why make this recipe
Banana Bundt Cake is a delicious treat that combines the sweet flavor of ripe bananas with a soft and moist cake. This cake is perfect for breakfast, snacks, or dessert. It is easy to make and is a great way to use up overripe bananas that might otherwise go to waste. The added nuts give it a delightful crunch, but you can skip them if you prefer a smoother texture. This cake is sure to please everyone at home and can even be a hit at gatherings.
how to make Banana Bundt Cake
Ingredients:
- 2 to 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with sour cream, mixing just until incorporated.
- Fold in nuts if using.
- Pour the batter into the prepared Bundt pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
how to serve Banana Bundt Cake
Serve the Banana Bundt Cake at room temperature. You can drizzle a simple glaze over it for extra sweetness or sprinkle some powdered sugar on top. This cake also pairs well with a cup of coffee or tea.
how to store Banana Bundt Cake
To store the Banana Bundt Cake, keep it wrapped in plastic wrap or in an airtight container. It will last for about 3 to 4 days at room temperature. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well before freezing.
tips to make Banana Bundt Cake
- Use very ripe bananas for the best flavor and moisture.
- Make sure the butter is softened to room temperature for easier mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before slicing for better presentation.
variation
You can add chocolate chips to the batter for a delightful twist. Another option is to spice it up with cinnamon or nutmeg. If you’re looking for a healthier version, you can substitute some of the all-purpose flour with whole wheat flour or use Greek yogurt instead of sour cream.
FAQs
Can I use frozen bananas in the recipe?
Yes, you can use frozen bananas. Just thaw them completely and drain any excess liquid before mashing.
Can I make this cake without nuts?
Absolutely! You can omit the nuts if you prefer or if there are allergies in your household.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it starting at the 55-minute mark.
Banana Bundt Cake
Ingredients
Main Ingredients
- 2 to 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure butter is softened to room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream Can substitute with Greek yogurt.
- 1/2 cup chopped walnuts or pecans (optional) Omit if you prefer a smoother texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with sour cream, mixing just until incorporated.
- Fold in nuts if using.
- Pour the batter into the prepared Bundt pan.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.