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A super moist cake, loaded with fresh banana flavor and a crunchy, caramelized top.
Preheat the oven to 350ºF, and butter and flour a 12-cup bundt pan.
Pour the melted butter into the bottom of the bundt pan, sprinkle on 1/2 cup of the sugar, layer on the sliced banana and top with the chopped nuts.
In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the remaining sugar, room temperature butter, eggs, buttermilk and vanilla. Mix in the mashed bananas. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
Pour the batter over the walnuts in the bundt pan and bake in the pre-heated 350º oven for 45 minutes or until a toothpick comes out clean. Cool thoroughly in the pan (allow a couple of hours) before turning the cake out onto a plate or stand. Dust with powdered sugar, if desired.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!