Banana Bonanza: The Bundt That’ll Make You Go Bananas in the Best Way Possible

When you’ve got a bunch of overripe bananas sitting on the counter, it’s time to get creative, and this Banana Bread Bundt Cake is the perfect solution. Rich, moist, and full of comforting flavors, it takes the humble banana bread to the next level.

A light touch of cinnamon and vanilla brings warmth to the cake, while the bundt pan transforms it into a visually stunning dessert that’s perfect for any occasion. Whether you’re serving it at a cozy family dinner or as a show-stopping treat at brunch, this cake never disappoints.

One of the best parts of this recipe is the drizzle of sweet glaze that melts into the cake, adding just the right amount of sweetness without overpowering the banana flavor. Pair a slice of this with a scoop of chocolatey Nutella Ice cream, and you’ve got yourself a match made in dessert heaven.

This Banana Bread Bundt Cake is one of those recipes that feels like a warm hug—simple, satisfying, and always a crowd-pleaser.

Why I Love This Recipe?

  • Easy to Make: It’s a no-fuss recipe that comes together with pantry staples, perfect for any baking level.
  • Great for Leftover Bananas: Finally, it’s a delicious way to use up those bananas that are past their prime!
  • A Beautiful Presentation: The bundt shape gives it a sophisticated look, perfect for sharing with guests.
  • Perfect with a Twist: Serve it with a scoop of lavender ice cream for an extra touch of elegance.
Top-down view of the baked banana nut Bundt cake being flipped onto a wire rack after cooling. The cake is golden brown, with a domed top, and is being dusted with powdered sugar for an optional finishing touch, ready to be served

Banana Bread Bundt Cake

Banana bread Bundt cake is a moist, flavorful treat with a rich banana flavor and a hint of warm spices. Baked in a Bundt pan, it features a tender crumb and is perfect for a sweet breakfast or dessert.
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 people
Calories 420 kcal

Equipment

  • Bosch Universal Mixer
  • Bundt pan
  • Mixing bowls

Ingredients
  

  • ½ cup chopped nuts
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • 1 tsp baking soda
  • cup sugar
  • 2 tsp baking powder
  • 3 large eggs, beaten
  • 3 cups all-purpose flour
  • Powdered sugar for dusting, optional
  • ¾ cup cooking oil or melted butter
  • 2 ¼ cups mashed banana

Instructions
 

  • Preheat your oven to 350°F. Grease a 10-inch Bundt pan with Baker's Joy or a homemade version, and set it aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    Top-down view of a large mixing bowl on a white marble cooktop, with flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg being whisked together. The scene focuses on the well-mixed dry ingredients, ready for the wet ingredients.
  • In another bowl, blend the eggs, mashed bananas, sugar, and oil (or melted butter) until smooth.
    Top-down view of a bowl with eggs, mashed bananas, sugar, and cooking oil being blended until smooth. The mixture has a creamy texture, with vibrant banana pieces and rich yellow egg yolks, creating a smooth and cohesive blend.
  • Gradually add the wet ingredients to the dry, stirring until just combined—don’t worry if the batter is a little lumpy. If you're adding nuts, fold them in gently.
    Top-down view of the wet banana mixture being poured into the bowl of dry ingredients. The ingredients are gently stirred together, forming a slightly lumpy batter, with chopped nuts being folded in, ready to be transferred to the pan.
  • Transfer the batter to the prepared Bundt pan, spreading it evenly.
    Top-down view of a greased 10-inch Bundt pan as the banana nut batter is poured and evenly spread. The scene captures the smooth, thick batter filling the pan, ensuring even distribution for baking.
  • Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
  • If the cake is browning too quickly, cover it loosely with foil for the last 15 minutes.
    Top-down view of the baked banana nut Bundt cake being flipped onto a wire rack after cooling. The cake is golden brown, with a domed top, and is being dusted with powdered sugar for an optional finishing touch, ready to be served
  • Let the cake cool in the pan for 10 minutes before flipping it out onto a wire rack.
  • Enjoy warm or let cool and wrap tightly for later.
  • Dust with powdered sugar if desired.

Notes

  • Use very ripe bananas for maximum flavor and natural sweetness.
NutritionValue
Calories420 kcal
Carbohydrates58 g
Protein5 g
Vitamin A80 IU
 Vitamin C5 mg
Iron1.5 mg
Sugar25 g
Calcium40 mg

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