Start by preheating your oven to 350 degrees Fahrenheit. In a large bowl mash the bananas, then add in the eggs, vegetable oil, brown sugar, and vanilla extract. Whisk until everything is combined.
Next, in a medium bowl combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Then add the dry ingredients to the wet ingredients, stirring until everything is well combined. Don’t overmix, just combine until there aren’t any streaks of flour. Lastly, stir in the buttermilk and chopped walnuts.
Pour the banana bread batter into a 12-cup bundt cake pan. Bake in a 350-degree oven for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow the banana bread bundt cake to cool for 30 minutes, then run a knife around the edges to loosen the cake from the bundt cake pan.
Place a plate larger than the bundt pan on top then flip the cake over, remove the bundt pan then allow the cake to finish cooling for another 30 minutes - 1 hour or until it’s completely cooled.
How to make brown sugar frosting
While the cake is cooling make the brown sugar frosting. Into the bowl of a stand mixer fitted with a paddle attachment, add your room-temperature butter. Mix on low speed until creamy then add in the softened cream cheese until combined.
Now add the brown sugar, salt, and vanilla extract or bean paste. Mix until combined then add in sifted powdered sugar. Mix until everything is combined and light and fluffy, 1 - 2 minutes.
Now you can frost your cake, but if the frosting is too soft then place it in the refrigerator for 10 - 20 minutes so it can firm up a bit.
How to frost and decorate a bundt cake with piping bag
You can spread the frosting on the cake with a cake knife or silicone spatula, if you like, or use a frosting bag. I use 2 frosting bags because it’s easier for me to frost the cake.
Grab 1 disposable piping bag. Place the round tip inside the bag, and mark with your scissors halfway up the frosting tip. Remove the frosting tip then cut the pipping bag at an angle where you marked it. Place the tip bag back into the bag, then grab the 2nd pipping bag, and cut off the end large enough for the round tip to fit through but not big enough for it to fall out. Place the bag with the round tip inside the second one.
Fold back the top of the frosting bag, then hold the bag in your hand. Fill the frosting bag halfway with the frosting. Roll the bag back up squeeze out the air then twist the top of the bag.
Start piping the frosting onto the top of the cake squeezing the bag as needed. Once finished, you can use a cake knife to spread out the frosting the way you like then top the cake with chopped walnuts.
Slice the cake, serve, and enjoy!
Notes
Wrap the whole cake in layers of plastic wrap, or slice the cake into individual slices and then wrap it in plastic wrap or store it in an airtight container. Before wrapping it in plastic wrap, place the cake in a refrigerator to allow the frosting the harden.Banana cake can last for up to 1 week tightly wrapped or inside of an air-tight container in the refrigerator. Freeze the individual slices of the cake for several months. When ready to enjoy, simply allow the slices to thaw on the counter.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.