This banana bundt cake is simple and beautiful. The cake has a lovely moist center that tastes just like banana bread. A simple glaze is drizzled over top for the perfect hint of sweetness. Bundt cake pans are an easy way to create gorgeous desserts without a lot of fuss. I’ll walk you through how to make this cake including bundt pan tips below.
Banana Bundt Cake
Bundt cakes are a beautiful way to make a homemade cake without frosting. The bundt pan creates the most beautiful shape and helps the cake to cook more evenly.
Today’s recipe tastes similar to banana bread. It’s topped with a sugar glaze for the perfect touch. Serve it as an afternoon snack cake, simple dessert, or Sunday brunch treat. It tastes great with a cup of coffee or tea!
Baking Tip: This recipe uses a 12 cup bundt cake pan. You will need to check your own pan before using this recipe. Sometimes the measurement is labeled on the outside of the pan. If not, you can check how many cups by pouring water into the pan with a 1 cup measuring cup (If you don’t have a bundt cake pan yet, I recommend this pan).
- Bundt Cake Pan – I used this Nordicware bundt cake pan. It’s cast aluminum to ensure even cooking. These pans are made in the USA and have been in business for over 70 years. Hands down this is my favorite brand for baking pans for their excellent quality. I highly recommend a nordicware bundt cake pan!
- Avocado Oil Spray – I love using avocado oil spray in my baking recipes. It has a high smoke point so it’s great for anything cooked in the oven. An important step to making bundt cakes is to spray the pan before using. This will help to prevent it from sticking.
- Hand Mixer – I love using hand mixers for my baking. It’s the easiest way to mix your cake together. You can also do it by hand or use a stand mixer.
Banana Bundt Cake Ingredients
Here’s what you’ll need to make the bundt cake:
- Flour – This recipe uses all purpose flour.
- Bananas – Be sure to use very ripe bananas with lots of brown spots. These are extra sweet and easier to mash, making them perfect for baking.
- Sugar – I used brown sugar for this recipe but coconut sugar will also work. If you would like to make a diabetic bundt cake you can use lakanto monkfruit sweetener for the cake base and to make powdered sugar with.
- Applesauce – This adds moisture and sweetness to the cake.
- Milk – You can use dairy or non-dairy (almond milk, coconut milk, oat milk etc.) for the recipe.
- Spices – You’ll need cinnamon and nutmeg
- Other Bits – You’ll also need unsalted butter, eggs, vanilla extract, baking powder, and baking soda.
- Glaze Icing – The glaze was made with powdered sugar and milk.
How To Make Banana Bundt Cake
Banana bundt cake is made easily with just a few steps:
- Spray The Bundt Pan – Use non-stick cooking spray on the inside of the pan (I use avocado oil spray). Make sure every part of the pan is coated.
- Wet Ingredients – Cream the butter and sugar with a hand mixer. Add eggs and vanilla and mix again. Mash ripe bananas, add milk and applesauce and mix all wet ingredients together.
- Dry Ingredients – In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and nutmeg.
- Mix, Pour, Bake – Add the dry ingredients bowl to the wet ingredients bowl in thirds… Add ⅓ of flour bowl to wet bowl and mix together. Then add another ⅓ and mix, and add the last ⅓ and mix. Pour the batter into the pan and bake for 50-55 minutes or until toothpick comes out clean when poked in the center.
- Flip And Cool – Remove from oven and let cool in the pan for 10 minutes. Then, gently invert onto a rack to cool completely for 1 hour before adding the glaze.
- Glaze – Whisk together the powdered sugar and milk. Pour overtop of the cake and let it drizzle down. Cut into cake slices and serve.
Healthier Eating Tip: Powdered sugar alternatives are easy to make at home. Whether you want a sugar-free alternative, or want to skip using refined sugar. See how to make powdered sugar alternative here.
Leftovers: Leftovers can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container or covered with plastic wrap.
Freezer Instructions: This bundt cake can be stored in the freezer for up to 3 months. To store, let it cool completely first, then cut into smaller slices. Wrap each one in parchment paper or plastic wrap and place them in a freezer bag. Seal tightly and remove as much air as possible. Thaw frozen cake overnight in the fridge before using.
Important Bundt Cake Tips
Bundt cakes can easily stick to the pan while baking. You can avoid this with a few handy tips:
- Check Size Of Pan – Before baking, make sure to check how many cups your bundt pan will hold. This recipe is for a 12 cup bundt cake pan (I used this nordicware bundt pan). You can usually find the size written on the outside of the pan. If not, you can measure by pouring water into the bundt pan with a measuring cup and counting how many it holds.
- Spray The Bundt Pan – A critical step is to spray the inside of the bundt pan with non-stick cooking spray. Make sure every corner and space inside is coated. If not, the cake might stick in that spot.
- Avoid Air Bubbles – After pouring the batter into the pan, gently tap the bundt pan on the counter three times. This will help to remove any air bubbles that may form inside the cake.
- Let Cool 10 Minutes – Nordicware pans require 10 minutes of cooling in pan before flipping onto a cooling rack for best results.
- If The Cake Is Still Not Separating – If you’re still struggling with the cake coming out of the bundt pan, try gently running a butter knife along the edges between cake and pan, being careful to follow the shape of the pan. You can also use a flimsy spatula in the larger sections to help the cake separate from the pan.
More Baking Recipes To Try
- Pumpkin Raisin Loaf with Orange Glaze – This loaf is so easy to make and the perfect snack cake with a cup of tea.
- Easy One-Bowl Banana Bread – It’s easy to make and now there’s even less clean up.
- Banana Oatmeal Muffins – The best healthy breakfast muffin.
Banana Bundt Cake
- 1 cup powdered icing sugar - sifted
- 3 Tbsp milk - dairy or non-dairy will work
- Preheat the oven to 350°F. Spray the inside of a 12 cup bundt cake pan with cooking spray (I use avocado oil spray). Use a paper towel to make sure all corners and ridges are coated with the oil.
- In a large bowl, cream the room temperature butter with sugar using a hand mixer (or by hand with a fork or pastry cutter).
- Add in the eggs and vanilla, mix again.
- Mash ripe bananas on a plate with a fork. They should be nice and mushy with very little chunks left.
- Add the mashed banana, milk and applesauce to the bowl and mix them in.
- In a separate bowl mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and nutmeg.
- Add ⅓ of the dry flour bowl to the wet ingredients bowl and mix using the hand mixer. Add another ⅓ and mix, then add the last ⅓ and mix. Batter should be smooth and the end. Don't overmix – just enough for it to be even.
- Use a spatula to scoop batter into the greased bundt pan. Gently tap three times on the counter to help remove potential air bubbles. Place in oven and bake for 50-55 minutes or until toothpick comes out clean when poked in the center.
- Remove from oven and let cool in the pan for 10 minutes.
- Gently flip onto a rack to cool for 1 hour before adding the glaze.
- Sift the powdered sugar though a fine mesh strainer into a bowl. Add the milk and whisk together until sugar is dissolved. Drizzle over top of the cake. Serve and enjoy!
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.