High Altitude Banana Walnut Bundt Cake
An easy high altitude recipe for banana walnut bundt cake, drizzled with sweet vanilla bean icing and sprinkled with walnuts.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan 10-12 cup capacity (The "Elegant Party" bundt pan was used in today's recipe)
Ingredients
Cake
- 2 ¼ cups mashed over-ripe bananas (about 5-6 medium sized bananas)
- ¾ cup sour cream
- 9 tbsp unsalted butter, melted
- ¾ cup granulated sugar
- ⅓ cup dark brown sugar, lightly packed
- 1 tbsp vanilla extract
- 3 large eggs
- 3 cups all-purpose flour, spooned and leveled
- 1 ⅛ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¾ cup walnuts, finely chopped
Icing
- 1 ½ cups powdered sugar
- 2 ½ - 3 tbsp whole milk
- 1 tsp vanilla bean paste or vanilla extract
- ¼ cup walnuts, roughly chopped
Instructions
Cake
- Preheat the oven to 325 F. Generously spray your bundt pan with non-stick baking spray.
- In a large bowl, mash the bananas. Whisk in the sour cream, melted butter, sugars, vanilla and eggs until smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices. Add the dry ingredients to the wet, and stir with a spatula just until moistened. Fold in the chopped walnuts.
- Spread the batter into the prepared pan. Bake on the center rack for about 55-60 minutes, until the top is cracked and a cake tester or sharp knife comes out clean or with moist crumbs clinging to it.
- Cool in the pan for 20 minutes, then gently invert the pan onto a cooling rack. Lift the pan off the cake, and let the cake cool for about 1 1/2 - 2 hours before icing.
Icing
- In a bowl, whisk together the powdered sugar, milk and vanilla until smooth and thick. Spoon over the top of the cake, letting it drip down the sides.
- Decorate the cake with walnuts before the icing sets.
- Serve the cake slightly warm, or at room temperature.
Notes
- Leftovers should be cooled completely, then stored in an airtight container for up to 3 days.
- You can also make the banana walnut cake in advance, wrap it well in several layers of plastic wrap, and freeze for up to 3-6 months. After thawing the cake to room temperature, you can add the icing.
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