This buttermilk-based Bundt cake has a note of spice, a slight crunch to the surface, and a light texture inside. I prefer it without icing because it’s not excessively sweet. Very moist and a good substitute for banana bread. Although icing or powdered sugar can be added for presentation purposes, this cake is delicious on its own.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 Bundt cake |
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.
- You can use chopped toasted pecans instead of walnuts, if preferred.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 226 mg |
| Sugars | 31 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Made it! So very delicious! My only complaint is WHY can’t people just say Thank you for sharing a recipe?? Don’t knock it down by saying my family can’t eat , was too big or I added this but omitted that!! Just enjoy it.
I had a lot of bananas to use up and this recipe uses 2 cups! I didn’t have buttermilk, so I used plain yogurt, which worked perfectly: cake rose well (the buttermilk is in there as an acid to react with the baking powder and soda, so tangy yogurt did the job!). I omitted the cinnamon, since we like the banana flavor to shine. We had pecans instead of walnuts, and they were crunchy and delicious. Next time I may reduce the sugar to 1 cup instead of 1.5 cups, just personal preference, since this cake’s flavor and texture was great.
Very good. I too beat the butter with the sugar until fluffy. Then I added the eggs. Moist, tender and delicious! Thank you for sharing your recipe.
Very moist! Only steps I changed, I creamed my sugar & butter together 1st, then added eggs one at a time along with vanilla. After that I followed directions as written. I did have to bake mine about 8 min longer than stated so I suggest start checking at 45 min. And adjust accordingly. I used pecans (no walnuts on hand). And my bananas were from the freezer, not fresh (might have something to do with mine being moist?). Either way, this is WELL worth making!!!
What a lovely banana bread cake! It came out very moist, tender, a lovely touch of spice from the cinnamon and nutmeg, and a great crisp around the outside edges. Yumm!!