Description
A moist and delicious banana walnut cake topped with a rich glaze.
Ingredients
Scale
- 1 1/2 cups butter room temperature
- 2 1/2 cups light brown sugar
- 3 cups all purpose flour
- 1 cup chopped walnuts
- 4 large eggs
- 2 tsp vanilla extract
- 4 medium ripe bananas (mashed (1 3/4 cups))
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for about 2 minutes, until fluffy and smooth.
- Add the eggs, one at a time, then stir in vanilla, mashed bananas, a pinch of salt, baking powder, and baking soda, mixing just until everything is combined.
- Don’t forget to scrape down the sides of the bowl so nothing gets left behind.
- Turn your mixer to low and gently fold in the flour until just incorporated.
- Finally, stir in the walnuts so they’re evenly scattered throughout the batter.
- Generously coat a 10-cup bundt pan with baking spray and pour in the batter, smoothing the top lightly.
- Bake for 70 minutes, until the cake is set and a toothpick inserted in the center comes out clean. If it starts browning too quickly, loosely tent it with foil to prevent over-browning.
- Once baked, let the cake cool in the pan for about 20 minutes.
- Run a butter knife carefully around the edges, then invert the cake onto a platter or wire rack to cool completely.
- While the cake cools, make the glaze. In a small saucepan, combine butter, sugar, salt, vanilla, and heavy cream over medium heat.
- Stir constantly as the mixture melts, then bring it to a gentle boil and let it simmer for 2 minutes.
- Allow the glaze to cool for about 5 minutes before pouring it over the cake.
- As the glaze drips down the sides, use a spoon to drizzle any extra back on top so the cake is fully coated and glistening.
- You can also pour the glaze over the cake while it’s still in the pan if you prefer a little trick for easier cleanup.
Notes
- This cake pairs well with coffee or tea.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg