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.
Banana Bread Bundt Cake
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
- 1½ 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.
- In another bowl, blend the eggs, mashed bananas, sugar, and oil (or melted butter) until smooth.
- 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.
- Transfer the batter to the prepared Bundt pan, spreading it evenly.
- 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.
- 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.
| Nutrition | Value |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 58 g |
| Protein | 5 g |
| Vitamin A | 80 IU |
| Vitamin C | 5 mg |
| Iron | 1.5 mg |
| Sugar | 25 g |
| Calcium | 40 mg |