This aromatic, super-moist banana Bundt® cake is delicious. It’s created with yogurt, and each bite has a delicious almond streusel as a delightful surprise. Make it a day ahead of the event. The flavor gets better on day two!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 fluted tube cake |
Ingredients
- 1 cup whole almonds
- ¼ cup butter, softened
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
- 1 cup plain yogurt
- ½ cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners’ sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
- You may use slivered almonds and omit the chopping process. You can use sour cream instead of yogurt, if preferred.
- I have made this recipe with various flavors of yogurt, blueberry being my favorite. Don’t be afraid to give others a try.
- You can use cream instead of milk for the icing, or you can omit the icing and enjoy this cake as-is.
- If using a Bundt(R) pan that has a dark interior, reduce baking temperature by 25 degrees after the first 45 minutes of baking.
- Do not bake the cake with a pan underneath the Bundt(R) pan, as this will not allow air to flow through the center of the pan.
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 485 mg |
| Sugars | 52 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Did not use the icing. Replaced the vanilla with almond extract and it came out perfect. Taste a lot like banana nut bread, which my family loves. Paired with a cup of coffee and it is perfect.
extremely moist, decadent cake! Instructions and recipe are spot on!
My husband and I really enjoyed this cake–it’s got a great flavor, texture, crumb, moistness, and it pairs perfectly with a cup of coffee. The almond streusel is absolutely delicious. In the future, I think I’d either use less sugar in the cake, or leave off the icing, as I found it a touch too sweet (that’s just a personal taste preference though), and I’d also include some cinnamon and nutmeg in the banana cake portion of the recipe. I found that when layering the cake and streusel in the pan before baking, that 1/4 cup of the batter was not nearly enough to get a complete layer over the streusel–so I just dolloped enough batter to cover each layer (probably closer to a 1 cup of batter each time), and my cake ended up only needing 60 minutes to bake. I made the icing a bit thicker (and used heavy cream in place of milk), and applied it when the cake was cool just to make for a nicer appearance. Overall, this is a pretty tasty cake, and it was fun to make. Thanks for sharing your recipe.