Banana Nut Bundt Cake

Latanya Hampton


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

★★★★★ 2 votes
30 Min
55 Min


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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

How to Make Banana Nut Bundt Cake


  • 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.

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About Banana Nut Bundt Cake

Course/Dish: Cakes

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