Banana Black Walnut Cake

Banana Black Walnut  cut w_hand B
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings


2cups all-purpose flour
1 1/4teaspoons baking soda
1teaspoon coarse salt
1cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 ripe banana, mashed
1teaspoon vanilla extract
1 1/3cups buttermilk
2/3cup finely chopped black walnuts
1 1/2cups powdered sugar
8tablespoons unsweetened cocoa powder
3tablespoons milk or water
2teaspoons vanilla extract


  1. Preheat oven to 350F. Generously butter and flour a 10-inch tube pan or Bundt pan.
  2. To prepare cake, combine flour, baking soda and salt in a medium bowl.
  3. Combine butter and sugar; beat with an electric mixer about 4 minutes. Add eggs one at a time, beating well after each addition. Beat in banana and vanilla. Add flour mixture and buttermilk alternately, beginning and ending with flour mixture and mixing until just combined. Fold in walnuts.
  4. Pour batter into prepared pan and smooth top. Bake 45 to 50 minutes. Let cool in pan on wire rack 10 minutes. Remove from pan. Let cool completely.
  5. To prepare glaze, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla. Whisk until smooth. Add a bit more milk to thin glaze, if needed. Spread over cake. Serves 12.

Nutritional Info *per serving

  • Calories 350
  • Fat 21g
  • Cholesterol 75mg
  • Sodium 470mg
  • Carbohydrate 37g
  • Fiber 2g
  • Protein 6g