Banana Spice Cake with Cinnamon Cream Glaze and Candied Walnuts

I always have one or two bananas in the bunch that don't get eaten in time before they turn brown. But I don't waste them, it gives me a good excuse to use them for baking. These bananas make the best banana flavored desserts. They just give an unbelievable sweet flavor to the recipe. So next time you have extra bananas you don't know what to do with, don't throw them away. Give this recipe a try!

Ingredients

Cake

3/4c. butter, room temperature

1 1/3 c. brown sugar

3 over ripe bananas

2c. flour

1 1/2 t. apple pie spice

3 eggs

1 T. vanilla extract

2 t. baking soda

1/4t. salt

1 1/2c. buttermilk

Cinnamon Cream Glaze

1 1/2c. powdered sugar

1/4c. whole milk

1/4t. cinnamon

1/8t. rum extract

1/4t. vanilla extract

Candied Walnuts

1t. canola oil

1t. honey

2T. sugar

1/2t. vanilla

1/8t. salt

3/4c. walnuts, roughly chopped

Directions:

for the cake

Preheat oven to 325˚F. Spray cake pan with non-stick cooking spray. In a small bowl, mash 3 over ripe bananas and set aside. In a large mixing bowl, add butter and brown sugar mix together with electric mixer until light and fluffy. Add eggs on at a time, mixing well after each addition. Add in mashed bananas and vanilla extract. Sift flour, pie spice, baking soda and salt in separate bowl. Alternately add flour mixture and buttermilk to batter, about 1/3 at a time mixing well after each addition. Mix until all ingredients all well combined. Pour into prepared cake pan. Bake for 45 minutes or until done in the center. Let cool slightly before icing.

for the glaze:

In a small bowl combine powdered sugar, cinnamon, and both extracts. Mix well. Gradually add milk, until a thick pouring consistency is reached. Pour glaze onto cooled cake.

for the glazed walnuts:

In a small skillet over medium low heat combine oil, sugar, honey, vanilla and salt. Cook until mixture starts to bubble, add chopped nuts. Stirring constantly, cook until walnuts become caramelized. Remove from heat. Once cooled, sprinkle on to cake. 

This cake is best if eaten warm, fresh from the oven. It would be even more amazing with a scoop of butter pecan or vanilla ice cream.