Soft, moist, and super flavorful banana bundt cake topped with warm brown sugar glaze.
Ever wonder why it’s called a bundt cake?
The word “bundt” was created by the cake pan’s designer, Dave Dalquist. The name was derived from the German word bundkuchen, meaning “a cake for gathering.”Fun fact to share at your next family gathering!
Reasons to Try This Recipe
Banana is such a versatile ingredient that adds flavor and moisture to all sorts of baked goods. Bananas are definitely my favorite fruit to bake with.
Of course, you are familiar with banana bread. But, have you tried using banana in other applications like banana chocolate chip cookies, fried banana rolls, or banana yeast bread?
Here is another banana recipe for all the banana fans. Banana bundt cake!
Ingredient Notes
Banana bundt cake and banana bread use the same ingredients in different ratios and amounts. Texture is the main difference between banana bundt cake and banana bread. Next biggest difference is sweetness.
Banana bundt cake is leavened by creamed butter and a mixture of baking powder and baking soda.
Banana bread is often made with melted butter or liquid oil. Quick bread is usually only chemically leavened with baking powder or baking soda.
This bundt cake is soft yet thick. The interior has a moist pillowy texture. The cake itself is not very sweet. Instead, it relies on the brown sugar glaze topping for that pop of sweetness.
Banana bread has a looser crumb. It is know for its sweet flavor and mix-ins such as toasted nuts, chocolate chips, or dried fruits.
Recommended Bundt Cake Pan
This banana bundt cake recipe was tested in a 10-inch bundt pan (10 cup capacity). You may use up to a 14-cup capacity pan with no problem.
I highly recommend this non-stick 10-cup bundt pan by Nordic Ware. It’s classic and simple shape is easy to clean and allows for easy unmolding!
How to prepare bundt pan for baking
Every bundt cake will benefit from being baked in a greased bundt pan. Even nonstick bundt pans should be greased.
There are several greasing options: butter, oil, or spray.
I prefer using butter. Soften butter until it has the consistency of mayonnaise. Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan.
Add a tablespoon or two of flour into the buttered bundt pan. Turn and swirl the pan around to distribute the flour. Tap out any excess flour.
That’s it! The bundt pan is ready for batter and baking!
Tips for Unmolding Bundt Cake
Set a kitchen timer or your phone timer for 10-15 minutes. On average- 10 minutes for six to ten cup bundt cakes and 15 minutes for bundts larger than ten cups.
This cooling time allows the cake to slightly pull away from the edges of the pan.
Don’t let the bundt cake cool to room temperature in the pan. The cake will continue to cook and dry out. It also will soften the exterior crust of the bundt cake.
Never unmold a hot cake directly out of the oven. A hot cake is super fragile.
To unmold, place wire rack over the bundt cake. Invert pan with the rack.
Tap on the pan, if necessary. The cake should just slide out of the pan onto the wire rack.
Brown Sugar Glaze
This isn’t your standard glaze topping. Brown sugar glaze is a mixture of confections’ sugar (powdered sugar), brown sugar, and melted butter.
The mixture will be rather thick at first. It will loosen when milk is added.
Microwave the mixture in 15 second intervals until the sugar has melted and the mixture is smooth.
Drizzle warm glaze all over bundt cake.
This brown sugar glaze also works for pound cakes, muffins, pancakes, and oatmeal!
Tips for Slicing Bundt Cake
Use a serrated knife!
I recommend this two-piece serrated knife set. It comes with a longer knife for bread loaves & cakes and a shorter knife perfect for slicing tomatoes, English muffins, and bagels.
Use a gentle sawing motion to slice the cake using the serrated knife. This produces nice clean cuts.
Cool cake before slicing. A warm cake will easily tear and crumble. The interior may not have fully set up, resulting in a gummy cake.
Cake Storage & Leftovers
Store leftover cake at room temperature in a covered container for up to three days.
This is a very moist cake. It will stay soft and moist for several days. The glaze will soften and melt in an airtight container.
More Banana Recipes
- Banana Cream Cake
- Banana Foster Bread Pudding
- Roasted Banana Cheesecake Ice Cream
- Banana Cinnamon Rolls
Banana Bundt Cake with brown sugar glaze
Equipment
- 10-cup bundt cake pan
- stand mixer or electric hand mixer
Ingredients
Banana Bundt Cake
- 3 ½ cup all-purpose flour, (455 g)
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, (226 g), softened, room temp
- ¾ cup light brown sugar,, (150 g), packed
- ¾ cup granulated sugar, (150 g)
- 4 large eggs,, room temp
- 2 teaspoon pure vanilla extract
- 2 ½ cup mashed very ripe bananas , (620 g), about 4 large bananas
Brown Sugar Glaze
- ¾ cup confectioners' sugar, (86 g)
- ¼ cup brown sugar, (50 g), packed
- pinch kosher salt
- ¼ teaspoon pure vanilla extract
- 3 Tablespoon unsalted butter, (42 g), melted
- 2 Tablespoon milk
Instructions
Cake:
- Preheat oven to 350°F. Generously butter and flour a 10-cup bundt cake pan* (see notes). Tap out excess flour. Set aside.
- In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set side.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together butter, brown sugar, and sugar until smooth. Scrape down sides of bowl as needed.
- On medium speed, add eggs one at a time, ensuring each egg is incorporated before adding the next. Add in vanilla.
- Add dry flour mixture in three additions, alternating with the mashed bananas. Begin and end with the flour mixture. Mix on low speed until there are no longer any streaks of flour. Scrape down bowl as needed to ensure thorough mixing.
- Transfer batter into prepared bundt cake pan. Level batter. Bake for 50-55 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.
- Cool cake in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and cool to room temperature.
Glaze:
- Stir together confectioners' sugar, brown sugar, salt, vanilla, and melted butter. Mixture will be rather thick. Stir in milk.
- Microwave for 15 second intervals until sugar has melted and mixture is smooth. Drizzle warm glaze all over bundt cake.*Glaze will thicken as it cools. Simply reheat to thin out.
Notes
- Every bundt cake will benefit from being baked in a greased bundt pan. Even nonstick bundt pans should be greased.
- Soften butter until it has the consistency of mayonnaise. Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan.
- Add a tablespoon or two of flour into the buttered bundt pan. Turn and swirl the pan around to distribute the flour. Tap out any excess flour.
- Store leftover cake at room temperature in a covered container for up to three days.
- This is a very moist cake. It will stay soft and moist for several days.
- The glaze will soften and melt in an airtight container
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Yum yum easy to make delicious
One of the best banana bread recipes!
Thank you for trying the recipe! Glad to hear you enjoyed it!
Followed recipe, the cake could have been a bit sweeter but it taste ok. I question if it might have been lighter,with a better crumb, using cake flour rather than AP flour. I was expecting it to be better than banana bread but it was basically the same but more ingredients.
Perfekt!!!
Schnell, einfach und super lecker!
Viele Grüße,
Jesse-Gabriel