Super Moist Banana Bundt Cake with Walnuts

The best way to use over ripe bananas

You hate over ripe bananas? Me too! When the banana is just starting to get some black dots that´s still fine, I can take it, that can still be eaten. But what when it is all black with no yellow visible at all..That is some perfect cake material! :) Previously I must admit, I have thrown those away and I felt really bad every single time I did that. That is why now, I always make one of my banana recipes, like these super soft Baked Banana Donuts or my Banana Bread or to keep it healthy, my Healthy Banana Bread.

Now you are thinking, why then this banana bundt cake if you got so many great recipes already? Well, a girl can´t have enough bundt pans and a new bundt pan means a new cake recipe! Yay! :) I ordered a new beautiful Navy Blue Nordic Ware Bundt Pan, because I have one and it is absolutely amazing! The other one I have is the Stained Glass Bundt Pan and it has a very fine detailed pattern. What surprises me every single time, is how the cakes I make, using different recipes, come out perfectly with this pan. The instructions say to use butter and flour to coat the pan before use, but I have always used just butter and it still comes out perfect. That is why I am an absolute fan and will be growing my collection further in the future :)

I love walnuts in cakes and so I went and used some walnuts in this recipe. But if you are not a fan, then you can swap them for pecan nuts or hazelnuts. Also if you are allergic to nuts or you just don´t like them, then you can just leave them out. 

My favorite part about this cake is how super moist and soft it is. It is a coffee cake, but it is not that dry kind of coffee cake that you wish had some cream or something on top to make it just a little softer. It is the kind of soft that literally melts in your mouth. Also it is so yummy on its own and full of flavor that it doesn´t need any icing or any topping. I did consider making a caramel glaze for it or sprinkle over some icing sugar, but I decided to give it a chance on its own and I am glad I did :)

Before I go, one little tip for those over ripe bananas. In our house the bananas get over ripe too fast sometimes and we just can´t eat all that banana cake, being just the two of us. So what I do is I peel the bananas and I freeze them in freezer bags until I need to use them. They defrost great and can be used for cakes. You just need to drain the excess water once defrosted and then mash the banana as you would normally do.

Happy Baking darlings!

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Step by Step Video

RECIPE

Super Moist Banana Bundt Cake

The best way to use over ripe bananas

​INGREDIENTS

  • 100g soft butter

  • 150g sugar

  • 2 eggs 

  • 210g flour

  • 1tsp baking powder

  • 1tsp baking soda

  • 1-2tsp ground cinnamon

  • 150g smetana / sour cream / natural yogurt (~20% fat)

  • 350g banana (about 4 medium bananas)

  • 100g walnuts (optional)

DIRECTIONS

  1. Beat the softened butter and sugar in a standing mixer or with a hand mixer for about 5-10 minutes until soft and pale.

  2. Add one egg at a time beating for at least one minute between each addition.

  3. Combine all dry ingredients except the walnuts and add about one third to the butter and eggs, beating for a little just until combined. Then add about one third of the smetana and beat again shortly. Continue adding the dry ingredients and the smetana in batches as instructed above until you have used them up. Beat until you have a soft and creamy batter. (See video)

  4. Mash the bananas with a fork and add to the batter. Beat again shortly just until combined.

  5. Crush the walnuts in a mixer or with a mortar and pestle just so that you have coarse pieces. You don´t want to crush them too fine, but rather so that there will be something to bite into in the cake.

  6. Add the crushed walnuts to the batter and fold in with a spatula until well incorporated.

  7. Butter a 1,5 litre (6 cup) bundt cake pan and transfer the batter into it. You can also flour the pan after buttering it to make sure the cake comes out of the pan easily.

  8. Bake the cake in 175°C at the bottom half of the oven for 45 to 50 minutes. Check with a wooden skewer before removing from the oven. If the wooden skewer comes out clean, the cake is ready. If you notice that at some point the cake starts to brown too much from the top, cover it with some parchment paper or aluminium foil to prevent the top from burning.

  9. Remove from the oven and allow to cool for 15-20 minutes before removing the cake from the pan. Then remove from the pan and allow to cool completely on the cooling rack.


TIP. If you are unable to remove the cake from the bundt pan, allow it to cool for a bit longer and try again. Also it can help if you loosen the sides and the middle a little with a help of a rubber spatula. I have noticed that more often allowing the cake to cool for longer helps to remove it from the pan. You can store this cake at room temperature for a couple of days, but if you would like to store it for longer, I suggest storing it in the fridge.

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