Banana Nut Bundt Cake
Moist, rich, and packed with the comforting flavors of ripe bananas and crunchy nuts, this Banana Nut Bundt Cake is the ultimate dessert for any occasion. Made with simple, pantry-friendly ingredients like mashed bananas, sour cream, and a generous handful of chopped walnuts or pecans, this recipe delivers a perfectly tender crumb and a natural sweetness you’ll love. A beautiful bundt pan gives it an elegant shape, and a dusting of powdered sugar adds a touch of sophistication. Whether you're hosting a family gathering, celebrating a special day, or simply craving a homemade treat, this cake is as easy to make as it is to enjoy. Ready in just 20 minutes of prep time, this versatile cake is perfect for dessert, brunch, or even an indulgent snack. Keywords: banana nut bundt cake, moist banana cake, easy banana dessert, nutty bundt cake recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed
- 1 cup sour cream
- 1 cup chopped walnuts or pecans
- 0.25 cup powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a bundt pan to prevent sticking.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in the chopped nuts using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
If desired, sift powdered sugar over the top of the cooled cake before serving for a decorative touch.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 34.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
