Banana Nut Bundt Cake

4.59 from 41 ratings

One bowl is all you need to pull this delicious, moist banana nut cake together.

Prep Time15

Cook Time50

Additional Time10

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: baking soda, banana nut bundt cake, banana nut cake, bananas, eggs, flour, sugar, walnuts

Servings: servings

Author: Beth

Preheat the oven to 350º F and lightly spray a bundt pan (I love this silicone one!) with non-stick cooking spray.
In a medium-large mixing bowl, mash the bananas well.
5 mashed bananas
Add in the vegetable oil and sugar, stir with a spatula.
1/2 cup (118ml) vegetable oil, 3/4 cup (149g) granulated sugar
Add in the eggs and vanilla, mix.
2 large eggs, 2 tsp vanilla extract
Gradually add in the flour and baking soda, mixing until some streaks remain, don’t over mix at this stage.
2 1/4 cups (270g) all purpose flour, 1 1/2 tsp baking soda
Add in the chopped walnuts and then mix everything until the flour is just incorporated.
3/4 cup (85g) Diamond of California Walnuts
Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. Note: I find it helpful to place my bundt pan on a baking sheet, that way it’s easier to transport when done baking.
Allow the bundt to cool to room temperature before turning the cake onto a plate. Make sure the bundt cools completely before adding the glaze.

In a small-medium mixing bowl, combine the powdered sugar, TWO tablespoons of milk and the vanilla bean paste or extract.
3 cups (339g) powdered sugar, 2-4 Tbsp milk, 1 Tbsp vanilla bean paste or vanilla extract
Gently mix the glaze together using a spatula. The glaze may be thick as this point, add milk a teaspoon at a time until the glaze runs off the back of a spoon. Be careful to not add too much milk, otherwise the glaze will be runny.
Spoon or drizzle the glaze on the bundt cake. Allow the glaze to set (on the counter or in the fridge) before slicing and serving.
Store any leftover bundt in an airtight container.