Banana Nut Bundt Cake

Latanya Hampton


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

★★★★★ 2 votes
30 Min
55 Min


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
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


1Preheat oven to 350°F.
2Stir 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.
3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
4Meanwhile, bring apricot jam and water to a simmer, in small saucepan. Cook, stirring occasionally 4 to 5 minutes; remove from heat.
5Remove cake from pan, inverting onto serving plate. Spoon or brush apricot mixture evenly over the top and sides of cake. Cool completely.
6Stir 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.

About this Recipe

Course/Dish: Cakes