Banana Nut Dump Cake

This Banana Nut Dump Cake is one of those cozy, no-fuss desserts I love baking when I want something warm, nostalgic, and comforting. It’s full of ripe banana flavor, crunchy walnuts, and just the right amount of sweetness. The best part? It all comes together in one bowl and a single baking dish—no layering, no fancy steps. Just mix, pour, bake, and enjoy.

Why You’ll Love This Recipe

I love how simple this cake is. No frosting, no filling, no complicated prep—just a soft, moist banana cake with a golden crust and nutty crunch in every bite. It’s the perfect way for me to use up ripe bananas, and the dump-cake style makes cleanup a breeze. It’s ideal for last-minute gatherings, weeknight treats, or even as a breakfast cake with coffee.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 ripe bananas, mashed

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup milk

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, I stir together the melted butter and sugar until smooth.

3. I mix in the mashed bananas and vanilla extract until fully incorporated.

4. I fold in the chopped walnuts so they’re evenly spread throughout the batter.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I gradually add the dry mixture to the banana batter, alternating with the milk, stirring just until everything is combined.

7. I pour the batter into the greased baking dish and spread it out evenly.

8. I bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for at least 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 12 servings. It takes 10 minutes to prep and 35–40 minutes to bake, so I can have a fresh cake on the table in under an hour.

Variations

• I sometimes add a pinch of cinnamon or nutmeg to warm up the flavor.

• For a richer twist, I stir in a handful of chocolate chips with the walnuts.

• I swap the walnuts for pecans if that’s what I have on hand.

• When I want a more indulgent version, I drizzle the top with caramel sauce or a dusting of powdered sugar before serving.

• I make it dairy-free by using plant-based milk and vegan butter.

storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I pop individual slices in the microwave for about 20 seconds. This cake also freezes well—just wrap slices individually and freeze for up to 2 months. I thaw and reheat whenever the craving hits.

FAQs

Do I need to use overripe bananas?

Yes, I do. The riper the bananas, the sweeter and more flavorful the cake. Bananas with brown spots are perfect.

Can I make this cake without nuts?

Absolutely. I just skip the walnuts or substitute them with seeds or chocolate chips if I want a nut-free version.

Why is it called a “dump cake”?

It’s a style of cake where all the ingredients are simply stirred together and “dumped” into the pan—no layering or fancy techniques involved.

Can I use a different baking dish?

If I don’t have a 9×13-inch pan, I use two smaller pans or a square dish. I just make sure to adjust the baking time accordingly and keep an eye on the doneness.

Is this more like a cake or a banana bread?

It’s definitely more cake-like—soft, moist, and fluffy with a delicate crumb. But it has all the cozy banana bread flavor I love.

Conclusion

Banana Nut Dump Cake is one of those easy, comforting desserts I can make anytime with pantry staples and a few ripe bananas. It’s soft, warm, and full of nostalgic flavor, and I love how effortlessly it comes together. Whether I serve it warm out of the oven or enjoy it chilled the next day, it’s a simple pleasure that always hits the mark.

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