A moist and flavorful banana walnut cake baked in a Bundt pan, perfect for any occasion.
Preheat your oven to 300°F (150°C).
Preheating ensures the oven is at the right temperature for even baking.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming the butter and sugar properly helps incorporate air, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually prevents the batter from curdling.
Mash the bananas and mix them into the batter.
Use a fork or potato masher to mash the bananas for a smooth consistency.
Sift together the flour and baking soda, then gradually add to the wet mixture, alternating with buttermilk.
Alternating dry and wet ingredients ensures a smooth batter without overmixing.
Fold in the chopped walnuts gently.
Folding prevents the nuts from sinking to the bottom of the batter.
Pour the batter into a greased and floured Bundt pan.
Greasing and flouring the pan thoroughly prevents sticking.
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cake cool in the pan on a wire rack for about 15 minutes.
Cooling slightly in the pan helps the cake set and makes it easier to remove.
Loosen the edges with a knife and invert the cake onto a wire rack to cool completely.
Run the knife gently around the edges to avoid damaging the cake.
Dust with powdered sugar before serving.
Use a fine sieve for an even dusting of powdered sugar.
Continue in our app for the best experience
