banana and nutmeg malted milk bundt

by Leah Halmagyi

Ingredients

  • 350g unsalted butter, softened
  • 2 cups caster sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 2 tsp ground nutmeg
  • 3 ripe bananas, mashed
  • 1 cup sour cream
  • 500g self-raising flour
  • ½ cup malted milk powder
  • ½ cup dark brown sugar
  • 2 Tbsp milk
  • 1 cup icing sugar
  • ½ cup walnuts, toasted and chopped

Instructions

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 12

1 Preheat oven to 180°C. Combine 250g butter with the caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs, 2 tsp vanilla and nutmeg.
2 Fold in the banana mash, sour cream, flour and malted milk powder until smooth, then spoon into a buttered and floured 10-cup Bundt tin. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert onto a wire rack.
3 Place the remaining butter, brown sugar and milk in a small saucepan and bring to a simmer. Whisk in the icing sugar and remaining vanilla. Drizzle over the cake, then scatter with walnuts.

You may also like