5 from 12 votes
Banana Bread Bundt Cake with Brown Butter Glaze
This Banana Bread Bundt Cake blends ripe mashed bananas with a rich batter featuring oil, eggs, and crème fraîche for moist, tender crumb. Baking in a bundt pan creates a distinctive ring shape and encourages even cooking. A nutty brown butter glaze or vanilla butter sauce adds a glossy finish and complementary flavor. Optional mix-ins like walnuts or chocolate chips enhance texture and taste.
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
16
servings
Calories:
372 kcal
Course:
Dessert, Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 372
% 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.