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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.
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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
  • 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.
    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.