Are you looking for a delicious and easy-to-make cake recipe that will impress your family and friends? Look no further than our banana nut bread bundt cake recipe! This cake is the perfect combination of moist, sweet, and nutty flavors, and it’s sure to become a favorite in your baking repertoire. This recipe is also a great way to use up overripe bananas that might otherwise go to waste. So, let’s get baking!
For the cake:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup chopped nuts (walnuts or pecans work well)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
1. Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) bundt pan with cooking spray or butter. 2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 3. Add the mashed bananas, eggs, and vanilla extract to the bowl and continue mixing until well combined. 4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 5. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, and mixing until just combined. 6. Fold in the chopped nuts. 7. Pour the batter into the prepared bundt pan and smooth out the top. 8. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. 9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. For the glaze: 1. In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. 2. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
This banana nut bread bundt cake recipe yields 16 servings. Each serving contains approximately:
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Preparation Time: 15 minutes Cooking Time: 50-60 minutes
- 10-inch (25cm) bundt pan
- Large mixing bowl
- Separate bowl for dry ingredients
- Whisk or electric mixer
- Measuring cups and spoons
This cake is delicious on its own, but it’s also great served with a dollop of whipped cream or a scoop of vanilla ice cream. For a special occasion, try dusting the cake with powdered sugar or adding fresh fruit on top.
If you’re feeling adventurous, you can try adding different ingredients to this recipe to create your own unique twist on banana nut bread bundt cake. Here are a few ideas to get you started:
- Chocolate chips: Fold in a cup of chocolate chips for an extra decadent treat.
- Coconut: Add a cup of shredded coconut to the batter for a tropical twist.
- Cinnamon: Mix a teaspoon of cinnamon into the batter for a warm, spicy flavor.
If you don’t have all the ingredients on hand, don’t worry! Here are some substitutions you can make:
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Nuts: Feel free to use any type of nuts you have on hand, or omit them altogether if you prefer.
- Flour: You can use whole wheat flour or gluten-free flour instead of all-purpose flour if you prefer.
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. To thaw, simply let it come to room temperature before serving.
- Make sure your bananas are ripe for the best flavor. They should be soft and have brown spots on the skin.
- Don’t overmix the batter, or your cake may turn out tough.
- If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
This recipe can easily be doubled if you want to make a larger cake or have leftovers to freeze.
Frequently Asked Questions
Q: Can I use frozen bananas for this recipe? A: Yes, just make sure to thaw them completely and drain any excess liquid before using. Q: Can I omit the nuts? A: Yes, you can leave out the nuts or substitute them with chocolate chips or dried fruit. Q: Can I use a different type of pan? A: Yes, you can use a loaf pan or a 9×13-inch baking dish instead of a bundt pan. Just adjust the baking time accordingly.
In summary, this banana nut bread bundt cake recipe is a must-try for anyone who loves moist, nutty, and delicious cakes. It’s easy to make, uses simple ingredients, and is perfect for any occasion. Whether you’re serving it up for breakfast, dessert, or a special occasion, this cake is sure to become a favorite in your household. So, go ahead and give it a try – you won’t be disappointed!