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Banana Bread Bundt Cake Recipe

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★★★★★

4.9 from 60 reviews

This Banana Bread Bundt Cake is a moist, flavorful treat combining ripe bananas with warm spices and a hint of crunch from chopped nuts. Perfect for breakfast, dessert, or a sweet snack, it’s baked in a classic Bundt pan resulting in a stunning presentation with a tender crumb and a subtle dusting of powdered sugar.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt

Wet Ingredients

  • 3 large eggs, beaten
  • 2 ¼ cups mashed banana (approximately 5–6 ripe bananas)
  • ¾ cup cooking oil or melted butter

Additional

  • ½ cup chopped nuts
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly using Baker’s Joy or your preferred homemade grease to ensure the cake releases easily.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. This ensures the spices and leavening agents are well distributed.
  3. Combine Wet Ingredients: In a separate bowl, blend the beaten eggs, mashed bananas, sugar, and cooking oil or melted butter until the mixture is smooth and homogenous.
  4. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently to combine until just mixed. It’s okay if the batter remains slightly lumpy—overmixing can result in a dense cake.
  5. Add Nuts: If using chopped nuts, fold them into the batter gently, distributing them evenly without overworking the batter.
  6. Transfer to Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even surface.
  7. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Manage Browning: If the cake starts browning too quickly, loosely cover the top with foil for the last 15 minutes of baking to prevent burning while ensuring the cake cooks through.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This helps it set and reduces the risk of breaking when removed.
  10. Unmold and Serve: Carefully invert the Bundt pan onto a wire rack to release the cake. Let it cool completely before serving or wrap tightly to store. Optionally, dust the top with powdered sugar for a lovely finishing touch.

Notes

  • The cake can be stored at room temperature for up to 3 days in an airtight container or frozen for up to 3 months.
  • Use ripe bananas with brown spots for the best flavor and natural sweetness.
  • To make this recipe nut-free, simply omit the chopped nuts.
  • Substituting oil with melted butter gives a richer taste but may slightly change the texture.
  • For a gluten-free version, use a gluten-free all-purpose flour blend, but expect a slightly different texture.

Keywords: banana bread bundt cake, banana cake, bundt cake recipe, moist banana bread, spiced banana cake, easy banana dessert

Find it online: https://lucabites.com/banana-bread-bundt-cake-recipe/