Recipe Details
Ingredients
-
¾cupunsalted butter, at room temperature
-
3largeeggs
-
1teaspoonvanilla extract
-
1 ½cupswhite sugar
-
2 ½cupsall-purpose flour
-
2teaspoonsground cinnamon
-
1teaspoonbaking powder
-
½teaspoonbaking soda
-
½teaspoonsalt
-
¼teaspoonground nutmeg
-
¾cup1% buttermilk
-
2cupsmashed ripe bananas
-
1cupchopped toasted walnuts
Cooking Directions
-
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.
Cook’s Note:
You can use chopped toasted pecans instead of walnuts, if preferred.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories419 | |
% Daily Value * | |
Total Fat 20g |
25% |
Saturated Fat 9g |
43% |
Cholesterol 78mg |
26% |
Sodium 226mg |
10% |
Total Carbohydrate 56g |
20% |
Dietary Fiber 3g |
9% |
Total Sugars 31g |
|
Protein 7g |
14% |
Vitamin C 4mg |
4% |
Calcium 70mg |
5% |
Iron 2mg |
11% |
Potassium 253mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved