Bananas are the bane of my existence. I buy them and before we can eat them, they turn brown, and not always when I’m in the mood to bake something. That’s why it’s a good idea to have several good easy recipes to use up those bananas. Bundt® cakes are always attractive, and this Banana Bundt® Cake with Browned Butter Glaze is also moist and delicious. It is good enough, in fact, that you may just find yourself putting four bananas out of site so no one eats them and they can be used for this cake.

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.

16 Servings

Cake:
1 cup softened butter
1 2/3 cups granulated sugar
2 eggs
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

Glaze:
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

1. Preheat oven to 350º.
2. Spray a standard Bundt pan (12 cup capacity) with Baker's Joy or other non-stick spray with flour.
3. Cake Cream the butter and granulated sugar until light; beat in the eggs and vanilla extract.
4. With the motor running on medium speed, add the bananas, one at a time, until they are mashed.
5. Stir in the sour cream and ground walnuts.
6. Measure the flour, baking soda, and salt into a fine strainer set over the banana mixture; shake through.
7. With the mixer set to low, mix until smooth.
8. Pour the batter into the prepared pan and bake 55-65 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake sit 10 minutes; invert onto a cooling rack and let cool thoroughly.
10. 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.
11. Stir in the brown sugar and let cook on low heat until the sugar has dissolved, one to two minutes.
12. Whisk in the milk and vanilla.
13. 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.
14. 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%