Banana-Nut Buttermilk Bundt Cake

Name: Banana-Nut Buttermilk Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 0.75 cup unsalted butter, at room temperature; 3 large eggs; 1 teaspoon vanilla extract; 1.5 cups white sugar; 2.5 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 0.75 cup 1% buttermilk; 2 cups mashed ripe bananas; 1 cup chopped toasted walnuts

5.0

(4)

4 Reviews

3 Photos

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.

Recipe by Kathy Puskar

Updated on March 9, 2023

slice of buttermilk bundt cake with bananas and nuts on plate with rest of cake behind

3

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

12

Yield:

1 Bundt cake

Jump to Nutrition Facts

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

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.

Cook's Note:

You can use chopped toasted pecans instead of walnuts, if preferred.

Nutrition Facts (per serving)

419	Calories
20g	Fat
56g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 419
% Daily Value *
Total Fat 20g	25%
Saturated Fat 9g	43%
Cholesterol 78mg	26%
Sodium 226mg	10%
Total Carbohydrate 56g	20%
Dietary Fiber 3g	9%
Total Sugars 31g
Protein 7g
Vitamin C 4mg	18%
Calcium 70mg	5%
Iron 2mg	11%
Potassium 253mg	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.