• Preheat your oven to 350 degrees.  Generously butter and flour a 10 inch tube pan or bundt pan.

For the cake batter:

Combine the flour, baking soda and salt in a medium bowl, whisk or stir to combine.

• Place the butter and sugar in a large bowl. Beat with an electric mixer until well combined (about 4 minutes). Add the eggs one at time beating well after each egg is added to the bowl. Beat in the mashed bananas and vanilla .

  Add the flour and buttermilk alternately to the bowl beginning and ending with the flour. Beat each addition of flour and buttermilk into the batter until it's just incorporated. 

  Example for adding the flour and buttermilk alternately to the batter -  All together it's going to look like this  -  add 1/2 cup flour and beat until just incorporated - Add 1/2 cup buttermilk beat until just incorporated - 1/2 cup flour, beat until just incorporated - 1/2 cup buttermilk beat until just incorporated, 1/2 cup flour beat until just incorporated, 1/3 cup buttermilk beat until just incorporated, 1/2 cup flour, beat until just incorporated.  Always begin and end with the flour. Beat each addition of flour and buttermilk into the batter until it's just incorporated. After the flour and buttermilk have been added to the batter, fold in the walnuts.

  Pour the batter into prepared bundt pan and smooth the top. Bake at 45 -50 minutes. Let cool in pan on wire rack 10 minutes. Remove from the pan to a serving plate. Let cool completely.

Chocolate Glaze:

• Whisk the powdered sugar and cocoa together in a medium bowl. Slowly stir in the milk and vanilla. Whisk until smooth. Add a bit more milk to thin the glaze if needed. Spread over cake.