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Banana Bread Bundt Cake with Brown Butter Glaze

Like banana bread in bundt cake form! This Banana Bread Bundt Cake recipe will become your new favorite way to enjoy banana bread!! It is the best banana cake with a unique tender crumb.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 372 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 3 cups unbleached all-purpose flour increase to 3 ¼ cups for high altitude, see notes for guten-free
  • 2 teaspoons baking soda decrease to 1 ½ teaspoons high altitude
  • 1-2 teaspoons cinnamon optional
  • 1 teaspoon kosher salt
  • 2 cups granuulated sugar I use all natural cane sugar(reduce to 1 ½ cups high altitude)
  • 3 large eggs 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 ripe bananas mashed
  • 1 cup Creme Fraiche or substitute with sour cream or plain Greek yogurt
  • 2-3 teaspoons vanilla extract try my bourbon vanilla extract too
  • Garnish with desired glaze (see notes) and chopped walnuts
Optional Add-ins
  • ⅔ cup chopped walnuts tossed in 1 tablespoon of flour mixture
  • ⅔ cup semi-sweet chocolate chips tossed in 1 tablespoon of flour mixture

Instructions

    Cup of Yum
  1. 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.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt, set aside.
  3. 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.
  4. Slowly drizzle in oil, it should take 1-2 minutes to drizzle in while the mixer is on medium.
  5. Add mashed bananas, creme fraiche (or sour cream or yogurt) and vanilla extract.
  6. 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).
  7. Pour the batter into the prepared bundt pan and tap a few times on a cutting board to get out any air bubbles.
  8. 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.
  9. Cool on wire rack for 10 minutes, then invert onto a wire rack, removing the bundt pan and cool completely.
  10. If desired, glaze cake with glaze one or glaze two and sprinkle with chopped walnuts.

Notes

  • Glaze Option # 1 Brown Butter Glaze
  • Glaze Option #2 Vanilla Butter Sauce
  • Glaze #1 Brown Butter GlazePlace your butter in a small saucepan, over medium-low heat melt butter; it will snap, sizzle and pop, swirl it around every once in a while, when it starts foaming up let it sit on low until foaming subsides, by then your butter should have a nutty aroma and a caramel color. Remove from heat and cool for a few minutes.In a small mixing bowl, measure powdered sugar and pour in browned butter and water, add a pinch of salt and whisk until smooth and pipeable or spreadable. If it seizes up on you or is too thick, add a teaspoon of water at a time until thin enough to pipe or spread. Whisking well to combine.Drizzle on your baked goods with a spoon, or pour your glaze into a piping bag (baggies work great too) for piping. Simply snip the end (or corner from a baggie). Be sure to snip a tiny bit initially and see how the stream comes out, if too tight, snip a bit more off until you get the desired amount.
  • How to make Vanilla Butter Sauce - Glaze #2
  • In a small heavy-bottomed sauce pan, over medium-low heat, melt the butter, sugar, heavy whipping cream, and vanilla.Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon.Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.
  • High Altitude Banana Bread Bundt Cake
  • I bake at 5280 feet above sea level and have tested this cake at high altitude and have had it tested sea level too. Turns out beautifully every time.
  • Gluten-Free Banana Bundt Cake
  • Substitute 1 ½ cups almond flour and 1 ¾ cups gluten-free all-purpose flour for the flour.Double check the rest of your ingredients to make sure start checking the cake a little earlier, you don’t want it overbaked.
  • Sugar-Free Banana Bread Bundt Cake (Low-Carb)
  • If you are trying to cut out sugar due to diabetes or eating a low-carb diet, replace the sugar with a golden sugar substitute for the cake, I like this brand the best. Then use 2 cups almond flour and 1 cup coconut flour in place of the regular flour. 
  • ¼ cup butter
  • 2 cups powdered sugar
  • 3 tablespoons water or replace with cream or milk
  • Pinch of kosher salt
  • ½ cup butter, use real butter
  • ½ cup heavy whipping cream
  • 1 cup granulated sugar
  • 1 ½ -2 teaspoons vanilla extract
  • Increase flour to 3 ¼ cups
  • Reduce sugar to 1 ½ cups
  • Reduce baking soda to 1 ½ teaspoons
  • Bake at 350° F (175° C) and start checking at about 60 minutes.

Nutrition Information

Serving 1serving Calories 372kcal (19%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 43mg (14%) Sodium 301mg (13%) Potassium 163mg (5%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 160IU (3%) Vitamin C 3mg (3%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

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.