Banana Nut Bundt Cake
A sweet and delicious cake flavored with bananas and ginger.
Ingredients
3 cups all-purpose flour
2-½ cups powdered sugar divided
¾ cup coarse-ground cashews divided
2 tsp baking powder
1 cup canola oil
3 eggs
1 cup DOLE Chef-Ready Cuts Sliced Bananas slightly thawed mashed
½ cup plus 2 to 3 teaspoons, buttermilk divided
2 tsp grated fresh ginger
⅓ cup apricot jam or preserves
2 Tbsp water
Directions
- Preheat oven to 350°F.
- Stir together flour, 2 cups powdered sugar, 1/2 cup cashews and baking powder in large bowl. Add oil, eggs, 1/2 cup buttermilk, mashed bananas and ginger. Beat with an electric mixer on low to medium speed about 1 minute until well combined. Pour batter into the 10-inch bundt pan, sprayed with cooking spray.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
- Meanwhile, bring apricot jam and water to a simmer, in small saucepan. Cook, stirring occasionally 4 to 5 minutes; remove from heat.
- Remove cake from pan, inverting onto serving plate. Spoon or brush apricot mixture evenly over the top and sides of cake. Cool completely.
- Stir remaining 1/2 cup powdered sugar with remaining 2 to 3 teaspoons buttermilk in small bowl until smooth; drizzle over cake. Sprinkle with remaining 1/4 cup cashews. Top with additional partially thawed banana slices before serving.