High Altitude Banana Walnut Bundt Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

2 1/4 cups mashed over-ripe bananas (about 5-6 medium sized bananas)

3/4 cup sour cream

9 tbsp unsalted butter, (melted)

3/4 cup granulated sugar

1/3 cup dark brown sugar, (lightly packed)

1 tbsp vanilla extract

3 large eggs

3 cups all-purpose flour, (spooned and leveled)

1 1/8 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp coarse Kosher salt (if using table salt, use half the amount)

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cardamom

3/4 cup walnuts, (finely chopped)

1 1/2 cups powdered sugar

2 1/2 - 3 tbsp whole milk

1 tsp vanilla bean paste or vanilla extract

1/4 cup walnuts, (roughly chopped)

Directions

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.