5 from 2 votes
Easy Banana Bread Bundt Cake
Flavorful banana bread bundt cake made with overripe bananas, chocolate chips, or chocolate streusel and covered with a simple powdered sugar and lemon glaze.
Prep Time
25 mins
Cook Time
45 mins
Servings:
14
slices
Calories:
241 kcal
Course:
Dessert, Cake, Bread
Cuisine:
American
Ingredients
- 3 banana overripe, Note 2
- 1 ¾ cup all-purpose flour 250 g
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch of salt
- 1 tick butter soft 4 oz/ 115 g, unsalted
- ⅓ cup brown sugar 60 g
- ¼ cup granulated sugar 50 g
- 2 large egg at room temperature
- ¼ cup chocolate streusel 50 g + 1 teaspoon for decoration, Note 3
- ¾ cup powdered sugar 2 ½ oz/ 75 g
- 3-4 teaspoons lemon juice or milk
Instructions
- Preheat the oven to 360°F/ 175°C. Grease and flour the cake pan thoroughly, including all the nooks and crannies (Note 4). Turn it over the sink and pat it gently to remove the excess flour. A silicon bundt cake pan doesn’t need to be prepared.
- Bananas: Peel and mash the bananas with a fork. 3 overripe bananas
- Dry ingredients: Mix flour, baking soda, cinnamon, and salt. Set them aside. 1 ¾ cup/ 250 g flour + 1 teaspoon baking soda +1 teaspoon cinnamon + 1 pinch of salt
- Wet ingredients: Beat the soft butter and both kinds of sugar in a large bowl and on medium-high speed until creamy. Add the eggs one at a time and mix well in between. Stir in the mashed bananas. 1 stick/ 115 g soft butter + ⅓ cup/ 60 g brown sugar + ¼ cup/ 50 g granulated sugar + 2 eggs + bananas
- Combine batter: Sift the flour mixture over the wet mixture and fold it in gently using a rubber spatula until just combined. Don’t overmix.
- Fold in the chocolate streusel or chips in just 2 or 3 movements.¼ cup/ 50 g streusel OR ½ cup/ 80 g chips
- Bake: Transfer the cake batter to the prepared bundt cake pan. Bake in the oven for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Rest in the pan: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow the cake to cool completely before serving or adding the glaze.
- Glaze: Mix the powdered sugar with 2-3 teaspoons of lemon juice. Add more lemon juice if necessary; the glaze should be thick yet slightly pourable. Pour over the bread, sprinkle the bundt cake with a few more chocolate streusels, and let it set. ¾ cup/75 g powdered sugar + 3-4 teaspoon lemon juice + 1 teaspoon chocolate streusel
Cup of Yum
Notes
- Scale: Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- Bananas: Unpeeled weight 1 lb/ 450 g; peeled weight 12 oz/ 350g.
- Chocolate chips are also great. You can add ½ cup of chocolate chips if you like.
- Pan: Even a nonstick pan needs to be thoroughly greased and flour, including all the nooks and crannies; if you don’t do it, the cake will stick to the pan and break when you try to remove it from the pan. A silicon bundt cake pan doesn’t need to be greased and floured.
Nutrition Information
Serving
1slice
Calories
241kcal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
44mg
(15%)
Sodium
120mg
(5%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
257IU
(5%)
Vitamin C
3mg
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14 slices
Amount Per Serving
Calories 241
% Daily Value*
| Serving | 1slice | |
| Calories | 241kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 120mg | 5% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.