Mini Banana Bundts with Sticky Maple Walnut Glaze

By Texaschef11

Ingredients

• Cake Batter:
• 2 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup pure maple syrup
• 4 very ripe bananas, mashed (about 2 cups)
• 1/2 cup raisins
• 1 cup coarsely chopped lightly toasted walnuts
• Maple Walnut Glaze:
• 1 stick butter (1/2 cup)
• 1/4 cup pure maple syrup
• 2 tablespoons heavy cream
• pinch of salt
• 6 tablespoons confectioners' sugar
• 3 tablespoons finely chopped walnuts

Preparation

Step 1

Preheat oven to 350 degrees F. Position oven racks in the upper and lower thirds of the oven. Coat two (12-mini bundt cake) pans with cooking spray.

In a medium bowl, whisk the flour, baking soda, salt, nutmeg, and cinnamon together.

In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs and beat well. Add the vanilla, milk, and maple syrup; beat until batter is silky. Lower the speed; add the bananas and beat briefly.

Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the raisins and walnuts. Divide the batter evenly among the 24 molds.

Bake for 25-30 minutes rotating pans mid-way through. Cakes should be deep golden brown, and a toothpick or cake tester inserted in the middle should come out clean. Transfer the cakes to a rack for 3-5 minutes. Then flips the pans upside down and place cakes on a cooling rack. Cool completely before glazing.

For the glaze, in a small pan over medium-low heat, melt butter and maple syrup; add heavy cream and a pinch of salt. Pour into a small metal bowl. Add confectioners' sugar, and whisk vigorously until smooth. If necessary, pour glaze through a fine mesh sieve to remove any tiny clumps of sugar. Let glaze rest for 3-5 minutes, or until slightly thickened. For easy clean-up, place a piece of parchment paper underneath the cooling rack. Drizzle glaze evenly over cakes, and sprinkle with chopped walnuts. Cool completely before serving.