dates.
- Vanilla: Enhances the overall sweetness and flavor.
- Salt: Balances and brings out the flavors.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
🥣How To Make Banana Date Walnut Cake
Blend wet ingredients: First, mash the bananas and measure 1 + ⅓ cup of mashed bananas. In a blender, add the mashed bananas, pitted dates, plant-based milk, oil, vinegar, and vanilla. Blend until smooth and creamy.
Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Add walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Prepare for baking: Preheat the oven to 350°F (180°C) and lightly grease an 8-inch square baking pan with oil. Pour the batter into the pan and spread it evenly.
Bake: Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
📋Substitutions & Variations
- Plant milk: Use any unsweetened plant milk you like-soy, oat, or cashew all work just as well as almond milk.
- Nuts: Walnuts can be swapped with pecans, almonds, or even hazelnuts, or simply left out for a nut-free version.
- Spices: Add a pinch of nutmeg or cardamom for extra warmth and depth of flavor.
- Extra add-ins: For a little twist, you can mix in dark chocolate chips or raisins for extra sweetness.
💡Marinela's Tips
- Go for very ripe bananas-they really do most of the sweetening work here, so the riper, the better.
- Always measure your mashed bananas (1 ⅓ cups) before starting, so the batter texture turns out just right.
- Measure the flour properly by spooning it into your cup and leveling it off-don't scoop directly or pack it down.
- Blend the wet ingredients well so the dates fully break down and you get a smooth, creamy batter.
- Try not to overmix once everything is combined; just gently fold so the cake stays soft and fluffy.
- If your dates feel a bit firm, don't skip soaking them-it makes blending so much easier and the flavor even better.
- Keep an eye on the cake near the end of baking since ovens can vary a bit.
- Let it cool completely before slicing (I know it's tempting!) so you get neat, perfect slices every time.
❓Frequently Asked Questions (FAQ's)
Yes, walnuts are optional. You can leave them out or replace them with pecans, almonds, or chocolate chips.
Store it in an airtight container at room temperature for 3 days or in the fridge for up to a week.
🍪Vegan Ripe Banana Recipes
📖 Recipe
Moist Banana Date Walnut Cake (Vegan)
Equipment
- 1 high speed blender
- 1 Mixing bowl
- 1 8-inch square baking pan
Ingredients
Wet Ingredients
- 1 + ⅓ cups mashed bananas
- 1 cup dates pitted, thightly packed (I used 18 dates)
- ¼ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ¾ cups all-purpose flour scooped & leveled
- ½ cup walnuts finely chopped
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Blend mashed bananas, dates, plant milk, oil, vinegar, and vanilla until smooth.1 + ⅓ cups mashed bananas, 1 cup dates, ¼ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon vanilla, 2 teaspoons apple cider vinegar
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.1 + ¾ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Add wet ingredients to dry and gently mix until just combined.½ cup walnuts
- Fold in chopped walnuts.
- Preheat the oven to 350°F (180°C) and lightly grease an 8-inch square baking pan with oil. Pour the batter into the pan and spread it evenly.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best natural sweetness.
- Measure mashed bananas (about 1 ⅓ cups) for the right texture.
- Spoon and level flour instead of scooping to avoid a dense cake.
- Blend wet ingredients well so dates turn into a smooth batter.
- Don't overmix-gentle folding keeps the cake soft and fluffy.
- Soak firm dates in hot water if needed for easier blending.
- Check the cake near the end of baking since ovens vary.
- Let it cool completely before slicing for clean pieces.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
If you try this banana date walnut cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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