Step 1

Pre-heat oven to 325°F.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes on medium speed. Add in the eggs, one at a time, vanilla, bananas, salt, baking powder, and baking soda, mixing until combined, scraping the sides of the bow as necessary.

Step 3

Turn the mixer to low and add in the flour until just incorporated. Stir in the walnuts until evenly combined.

Step 4

Coat a 10- cup bundt pan liberally with baking spray and pour the batter into the prepared pan.

Step 5

Bake for 70 – 80 minutes until the cake is set and a toothpick inserted into the center comes out clean. If you notice the cake browning too much before it is done, tent it loosely with foil.

Step 6

Allow the cake to cool in the pan for 20 minutes. Loosen the sides of the cake with a butter knife, and then invert the cake pan onto a platter or wire rack to cool.

Step 7

In a small saucepan melt the butter, sugar, salt, vanilla, and heavy cream over medium heat. Stirring constantly bring the mixture to a boil and simmer for 2 minutes. Cool the glaze for 5 minutes before pouring over the cake.

Step 8

As the icing drips down the sides of the cake, I like to spoon the excess back on top to completely coat the cake. Alternately, you can pour the glaze over the cake while still in the pan. See notes for the method.