Banana-Nut Buttermilk Bundt® Cake
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.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Note:
You can use chopped toasted pecans instead of walnuts, if preferred.
Nutrition Facts
Per Serving:
419 calories; protein 6.8g; carbohydrates 56.1g; fat 19.8g; cholesterol 77.6mg; sodium 226.3mg.
Full Nutrition