Description
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12