Banana Bread Bundt Cake Recipe
Banana Bread

Banana Bread Bundt Cake Recipe

  • July 5, 2022

Just wake up, warm it in the microwave, and spread on some softened butter... mmmm, perfection!We've moved 11 times in our 25+ years of marriage and at some point, my cookbook was tossed because it was falling apart.But I hate to waste and since Richy loves to eat bananas, so we often have them in the house.At some point in those early years is when I also learned I could freeze overripe bananas and save them up until I had enough to bake.The same goes for this banana pudding recipe - it's just not my favorite thing...

but my family is crazy for it, so I make it nonetheless.I shared one with our neighbor, but my kids and Richy knocked out the rest of the pans in a matter of days (except for one last one still in the freezer).Today it's Banana Bread in a bundt cake pan... so call it what you want 😉.Leave at least half an inch at the top of the pan for the cake to rise without overflowing.If you're concerned, put a baking sheet underneath it in the oven to save yourself from a nasty mess.The bananas and oil take care of that so you have a truly dairy-free cake that is delicious and not even remotely dry! .

Banana Bundt Cake with Brown Sugar Glaze

Banana Bundt Cake with Brown Sugar Glaze

Banana Bundt Cake with Brown Sugar Glaze

Banana Bundt Cake with Brown Sugar Glaze – Thick and soft banana cake with a tender buttery crumb, topped with a decadent Brown Sugar Glaze.Note: I now buy bananas, ban my family from consuming them, then wait for them to ripen so I can immediately bake this cake.Also to be noted, I might need to move up one pants size if this banana cake habit doesn’t quit.I resisted the urge to add cinnamon or chocolate chips in order to really allow the bananas to shine.But, because I am a “more is more” type of girl, I went ahead and whipped up a brown sugar glaze to pour over this beautiful Banana Bundt Cake.This quick and easy glaze is made with butter, brown sugar and vanilla.It slowly drips down the sides of the cake, coating each bite with sweet and buttery deliciousness.Bonus: the glaze also acts like glue if you choose to garnish your cake with chopped walnuts or pecans. .

BEST Banana Bundt Cake Recipe

BEST Banana Bundt Cake Recipe

BEST Banana Bundt Cake Recipe

This recipe is soft and moist with TONS of banana flavor.We’ve all done it: bought 5 bananas with the intention of eating them for breakfast and then it’s a week later and they’re all brown spotted.I always freeze my overripe bananas so I can make cakes and breads.Overripe bananas are sweeter and softer than bright yellow ones, making them the perfect addition to recipes.I love the combination of brown and granulated sugar in this recipe.Brown sugar keeps everything a little moister and I love the flavor it adds to the recipe.As always, a good pound cake recipe starts with lots of butter!The most important ingredients, I think, in this are the baking soda and the sour cream.Baking soda is the leavening; it helps the cake rise and be nice and moist.The acid in the sour cream helps to activate the baking soda, causing it to have the needed chemical reaction.You can substitute greek yogurt for the sour cream, if needed.It doesn’t need to be a fancy one, just a basic 10- or 12-cup fluted bundt pan will do.Make sure to allow your eggs and sour cream to come to room temperature for best results.The chemical reaction will start immediately and if you wait, the cake won’t rise properly.1 cup sour cream For the frosting: 3 tablespoons unsalted butter softened.Pecans or walnuts, chopped, for serving (optional) Instructions Preheat oven to 350°F.Whisk together flour, salt, and baking soda in a medium bowl.With an electric mixer, cream butter and both sugars until light and fluffy.Once done, cool cake in pan for 20 minutes, then turn out onto serving platter.Make the frosting: Mix butter and cream cheese.So moist, full of banana flavor and topped with cream cheese frosting. .

Bundt Pan Sour Cream Banana Bread

Bundt Pan Sour Cream Banana Bread

Bundt Pan Sour Cream Banana Bread

All you need are 4 bananas, sour cream, butter and oil, milk, and a few other basic baking ingredients.This one bowl recipe is simple and straightforward and turns out delicious every time!Read on to find out how to make bundt pan sour cream banana bread.The only difference is that the larger the bananas are, the longer you have to bake the bread and the moister it is as well.One loaf of banana bread usually contains ½ teaspoon of salt and since the batter for this recipe is enough for 2 loaves, there’s double the amount.Not only are the eggs in this recipe responsible for binding all of the ingredients together, they also provide much needed moisture!This recipe produces a high quantity of batter; therefore you’ll need a very large bowl to mix everything in.Just to give you a rough idea of how much batter there is, it’s enough for 2 loaves of banana bread or 24 muffins.Place a plate or wire rack upside down on top of the pan.Feel free to add chocolate chips, blueberries, or nuts to your bundt pan banana bread.I chose to leave the top of mine plain but to make it extra special you can dust yours with powdered sugar or drizzle it with chocolate sauce or melted caramel.The instructions are straightforward, it only takes about 15 minutes to mix everything together, and you only have to dirty one bowl.If you make this bundt pan sour cream banana bread leave a comment below to let me know how it turned out!Bundt Pan Sour Cream Banana Bread Crystal | Beat Bake Eat Can you make banana bread in a bundt pan?All you need are 4 bananas, sour cream, butter and oil, milk, and a few other basic baking ingredients.This one bowl recipe is simple and straightforward and turns out delicious every time!In a very large bowl combine the butter, bananas, and sour cream.Bake for 55 – 60 minutes until toothpick or knife inserted in the center comes out clean.Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited. .

Banana Bundt Cake

Banana Bundt Cake

Banana Bundt Cake

Soft, moist, and super flavorful banana bundt cake topped with warm brown sugar glaze.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.”.Banana Bundt Cake with brown sugar glaze.Banana is such a versatile ingredient that adds flavor and moisture to all sorts of baked goods.Banana bread is often made with melted butter or liquid oil.Instead, it relies on the brown sugar glaze topping for that pop of sweetness.It is know for its sweet flavor and mix-ins such as toasted nuts, chocolate chips, or dried fruits.Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan.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.To unmold, place wire rack over the bundt cake.This brown sugar glaze also works for pound cakes, muffins, pancakes, and oatmeal!Use a gentle sawing motion to slice the cake using the serrated knife.Store leftover cake at room temperature in a covered container for up to three days. .

Banana Bundt Cake

Banana Bundt Cake

Banana Bundt Cake

This easy Banana Bundt Cake recipe is so moist and delicious, topped with smooth cream cheese frosting.I serve this for special brunches, bridal and baby showers, or dessert.In a separate bowl, beat the butter and brown sugar then add the eggs and vanilla.Slowly add the dry ingredients, stirring gently, just until fully incorporated.Spread a very thin, even layer of shortening all over the inside of the bundt pan.This way I can make sure the entire pan is covered evenly, in a thin layer, and my hand stays clean.).Store leftover cake covered well at room temperature for 2-3 days or in the refrigerator for up to 1 week.Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan.Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan.Fold in 1 cup of chocolate chips before pouring in bundt pan.Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.Recipe 4.88 from 39 votes Banana Bundt Cake This easy Banana Bundt Cake recipe is moist and soft, topped with smooth cream cheese frosting.Print Pin Rate Author Lauren Allen Course Breakfast, Dessert, Side Dish Cuisine American Servings 12 Calories 367 Cost 4 Prep 20 mins Cook 45 mins Total 1 hr 5 mins Equipment Bundt pan Ingredients US Customary Metric 1x 2x 3x For the cake: ▢ 2 cups all-purpose flour.▢ 1 1/2 cups powdered sugar Instructions Preheat oven to 350 degrees F. Grease well or butter and flour your bundt pan.In a separate bowl, beat the butter and brown sugar until light and fluffy.Slowly add the dry ingredients, stirring gently, just until fully incorporated.Pour into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.Notes Store leftover cake covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. .

My Best Banana Bundt Cake Recipe » Hummingbird High

My Best Banana Bundt Cake Recipe » Hummingbird High

My Best Banana Bundt Cake Recipe » Hummingbird High

The banana bundt cake uses both brown sugar and sour cream for moisture and flavor.The brown sugar gives the cake butterscotch flavors, while the sour cream provides a wonderful, contrasting tang.To top it all off, the banana bundt cake is drizzled with a subtle salty honey glaze!Additionally, I teach you how to swap out the honey glaze with a vanilla or maple one, and how to add chocolate and nuts for more personality.My best banana bundt cake recipe stores well and stays fresh for days.In fact, I’d even argue that this banana bundt cake tastes better on the next day.Now that I’ve convinced you to make my best banana bundt cake, here’s your shopping list for the recipe:.You need 1 cup sour cream to make my best banana bundt cake recipe.Substituting sour cream with yogurt in this recipe results in a tangier cake.You need 2 cups light OR dark brown sugar to make my best banana bundt cake recipe.Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful.It’ll still be plenty tasty, but your banana bundt cake will likely taste less nuanced than mine.Brown sugar gives the banana bundt cake the its signature butterscotch and caramel flavors (both of which work wonderfully with the honey glaze).Coconut sugar also gives the banana bundt cake subtle delicious, tropical flavors that work wonderfully with the honey glaze.Like “leaving them on the counter for another day is a bad idea because it would attract too many fruit flies” ripe.Yellow bananas are still pretty starchy and don’t contain as much natural sugars and flavors.In the freezer, the peel turns entirely black (don’t panic, this is normal!).When I want to use the frozen bananas in a recipe, I transfer them to the fridge, still in their bag, and thaw them overnight.Alternatively, if it’s a hot day, I thaw them on the counter at room temperature for a few hours on a plate.The plate is important—as the bananas thaw, they’ll release a large amount of liquid.You need 1 and ½ Tablespoons honey to make the glaze for my best banana bundt cake recipe.First, cream the butter and sugar until light and fluffy, then add the two eggs, one at a time.But by greasing the bundt pan immediately before filling it, you avoid that issue entirely!If you’re using extremely ripe bananas, it’s possible that you need to bake it for 10 to 15 minutes longer than what’s listed in the recipe.After 10 minutes, place a serving plate or a second wire rack over the bottom of the bundt cake.Simply sift the confectioners’ sugar, and measure out the honey, milk, and salt needed for the glaze.If the glaze is too thick, add 1 teaspoon of milk at a time until you reach the perfect consistency.First things first—greasing your pan properly will prevent your bundt cake from sticking, period.To prevent a bundt cake from getting stuck in its pan, you need to use a LOT of cooking spray.And when it comes to greasing bundt cake pans, not all cooking sprays are created equal.Butter, coconut oil, and shortening based cooking sprays don’t work as well.Some folks swear by cooking sprays like Baker’s Joy or Pam for Baking.However, I’ve found that these sprays leave the exterior of my bundt cakes mottled and patchy-looking.These goops are made with equal parts melted shortening, oil, and flour.I’ve tried this method in the past, but found it didn’t work any better than my cooking sprays.I’d rather skip the extra step and effort of making pan release goop and stick with my cooking spray.A good bundt cake recipe will instruct you to grease the pan right before filling it.Both King Arthur Flour and Nordic Ware recommend cooling the your bundt cake for only 10 minutes before turning it out.If you want to be EXTRA cautious, cool the cake right side up (with its bottom facing upwards) for 5 minutes.First, unstick the edges of the cake with a flexible offset spatula and give it a few jiggles.Use a flexible offset spatula (one whose blade is made out of plastic or silicone, NOT metal) and run it around the edges of the pan and its center tube.Note that doing so only works for more “forgiving” bundt cake pan designs like the one I recommended for beginners.If you used a more elaborate pan with sharp edges and lots of nooks and crannies, you might accidentally ruin its design!You can also use a wooden spoon to tap the top and sides of the inverted cake to help release it.Both King Arthur Flour and The Kitchn recommend “steaming” the stuck cake out of its pan.King Arthur Flour recommends filling your kitchen sink up with very warm and steaming water and setting the cake in it for 15 minutes.The Kitchn, on the other hand, recommends placing a damp, steaming hot towel on top of the pan.However, don’t try this trick if you used butter, coconut oil, or shortening (which I recommended against, remember?).In a pinch, a 9- or 10-inch tube pan (like the one you need for angel food cake recipes) works.Just note that these tube pans are designed to carry around 12 to 16 cups worth of batter.I’ve also seen old articles where Martha Stewart and Rachael Ray “fake” a bundt pan.Furthermore, if you don’t clean and maintain your nonstick pans properly, they have a tendency to accumulate grime and residue that can act like glue.If they come off feeling (even just a little bit) greasy, wash your pan (preferably with a liquid grease dissolver like Dawn Dish Power Dissolver) and dry it thoroughly before using it in a bundt cake recipe.You can add up to 2 cups (12 ounces or 340 grams) chocolate chips to this banana bundt cake recipe.You may need to add 5 to 10 minutes extra to the recipe’s original Bake Time.Similarly, you can add up to 2 cups roughly chopped nuts (whatever kind you like works here—I recommend walnuts!).You can learn more about why toasting nuts makes baked good taste better in this elevated Toll House Chocolate Chip Cookie recipe.Can I add both chocolate chips AND nuts to this banana bundt cake recipe?Best Ingredient Tips Bananas are listed in the recipe by weight, not volume or size.For best results, first peel the bananas, then use a digital scale to weigh the naked fruit.The unpeeled bananas should feel soft to the touch and give easily when gently pressed.Set the bananas on a firm surface and use the twines of a fork to press down on the fruit until mashed.That being said, if you’re using extremely ripe bananas, you’ll likely need to bake it for 10 to 15 minutes longer than what’s listed in the recipe.Extremely ripe and previously frozen bananas contain more moisture and will need longer to cook in the oven.The best way to test for doneness is to use a wooden skewer and stick it in the center of the cake, between the bundt pan middle and its sides.If you find that the skewer is plenty wet with batter but the top of the cake looks too browned, don’t panic!Simply cover the top of the cake with a loose sheet of aluminum foil.My Best Banana Bundt Cake Recipe Author: Michelle Lopez yield: 1 (10-inch) bundt cake Prep Time: 10 mins Work Time: 20 mins Bake Time: 1 hr 5 mins 4.72 from 7 votes PRINT Special Equipment a 10-cup capacity bundt pan.a 1 ½-Tablespoon measuring spoon Ingredients For the Banana Bundt Cake 3 cups (13.5 ounces or 383 grams) all-purpose flour.1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature.2 cups tightly packed (15 ounces or 425 grams) light OR dark brown sugar.14 ounces (or 397 grams) very ripe peeled bananas (see baker's notes for cup measures) For the Honey Glaze 1 ½ cup (6 ounces or 170 grams) confectioners' sugar, sifted.Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Cool on Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached.In a medium bowl, whisk together the confectioners’ sugar, honey, milk, and salt for the glaze until smooth.Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.For best results, first peel the bananas, then use a digital scale to weigh the naked fruit.The unpeeled bananas should feel soft to the touch and give easily when gently pressed.Set the bananas on a firm surface and use the twines of a fork to press down on the fruit until mashed.That being said, if you’re using extremely ripe bananas, you’ll likely need to bake it for 10 to 15 minutes longer than what’s listed in the recipe.Extremely ripe and previously frozen bananas contain more moisture and will need longer to cook in the oven.The best way to test for doneness is to use a wooden skewer and stick it in the center of the cake, between the bundt pan middle and its sides.If you find that the skewer is plenty wet with batter but the top of the cake looks too browned, don’t panic!Simply cover the top of the cake with a loose sheet of aluminum foil.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .

Low Sugar Banana Bundt Cake

I remember how overwhelmed and shocked I was as we flew in, seeing the density of the buildings in such a tiny amount of space, unlike anything I had seen before.A couple years later I visited New York quite regularly on my own while filming for The Rachael Ray Show.I remember being in Rockefeller Center on election night in 2008 and then back there in 2010 getting engaged to Joe next to the tree with a crowd full of strangers cheering as he got down on one knee.It’s absolutely light and fluffy and delicious, with just a hint of sweetness from the bananas and a small amount of honey. .

Banana Bread Bundt Cake with Milk Chocolate Drizzle

Banana Bread Bundt Cake with Milk Chocolate Drizzle

Banana Bread Bundt Cake with Milk Chocolate Drizzle

), and was about to toss them in the freezer for smoothies when it struck me… it’s been a hot minute since we’ve had some banana bread around here!Plus, I knew you guys wouldn’t mind some super moist, flavorful banana bread action all up in your pretty little faces 🙂 Riiiiight?In true Ashley fashion, I took that little idea of bread and quickly turned it into a rich, tender chocolate covered banana cake.This cake is utterly decadent with its moist banana bread base and 2 ingredient milk chocolate drizzle.Now that I know I can have this cake on my table in a little less than 90 minutes… I’m kinda scared (read: excited) to think how often we’ll be making this 😉 I’m guessing A LOT!Banana Bread Bundt Cake with Milk Chocolate Drizzle Ashley Manila PRINT RECIPE Ingredients 4 ounces unsalted butter, at room temperature.In the bowl of stand mixer fitted with the paddle attachment beat butter and sugars until light and fluffy - about 5 minutes.Let the chocolate mixture cool for a few minutes, then pour into a large ziplock bag and snip a small corner off one end.Oh, and feel free to garnish with sliced bananas if you want an extra pretty presentation 🙂 Tried it and loved it? .

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