Banana Bread Bundt Cake with Brown Butter Glaze
User Reviews
5
Banana Bread Bundt Cake with Brown Butter Glaze
Description
The Banana Bread Bundt Cake combines all-purpose flour, baking soda, sugar, eggs, vegetable oil, mashed bananas, crème fraîche, and vanilla extract to create a deeply flavorful batter. Optional cinnamon adds warmth, and chopped walnuts or chocolate chips can be folded in for added texture.
Preparation involves mixing the dry ingredients separately, whipping sugar and eggs until fluffy, and then combining with wet ingredients and flour. The batter is poured into a well-prepared bundt pan to ensure release and baked for about 65-75 minutes, until a skewer comes out clean. The bundt shape promotes an even bake with a tender crumb inside and slight crust outside.
This cake is enhanced with either a brown butter glaze offering a caramelized, nutty richness, or a vanilla butter sauce that provides a creamy, sweet coating. These glazes add moisture and a flavorful finish that pairs well with the banana base.
The recipe includes tips for high-altitude baking by adjusting flour, sugar, baking soda, and oven temperature. Notes also provide gluten-free and sugar-free ingredient substitutions, making it adaptable for dietary needs.
Ingredients
- 3 cups all-purpose flour increase to 3 ¼ cups for high altitude, see notes for guten-free, unbleached
- 2 teaspoons baking soda decrease to 1 ½ teaspoons high altitude
- 1-2 teaspoons cinnamon optional
- 1 teaspoon kosher salt
- 2 cups granulated sugar I use all natural cane sugar(reduce to 1 ½ cups high altitude
- 3 large egg room temperature, if you forgot (submerge in warm, not hot water for 5-7 minutes
- 1 cup vegetable oil I like avocado or melted coconut oil, but any vegetable oil will work
- 4-6 medium banana mashed, ripe
- 1 cup crème fraîche or substitute with sour cream or plain Greek yogurt
- 2-3 teaspoons vanilla extract try my bourbon vanilla extract too
- walnut chopped, garnish with desired glaze
Optional Add-ins
- ⅔ cup walnuts tossed in 1 tablespoon of flour mixture, chopped
- ⅔ cup chocolate chips tossed in 1 tablespoon of flour mixture, semi-sweet
Instructions
- Preheat oven to 325° F (165° C) or 350° F (175° C) for high altitude, unless using a dark pan. Spray a 10-12 cup bundt pan with baking release spray (my favorite), or brush with soft butter, then dust with flour.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt, set aside.
- Beat the eggs and the sugar in a stand mixer fitted with a paddle attachment on medium-high speed for about 6-8 minutes - on the longer side if using natural cane sugar.
- Slowly drizzle in oil, it should take 1-2 minutes to drizzle in while the mixer is on medium.
- Add mashed bananas, creme fraiche (or sour cream or yogurt) and vanilla extract.
- Slowly fold your flour mixture into the wet batter (if using walnuts or chocolate chips, be sure to toss in a tablespoon of flour before folding into the batter).
- Pour the batter into the prepared bundt pan and tap a few times on a cutting board to get out any air bubbles.
- Bake for about 65-75 minutes or until a skewer or cake tester inserted in the center comes out clean or with a few moist crumbs.
- Cool on wire rack for 10 minutes, then invert onto a wire rack, removing the bundt pan and cool completely.
- If desired, glaze cake with glaze one or glaze two and sprinkle with chopped walnuts.
Notes
- For high altitude, increase flour slightly, reduce baking soda and sugar, and bake at a higher temperature.
- The brown butter glaze requires gently browning butter until caramel-colored and aromatic before whisking with powdered sugar and water.
- Use crème fraîche, sour cream, or plain Greek yogurt to add moisture and tenderness.
- For gluten-free, substitute with almond and gluten-free flour blends, and check baking times closely.
- To make this sugar-free, substitute sugar with a golden sugar alternative and adjust flours accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 372kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 301mg | 13% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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