Banana Walnut Crunch Bundt Cake Recipes

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BANANA-CINNAMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
• Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.

BANANA NUT COFFEE CAKE RECIPE

Steps:

• Preheat oven to 350 and spray a square baking pan with nonstick cooking spray and set aside.
• In a small bowl, add 2 cups flour, baking powder and salt. Mix well and set aside.
• In a mixing bowl, add 1/2 stick (1/4 cup) butter and 3/4 cup sugar. Beat for 3 minutes.
• Add egg and vanilla and beat well.
• Fold in mashed bananas.
• Add flour mixture and milk and beat just until combined.
• Pour batter into prepared pan and spread evenly.
• In a small bowl, add remaining 1/2 stick (1/4 cup butter), 1/3 cup flour, 1/2 cup sugar, cinnamon and walnuts.
• Use a pastry blender to blend all ingredients together until you have small pea-sized chunks. Spread mixture on top of batter in pan.
• Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

BANANA WALNUT CRUNCH BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit. Spray bundt cake pan with cooking spray. You could probably use a regular cake pan if you wanted but I've never tried.
• 2. In a small bowl, combine 1 cup of the chopped walnuts, the brown sugar, and the melted butter together and stir well. Pour walnut mixture into the bottom of the pan and spread evenly.
• 3. In a larger bowl, combine cake mix, remaining walnuts, and cinnamon. Add eggs, mashed bananas, water, and oil. Mix 2 minutes or until well blended and pour into pan on top of nut mixture.
• 4. Bake for about an hour. Depending on the size of the bananas, cooking time varies a little. Remove from the pan when a cake tester (or butter knife) comes out clean. Immediately flip pan onto a cooling rack or cookie sheet and scoop out what of the nut mixture didn't come out. Nut mixture is extremely hot so be careful and put it on top of cake. Let cool, slice, and enjoy!

BANANA-NUT BUTTERMILK BUNDT® CAKE

Steps:

• 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.

BANANA-NUT BUNDT CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.