Banana-Walnut Bundt Cake
A moist and flavorful banana walnut bundt cake featuring ripe bananas, crunchy walnuts, and a tender crumb, perfect for brunch, tea time, or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, with a mixer at low speed, beat sugar and shortening until just blended.
- Add mashed bananas, yogurt, eggs, vanilla, salt, baking powder, and baking soda. Beat until well mixed.
- Increase speed to high and beat for 2 minutes.
- Stir in chopped walnuts.
- Pour the batter into the prepared pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Tips & Substitutions
For added moisture, consider using ripe bananas that are heavily speckled or even slightly overripe. If you don't have shortening, you can substitute it with an equal amount of unsalted butter for a richer flavor. To enhance the banana flavor, add a teaspoon of cinnamon or nutmeg. Make sure to sift the flour to avoid lumps.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a drizzle of cream cheese frosting or a dollop of whipped cream. Pair it with fresh fruit, like strawberries or blueberries, for a refreshing contrast. It also pairs beautifully with American recipes like coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover Banana-Walnut Bundt Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave slices for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Walnut Bundt Cake contains roughly 785 calories, with 6g protein, 22g carbohydrates, and 62g fat. It is a good source of vitamin C (15% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1164mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great in this recipe! Just thaw them completely and drain any excess liquid before mashing. They tend to be sweeter and more flavorful, making your cake even tastier.
What can I substitute for walnuts?
If you’re allergic to nuts or prefer a different flavor, you can substitute walnuts with pecans or omit them entirely for a nut-free version. You might also consider adding chocolate chips for a different twist.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).