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Banana Nut Bundt Cake

Banana Nut Bundt Cake

  • 1 hour
  • 11 ingredients
  • Walnuts
  • Easy
  • cake
  • Update Ingredients

Ingredients

  • Bundt Cake:
  • 5 bananas
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 cup Diamond of California® Walnuts, chopped
  • Vanilla Glaze:
  • 3 cups powdered sugar
  • 2 tbsp milk (may need up to 4 tbsp)
  • 1 tbsp vanilla bean paste or vanilla extract

The Steps

Banana Nut Bundt Cake

  1. Preheat the oven to 350º F and lightly spray a bundt pan (like this silicone one!) with non-stick cooking spray.
  2. In a medium-large mixing bowl, mash the bananas well.
  3. Add in the vegetable oil and sugar, stir with a spatula.
  4. Add in the eggs and vanilla, mix.
  5. Gradually add in the flour and baking soda, mixing until some streaks remain, don’t over mix at this stage.
  6. Add in the chopped walnuts and then mix everything until the flour is just incorporated.
  7. Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. Note: I find it helpful to place my bundt pan on a baking sheet, that way it’s easier to transport when done baking.
  8. Allow the bundt to cool to room temperature before turning the cake onto a plate. Make sure the bundt cools completely before adding the glaze.

Vanilla Bean Glaze

  1. In a small-medium mixing bowl, combine the powdered sugar, TWO tablespoons of milk and the vanilla bean paste or extract.
  2. Gently mix the glaze together using a spatula. The glaze may be thick as this point, add milk a teaspoon at a time until the glaze runs off the back of a spoon. Be careful to not add too much milk, otherwise the glaze will be runny.
  3. Spoon or drizzle the glaze on the bundt cake. Allow the glaze to set (on the counter or in the fridge) before slicing and serving.
  4. Store any leftover bundt in an airtight container
RECIPE CONTRIBUTED BY THE FIRST YEAR BLOG

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