Banana Bundt Cake
User Reviews
5
Banana Bundt Cake
Description
Banana Bundt Cake is made by mixing mashed bananas into a batter that has been creamed with butter and brown sugar, enhanced by vanilla and buttermilk to maintain moisture. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt to provide structure and leavening. Baking in a bundt pan creates an even bake with a characteristic ring shape and a firm crust.
Once baked and cooled, the cake is frosted with a cream cheese-based frosting, providing a mild tangy contrast that balances the banana flavor. The texture is moist yet tender, suitable for slicing and serving fresh. Variations include adding nuts, blueberries, or chocolate chips to adapt flavor and texture.
Banana Bundt Cake is versatile for serving at room temperature and stores well. It can be frozen wrapped tightly to preserve freshness. The recipe's balance of leavening and moisture ensures an even rise and soft crumb, making it approachable for home bakers.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), softened
- 3/4 cup light brown sugar
- 3 teaspoons vanilla extract
- 2 large egg
- 1 cup buttermilk
- 2 banana mashed
For the cream cheese frosting:
- 4 ounces cream cheese , softened
- 1/4 cup butter , softened
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour bundt pan: Use a pastry brush to spread a very thin, even layer of shortening all over the inside of the bundt pan. Add a pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so the flour lightly covers the inside of the pan.
- Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar, using electric hand mixers or a stand mixer, until light and fluffy. Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas.
- Add the dry ingredients, stirring gently, just until combined.
- Bake: Pour into the prepared bundt pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
- Cream butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix for several minutes, until fluffy. Add more powdered sugar, if needed.
Notes
- Store the cake covered at room temperature for 2-3 days or refrigerate for up to 1 week.
- For freezing, wrap the cooled cake tightly in plastic wrap and foil; if frosted, flash freeze to set the frosting before wrapping.
- Bring the cake to room temperature before serving after refrigeration or freezing.
- Variations include folding in chocolate chips, blueberries (coated in flour), or nuts into the batter before baking.
- A lighter banana bread variation can be made by doubling a skinny banana bread recipe and using the bundt pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 334mg | 14% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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