Banana nut brunch bundt, trying saying that three times fast!
The great news about this cake is that it’s practically dessert but the bananas make it totally ok for brunch, which means you’re a winner!
The cake is dense, flavorful and moist. It’s so yummy with some scrambled eggs, some fruit salad, and it’s pretty easy! You could definitely make it the night before and take it to brunch, super fancy style!
Love brunch, wish I could have it ever Sunday
Banana Nut Bundt
adapted from Taste of Home
1/3 cup butter
1 1/4 cups sugar
2 large mashed bananas
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
Preheat oven to 350. Grease a bundt pan, extra well! I always freak out about it, so I use a lot of spray.
In a large bowl add the butter and sugar. Cream with a mixer together until lighter in color and slightly fluffy. Mix in the mashed bananas.
Add the eggs and vanilla to the butter mixture and mix well.
In a medium bowl mix together the flour, baking powder, baking soda and salt
Add 1/3 of the flour to the butter mixture and mix until incorporated. Add 1/2 of the sour cream. Add another 1/3 of the flour, then the last half of the sour cream and finally, the last 1/3 of the flour.
Scrape the sides of the bowl and then mix in the chopped walnuts.
Pour the batter into the greased pan.
Bake for 45-50 minutes or until a toothpick comes out clean.
Remove the cake from the oven and turn upside down on a cooling rack. Allow to cool for 10 minutes.
When the cake is removed from the pan dust with powdered sugar and sprinkle some more chopped nuts on top.
Enjoy, my loves!