Without spending a lot of time or effort, this simple banana Bundt cake has a powerful banana taste. Simply put, this recipe turns a banana bread into a banana cake by repeating a mistake I made while attempting to follow the directions for the Banana Banana Bread.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 bundt cake |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup butter, softened
- 6 tablespoons turbinado sugar
- 1 ¼ cups mashed overripe bananas
- 1 large egg, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as Bundt).
- Combine flour, baking soda, baking powder, and salt in a bowl.
- Combine butter and sugar in a blender; process until sugar is almost completely dissolved.
- Pour butter mixture into a bowl. Stir in bananas and egg until well blended. Add to flour mixture and stir until just combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
- Remove from the oven and cool in the pan for 10 minutes before inverting the cake onto a plate to serve.
- The cake is pretty sweet as-is, but a light drizzle of icing may appeal to anyone with a sweet tooth. Make it with a little bit of milk, melted butter, almond extract, and powdered sugar.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 159 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy recipe! Love the cake, it was delicious!! ❤️
Great taste, but definitely far too small for a Bundt pan!
Honestly, I would not make it again. I usually read reviews before trying a recipe, but was in a hurry. I followed the recipe exactly as stated, but batter made about half the size of a normal Bundt cake. Not too moist, either. Won’t keep this recipe.
Delicious! I doubled the recipe, added walnuts and substituted dark brown sugar for the turbinado. My husband and I both liove it! Moist and delicious!
It is easy to make and very delicious. My alterations from instructions are 2 eggs, half sugar and 40 mins in oven.
super easy and yummy! I doubled the recipe as I had more bananas so doubled the whole recipe & added some chopped frozen strawberries that I had to use & a bit of coconut, sort of tropical and still moist 🙂 only had to bake about 50 minutes, it turned out great!
Made in a bundt dish the cook time was spot on in my convection oven. The bread cooked nicely – moist, soft, and just perfect. I didn’t have turbinado sugar so used loosely packed light brown sugar. Sweetness was just right. I also added a bit of almond extract to the wet ingredients, and made a glaze (powdered sugar, heavy cream, milk, and a bit more almond extract) to put over top once cooled. The bread is already half gone after only being set out ready to eat in the last hour 🙂 I made it in a bundt dish and it only fills less than half of it, as warned by other reviewers. The cake is not full size (measures 1 1/2″ thick), so if you are making this for more than 4-5 people you may want to make 2.
I followed the recipe except the cooking time was much longer for it to set up in the middle. 50 minutes but it is super yummy!
I joined this site so that I could review this recipe. I have found my banana bread recipe. My whole family loved it! Makes a short, very cute bundt cake. Cuts up into very cute tiny slices. We prefer that because we don’t eat large dessert portions.
I made some changes. I added 1/4 cup SOUR cream to make up the bananas i didnt have. I also added 1/8 cup cream and used splenda brown sugar instead. This is a very moist cake and baked beautifully. I also doubled the recipe. Thank you from a diabetic with a sweet tooth.
Read the reviews first. Knew it was going to be small. Looked after it was baked like it was going to be dense for it was to me short as well. Yet it was not, very moist. Made another one with a little vanilla and chopped walnuts. Boyfriend said it was really good, moist and great texture. Not too sweet as well.
yes I made today and it looks yummy. I used pure cane sugar instead of the sugar it called for and it turned out good.
Not enough ingredients for a Bundt pan, even when doubled! Not enough shortening to keep it moist.
I finally found a banana cake/bread/muffin recipe with a high fresh banana to low sugar ratio. For this reason the result is intense banana flavor with a moist texture and a superior nutrition profile.
I added a peanut butter maple glaze that really added to the flavor.
easy and tasty recipe, but small amount for a Bundt pan
I needed a stiff banana bread recipe to use in a Nordic RR Train bundt pan, which makes little loaves that are train cars with a lot of detail. This recipe worked really well. No sticking in the pan, which I sprayed with cooking spray first, and the details in cars was good. It made enough for 6 of the 8 cars, or six little loaves. I baked it for about 30 minutes.
I followed this recipes direction except I added extra banana which helps make it moist. Then I topped it off with a cream cheese frosting. So delicious!
Very recipe to follow. The cake WAS small, but it tasted delicious!!
Great recipe. Easy recipe but not enough batter for regular size cake. Perfect for 4 mini Bundt cakes and that’s what I originally planned to make. You can leave without frosting, frost with homemade Banana or Lemon frosting or dust with confectioner sugar. End result is mmmmm GOOD.
Tasty batter, but definitely not enough mix for a bundt cake. I got 6 small muffins.