Banana Bundt® Cake w/Browned Butter Glaze Recipe
I find it silly for cooks to mash the bananas before adding them to a recipe. When bananas are very ripe, they are soft and squishy, so when added to batter with a mixer, they mash all by themselves, saving time and an extra bowl to wash. It’s important to toast the walnuts before grinding them and chopping them for the garnish; toasting brings out their flavor, and you’ll definitely notice the difference. As for the glaze, it’s easily made on the stovetop; if it clumps up, make sure it is over low heat and continue whisking. Since it sets up almost immediately, you won’t want to make it ahead; however, it takes only a couple of minutes to make, so that shouldn’t be an issue. Also, make sure you brown the butter before adding the brown sugar, since browned butter has a nutty flavor and is delicious.
1 cup softened butter
1 2/3 cups granulated sugar
2 teaspoons vanilla extract
4 large very ripe bananas
1 cup sour cream
1 cup toasted ground walnuts
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar, more or less depending on how thick you want the glaze
1/3 cup toasted walnuts, chopped
- Preheat oven to 350º.
- Spray a standard Bundt pan (12 cup capacity) with Baker's Joy or other non-stick spray with flour.
- Cake Cream the butter and granulated sugar until light; beat in the eggs and vanilla extract.
- With the motor running on medium speed, add the bananas, one at a time, until they are mashed.
- Stir in the sour cream and ground walnuts.
- Measure the flour, baking soda, and salt into a fine strainer set over the banana mixture; shake through.
- With the mixer set to low, mix until smooth.
- Pour the batter into the prepared pan and bake 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake sit 10 minutes; invert onto a cooling rack and let cool thoroughly.
- Browned Butter Glaze: When the cake is cool, make the glaze. Melt the butter in a saucepan over medium heat until the butter browns; watch carefully so it doesn't burn.
- Stir in the brown sugar and let cook on low heat until the sugar has dissolved, one to two minutes.
- Whisk in the milk and vanilla.
- Whisk in the powdered sugar 1/4 cup at a time, until the mixture is smooth. It may clump up, but keep whisking and adding powdered sugar and it will smooth out.
- Immediately pour over the cooled cake and sprinkle with the walnuts; it sets up very fast.
Amount Per Serving
Calories 482 Calories from Fat 223
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%
Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 11 g
Cholesterol 71 mg
Sodium 340 mg
Total Carbohydrate 59 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g
Vitamin A 14% Vitamin C 5% Calcium 0% Iron 5%
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