Best 5 Banana Nut Bundt Cake Recipes

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Indulge in the delectable goodness of our moist and flavorful Banana Nut Bundt Cake, a classic treat that delights the senses with every bite. This beloved recipe, passed down through generations, combines the sweet, ripe bananas, crunchy walnuts, and a hint of warm spices to create a symphony of flavors and textures that will tantalize your taste buds. With its tender crumb and golden-brown crust, this cake is a centerpiece for any occasion, whether it's a family gathering, a festive celebration, or simply a cozy afternoon tea. Along with the classic Banana Nut Bundt Cake recipe, we also offer tantalizing variations to suit every taste preference. Discover the richness of our Chocolate Chip Banana Bundt Cake, where semi-sweet chocolate chips add an extra layer of indulgence. For a tropical twist, embark on a culinary journey with our Pineapple Banana Bundt Cake, where chunks of juicy pineapple bring a burst of sunshine to every bite. If you're a fan of nutty goodness, our Banana Nut Bundt Cake with Cream Cheese Glaze is a must-try. The luscious cream cheese glaze adds a decadent touch that complements the cake's moist texture perfectly. Whichever recipe you choose, prepare to be captivated by the irresistible aroma and delectable flavors of our Banana Nut Bundt Cake.

Let's cook with our recipes!

BANANA-NUT BUNDT CAKE



Banana-Nut Bundt Cake image

June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 11

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (about 3 medium)
1 can (8 ounces) crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped nuts

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.

Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA-NUT BUTTERMILK BUNDT® CAKE



Banana-Nut Buttermilk Bundt® Cake image

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.

Provided by Kathy Puskar

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g

CHOCOLATE CHIP BANANA NUT BUNDT CAKE



Chocolate Chip Banana Nut Bundt Cake image

I am a sucker for anything with bananas, nuts and chocolate: cakes, breads, ice creams..., making this recipe one of my favorites. It's important to use VERY ripe bananas to get the very best flavor!

Provided by Traci Coleman

Categories     Cakes

Time 1h5m

Number Of Ingredients 13

CAKE BATTER
1/2 c shortening
1 1/2 c sugar
1 1/2 c (or approximately 3) very ripe bananas, smashed
2 large eggs
1/2 c sour cream
1 Tbsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp salt
3/4 c chopped pecans (or nuts of your preference)
3/4 c mini chocolate chips
powdered sugar for dusting

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In large bowl, cream shortening and sugar. Add bananas, eggs, sour cream and vanilla. Mix well.
  • 3. In small bowl combine flour, baking soda and salt. Add to banana mixture and combine well. Fold in nuts and mini chocolate chips.
  • 4. Spray bundt pan with non-stick spray. Pour cake batter into pan and bake on middle rack for 45-50 minutes, until wooden pick inserted in middle comes out clean.
  • 5. Cool in pan on wire rack for 10 minutes. Run sharp knife along edges of cake; invert onto pan and cool completely.
  • 6. Once cooled, glaze or dust with powdered sugar.

BANANA NUT BUNDT CAKE



Banana Nut Bundt Cake image

I have not tried this cake. I'm posting this for safe keeping. I found this in Taste Of Home Quick Cooking 2005. This eye appealing cake has a temptingly tropical twist in every slice, thanks to the chopped bananas, pineapple bits and coconut.

Provided by internetnut

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (3 medium)
8 ounces crushed pineapple, undrained
1 1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts

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-inch fluted tube pan.
  • Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.

BANANA NUT BUNDT CAKE



Banana Nut Bundt Cake image

This is goona be a hit with the banana and cake lovers!

Provided by Latanya Loyd

Categories     Cakes

Time 1h25m

Number Of Ingredients 12

3 c all purpose flour
2 1/2 c powdered sugar, divided
3/4 c coarse ground cashews, divided
2 tsp baking powder
1 c canola oil
3 eggs
1/2 c plus 3 tsp buttermilk, divided
2 medium ripe bananas, mashed (3/4 cups)
1 medium ripe, firm banana, sliced
2 tsp grated fresh ginger
1/3 c apricot jam or preserves
2 Tbsp water

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Stir together flour, 2 cups powdered sugar, 1/2 cup cashews and baking powder in large bowl. Add oil, eggs, 1/2 cup buttermilk, 2 mashed bananas and ginger. Beat with an electric mixer on low to medium speed about 1 minute until well combined. Pour batter into the 10-inch bundt pan, sprayed with nonstick cooking spray.
  • 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
  • 4. Meanwhile, bring apricot jam and water to a simmer, in small saucepan. Cook, stirring occasionally 4 to 5 minutes; remove from heat.
  • 5. Remove cake from pan, inverting onto serving plate. Spoon or brush apricot mixture evenly over the top and sides of cake. Cool completely.
  • 6. Stir remaining 1/2 cup powdered sugar with remaining 2 to 3 teaspoons buttermilk in small bowl until smooth; drizzle over cake. Sprinkle with remaining 1/4 cup cashews. Before serving, top cake with banana slices.

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cake will be.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the ingredients are combined.
  • Use a bundt pan with a nonstick coating. This will help to prevent the cake from sticking to the pan.
  • Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Banana nut bundt cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. It is easy to make and can be customized to your liking. With its moist texture, sweet banana flavor, and crunchy walnuts, this cake is sure to be a hit with everyone who tries it.

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