![]() In a bowl, whisk together the powdered sugar, milk and vanilla until smooth and thick.Lift the pan off the cake, and let the cake cool for about 1 1/2 – 2 hours before icing. Cool in the pan for 20 minutes, then gently invert the pan onto a cooling rack.Bake on the center rack for about 55-60 minutes, until the top is cracked and a cake tester or sharp knife comes out clean or with moist crumbs clinging to it. Spread the batter into the prepared pan.Add the dry ingredients and the chopped walnuts to the wet ingredients, and stir with a spatula just until moistened. In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices.Whisk in the sour cream, melted butter, sugars, vanilla and eggs until smooth.Generously spray your bundt pan with non-stick baking spray. Sprinkled on top of the icing, the walnuts add crunch and look so pretty on top of the banana bundt cake. Thins the icing to a pourable consistency. Adds a nutty crunch and texture to the cake. ![]() A blend of cinnamon, nutmeg and cardamom adds warmth and flavor to this banana walnut bundt cake. Balances the sweetness and enhances the flavors. Leavening agents, so the cake rises as it bakes. Holds the batter together and gives the cake structure. A combination of granulated sugar and brown sugar adds sweetness and moisture. Adds moisture and acidity for a soft, tender cake. Your bananas should be very ripe, sweet and soft, with lots of speckled spots on the peel. See the recipe card at the end of the post for the full ingredients list and instructions. You’ll need 5-6 ripe bananas for today’s recipe, so if you suddenly find yourself with too many brown bananas on your counter, mash them up and bake them into a cake that everyone will love. Or replace the nuts with chocolate chips, or leave them out entirely. If you don’t like walnuts, try chopped pecans or even almonds instead. I test all of my recipes at Denver’s altitude of 5,280 feet, so other mountain bakers can be assured of perfect results. ![]() My boys love this cake for breakfast or for an afternoon snack, with a glass of milk for them and hot coffee for me. Just like my high altitude banana bread recipe, today’s banana bread cake stays moist for days! So you can enjoy the cake warm from the oven, or days later. This banana walnut cake comes together quickly and easily, with no mixer needed to make the cake batter. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love this bourbon banana pudding cake, banana bread coffee cake, and oatmeal with caramelized bourbon bananas and hazelnuts. If you’re a fan of banana bread, then you’ll love this banana nut bundt cake variation. The banana cake is dense and moist like banana bread, sweetened with brown sugar, studded with crunchy walnuts and spiced with cinnamon, nutmeg and cardamom.
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