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This Bundt cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.
Ingredients
- ¾ cup unsalted butter, at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups white sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup 1% buttermilk
- 2 cups mashed ripe bananas
- 1 cup chopped toasted walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
Step 2
Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
Step 3
Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.
Cook’s Note:
You can use chopped toasted pecans instead of walnuts, if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 419 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat9g | 43% |
| Cholesterol78mg | 26% |
| Sodium226mg | 10% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber3g | 9% |
| Total Sugars31g | |
| Protein7g | |
| Vitamin C4mg | 18% |
| Calcium70mg | 5% |
| Iron2mg | 11% |
| Potassium253mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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