Banana Walnut Pound Cake

"Moist Banana Pound Cake is a delicious spin on a classic, combining Pound Cake and Banana Bread all in one amazingly comforting bundt recipe!"

What do you get when you cross a Banana Bread and Pound Cake?

The best way to eat a banana of course! And with sugar... And butter... And walnuts... OK you catch my drift! I’m talking, of course, about the ingredients that make up my Banana Pound Cake, or Banana Bundt Cake – whichever you prefer.

In all seriousness, homemade banana walnut pound cake is one of my favorite ways to use up those ripe bananas that have been sitting on the counter for ages. And as much as I adore banana bread, sometimes I’ve gotta switch it up, you know? And I always send these to work with Hubby!

Banana Walnut Pound Cake

Servings – 12 slices Prep Time – 15 Minutes

Cook Time - 35-50 Minutes

Ingredients:

• 1 box yellow cake mix, sifted - I use Duncan Hines

• 1/2 cup all purpose flour

• 1/2 cup light brown sugar packed into measuring cup

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 1/2 teaspoon vanilla extract

• 1 cup butter, melted

• 3 eggs

• 3 bananas, mashed about 1/2 cup

• 1/2 cup milk

• 3/4 cup chopped walnuts, optional - but makes it taste so much better!
  

Directions:

Preheat the oven to 350 degrees, grease and flour a bundt pan- or use bakers joy spray.

In the mixing bowl, combine the dry ingredients cake mix, flour, light brown sugar, cinnamon, baking powder  and salt. Whisk to blend.  

Add the eggs, melted butter, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute.

Stir in the chopped walnuts.

The batter will be runny, but the cake will be light and moist.

Pour the batter in the bundt pan and bake for 45-50 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly.

How to Store Homemade Pound Cake

The best way to store your banana pound cake is to refrigerate it in an airtight container – or tight layers of plastic wrap – for 2 or 3 days.

"It’s never lasts long where ever I bring it! 😉 You have to try this one!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Peanut Butter Fudge Brownies

"Has there ever been a better flavor combination than peanut butter and chocolate? I don’t think so, and that’s why I’ve paired these two flavors here with peanut butter frosted brownies — classic fudgy brownies topped with a silky-smooth peanut butter frosting that was shared with me by a good friend!"

Whether it’s in a Reese’s peanut butter cup or my favorite Peanut Butter Cups recipe, or my Peanut Butter Chocolate Cupcakes; peanut butter and chocolate are one of my all-time favorite flavor combinations, so I’m especially excited to share this recipe for peanut butter frosted brownies with you!

Peanut Butter Fudge Brownies

Servings – 12 Prep Time – 10 Minutes Cook Time – 30 Minutes

Ingredients:

Brownies

• 12 tablespoons unsalted butter sliced, into individual tablespoons

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup unsweetened cocoa powder

• 3/4 cup granulated sugar

• 3/4 cup brown sugar, tightly packed

• 2 large large eggs

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 1/2 cup mini chocolate chips, optional

or

You can always use your favorite boxed brownie mix, using called for ingredients and instructions.

Peanut Butter Frosting

• 3/4 cup creamy peanut butter

• 1/2 cup unsalted butter, softened to room temperature

• 1 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1 tablespoon heavy cream*

  
  

Directions:

Brownies

Preheat oven to 350F and line a 9x9 baking pan with parchment paper.

Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined.

Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs and egg yolk, one at a time, stirring very well after each addition. Stir in vanilla extract.

Sprinkle salt over batter and stir. Add flour, stir until completely combined. Fold in chocolate chips, if using.

Spread into prepared 9x9 pan. Bake on 350F for 30-35 minutes (toothpick inserted in center should be just slightly fudgy, but not wet with batter).

Allow to cool before frosting with peanut butter frosting.

Peanut Butter Frosting

Using an electric mixer, beat together the butter and peanut butter until smooth. Gradually add powdered sugar until combined.

Stir in salt and vanilla. Gradually, with mixer on low speed, add heavy cream.

Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of the bowl).

Notes

*If you don't have heavy cream on hand, you use 1 Tbsp milk instead or you can omit entirely, it will make the frosting a bit firmer

You can also use a boxed brownie mix if you don't want to make the entire recipe from scratch. There is nothing wrong with that! - That's how I started with it!

Nutrition

Calories: 418kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 177mg | Fiber: 2g | Sugar: 36g | Vitamin A: 499IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg

"Seriously Good! Best PB frosting I’ve ever had. Smooth, creamy and just the perfect amount of sweetness. This was a hit on the potluck dessert table! - Thanks Lon. "

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Vegetable Fried Rice

"Fried Rice (蛋炒饭) is a very quick Chinese stir-fry rice dish featuring fluffy rice, scrambled eggs, soy sauce, sesame oil, mixed vegetables and green onions. It's a very popular Chinese dish made with humble ingredients making it a staple in many households."

Vegetable Fried Rice

Servings – 2 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients:

• 2 cups cooked rice, day old

• 1 cup frozen mixed vegetables, (like green peas, carrots, corn, green beans and/or lima beans)

• 1 green onion finely chopped with scallion greens separated from whites

• 3 cloves garlic minced

• 2 large eggs, beaten

• 2 tablespoon vegetable oil or any neutral oil

• 2 tablespoon soy sauce

• 1/2 tablespoon sesame oil toasted

• 1/8 teaspoon black pepper
  

Directions:

Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.

Toss in mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan.

Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.

Toss in day-old rice, soy sauce, sesame oil and pepper and stir-fry until rice is colored brown.

Toss in scallion greens and remove off heat.

Serve and enjoy!

Nutrition:

Calories: 395 | Carbohydrates: 63g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1380mg | Potassium: 535mg | Fiber: 6g | Sugar: 2g | Vitamin C: 53mg | Calcium: 102mg | Iron: 3mg

"This simple veggie fried rice was delicious and so flavorful. It comes together quickly and easily!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.