Brush butter and flour mixture over the inside of 3 gugelhupf forms, 1 quart (960 ml) in

capacity, or other molds with the same capacity, or coat the forms with pan spray.

Melt the butter and add the sugar. Mix for a few minutes. Stir in the eggs, vanilla, and

pureed bananas.

Combine the flour, salt, baking soda, and walnuts. Stir into the butter mixture.

Spoon the batter into the prepared forms. If you are using small forms, fill them only

three-quarters full.

Bake at 350°F (175°C) for about 45 minutes or until baked through. You may need to use a

second pan underneath to ensure that the cakes do not get too dark on the bottom while baking.

Unmold the cakes as soon as possible and let cool on a cake rack (they will get wet if left

to cool in the pans).