Instructions
Step 1: Preheat the oven to 350°F and generously grease a bundt pan with butter.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the mashed bananas, vanilla extract, and sour cream until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 7: Fold in the chopped walnuts and dates or raisins.
Step 8: Pour the batter evenly into the prepared bundt pan.
Step 9: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
Step 11: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and caramel sauce if using.
Step 12: Drizzle the glaze over the cooled cake before slicing and serving.
Storage and Reheating Tips
Store Banana Nut Bundt Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Warm slices briefly in the microwave for a freshly baked texture.
Freeze individual slices or the whole cake tightly wrapped for up to 2 months.
Allow frozen cake to thaw at room temperature before serving.
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