banana bundt cake

This amazing banana bundt cake is the perfect mid-week treat: incredibly easy to prepare, wonderfully rich and moist, and simply bursting with flavour thanks to the addition of brown butter, light brown sugar, chopped pecans and chocolate into the batter. The brown butter cream cheese icing is a total revelation, and it takes this simple gluten free cake to whole new levels of deliciousness.

Banana Bundt Cake with Brown Butter Cream Cheese Icing (Gluten Free)

220 g (1 cup) mashed bananas (2 medium bananas)

lemon juice

200 g (1 ¾ sticks) unsalted butter

g (½ cup + 2 tbsp) light brown soft sugar

UK medium/US large eggs, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

flour

almond

½ tsp baking powder

¾ tsp baking soda

salt

milk chocolate chips or chopped chocolate

+ 1 tbsp) icing/powdered sugar

45 g (3 tbsp) full-fat cream cheese, room temperature

g (1 tbsp) whole milk, room temperature

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and generously butter a 10-cup bundt pan (about 8.5 inch/22cm wide and 4 inch/10cm deep) – this is the one I used from NordicWare – and, once buttered, dust it lightly with almond flour.Tip: You can also dust the bundt pan with the gluten free flour blend, especially if you’re allergic to nuts. But almond flour, due to its higher fat content, really helps with getting the bundt cake out of the pan quickly, cleanly and in one piece.

Mix the mashed bananas with the lemon juice (to prevent oxidation and browning) and set aside.

To brown the butter:Add the butter to a saucepan (preferably one with a light-coloured interior that allows you to see the butter changing colour) and cook it over medium-high heat with frequent stirring for 8-10 minutes in total.The butter will first melt and then start bubbling and foaming. Finally, it will turn amber. You should see specks of a deep brown/amber colour on the bottom of the saucepan (those are the caramelised milk solids).Remove from heat, pour the browned butter into a separate bowl, and allow to cool until warm.

Add about 150g (about ¾ cup + 1 tbsp) of the browned butter to a large bowl. Reserve the rest (about 1 ½ – 2 tablespoons) for the icing.

Add the light brown soft sugar, eggs, yoghurt and vanilla to the butter, and use a large balloon whisk to whisk them together until well combined.

Add the mashed bananas and whisk well until combined.

In a separate bowl, sift together the gluten free flour blend, almond flour, baking powder, baking soda, xanthan gum and salt.

Add the dry ingredients to the wet, and whisk well until you get a smooth cake batter with no flour clumps.

Add the chocolate chips and chopped pecans, and use a wooden spoon or rubber spatula to mix them into the batter until evenly distributed.

Transfer the cake batter into the prepared bundt pan. Tap the pan on the worktop to level out the top of the batter and to help the batter settle into all the grooves of the bundt pan.

Bake at 350ºF (180ºC) for about 50-52 minutes or until well risen, golden brown and an inserted toothpick comes out clean or with a few moist crumbs attached. If the top of the cake starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.

Allow to cool in the bundt pan for about 15 minutes, then carefully turn it out of the pan onto a wire cooling rack to cool completely.

For banana bundt cake:

If the reserved browned butter has cooled down and firmed up, reheat it briefly either in the microwave or in a saucepan on the stovetop.

Mix the reserved brown butter with the rest of the icing ingredients until you get a smooth, thick yer runny icing that thickly coats the back of a spoon.Tip: At this stage, you can easily adjust the icing consistency by adding more milk (if you want it runnier/thinner) or by adding more icing/powdered sugar (to make it thicker).

Transfer the cooled bundt pan onto the serving/dessert platter of choice and drizzle it with the icing.

Decorate with chopped pecans while the icing is still wet to the touch, then allow the icing to set (it will dry out slightly on the surface, so it will no longer be wet to the touch) at room temperature for about 30 minutes, before slicing and serving.

For brown butter cream cheese icing:

The banana bundt cake keeps well in a closed container in a cool dry place for 3-4 days.

Storage:

This Banana Pudding Cake is dreamy and luscious! It's extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It's delish without any icing, but feel free to add your own if you wish!

Banana Pudding Cake

very, very ripe medium bananas, roughly mashed

yellow cake mix (Betty Crocker Super Moist turns out best)

banana cream instant pudding powder

eggs,

water

olive oil

Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.

In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don&#8217;t over-mix.

Pour into prepared bundt pan, lightly shaking to even out the batter.

Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don&#8217;t over bake.

Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

Super  yummy! I only had a white cake mix &amp; vanilla pudding but needed to use my over ripe bananas! I did add a bit of vanilla and cinnamon! So moist, flavorful and just down right delicious! A keeper recipe for sure!

Great cake, very easy and fast to make and smells heavenly while cooking.

Made this with Cheesecake flavored pudding (was all I had on hand) and it was great!

This cake was absolutely delicious, so moist and so easy to make. Everyone that tries it loves it, it's a keeper for sure. Thanks so much for posting an amazing recipe.

We love this cake. It's so easy and and quick to make. It was delicious!! A wonderful way to use over ripe bananas!!  Thank you!

This is my all time favorite cake!  I make this probably every other week!  So very simple and just a wisk does it!  No messy beaters!  I always add nuts and usually chocolate chips also.  Thank you for sharing!  Sue from Green Bay, Wi

I just made this yesterday,  made a couple of adjustments ; -)
I used an extra egg yolk that was left over.  Used buttermilk instead of water &amp; I only had canola oil so used it.  Also added about 1/2 cup toasted chopped walnuts.
It was soooo moist &amp; really good flavor from the banana cream pudding mix.
It's now in our FAV Recipe box.
Thanks !

Easiest recipe i've ever tried regarding Banana Cake.  It's so moist and wonderful!! Thank you for sharing it!

Soooo good and so easy! I added in 1c of semi sweet chocolate chips and it was the bomb!  This one is going in my recipe book for sure!  ❤

https://content.jwplatform.com/videos/9kyyIJr7.mp4

Easy One-Bowl Apple Cake Recipe comes together in a pinch. All natural, nothing artificial, and tastes incredible. This cake is a keeper you’ll want all year round.

Easy One-Bowl Apple Cake

This easy Banana Bundt Cake recipe is moist and soft, topped with smooth cream cheese frosting. I can&#039;t think of a sweeter way to use overripe bananas.

Banana Bundt Cake

all-purpose flour

baking powder

baking soda

butter ((1 stick), softened)

brown sugar

vanilla extract

eggs

buttermilk

bananas (, mashed)

cream cheese (, softened)

butter (, softened)

sugar

Preheat oven to 350 degrees F. Grease well or butter and flour your bundt pan.

Combine the flour, baking powder, baking soda, and salt.&nbsp;

In a separate bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla.&nbsp;

Mix in the buttermilk and mashed bananas. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

Pour into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.&nbsp;

Allow to cool for about 30 minutes before inverting it out of the pan. Frost with cream cheese frosting.

Cream butter and cream cheese together. Add powdered sugar and beat for several minutes, until smooth and fluffy. Add more powdered sugar, if needed.

For the Cream Cheese Frosting:

https://content.jwplatform.com/videos/OebQJleo.mp4

This easy Banana Cake is so delicious, soft and moist and topped with smooth Cream Cheese Frosting.

A fantastic flavorful cake with buttermilk for a tender crumb. It's an easy-to-make, moist bundt cake topped with a cream cheese glaze, chopped pecans and fresh banana slices. 

Banana Bundt Cake (with buttermilk)

unsalted butter,

white sugar

eggs, room temperature

buttermilk (see below

bananas (about 2 very ripe medium-sized bananas)

butter,

cream cheese,

cream

cream (heavy

oz bittersweet chocolate

corn syrup or golden syrup

bourbon

Spray (use baking spray with flour) or butter well and flour a 10-cup capacity or large Bundt pan. Put it in the refrigerator while you make the cake batter. The cold pan will help remove the cake after it's baked. See Notes for further details.

Sift together flour, baking powder, and salt.

Beat butter until creamy, about 1 minute.

Add sugar gradually, beating for 2 more minutes until light.

Add eggs, one at a time, beating well after each addition, and beating an additional 1 minute after the last one is incorporated.

Add dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. That means you start and end with dry ingredients.

Add the mashed bananas and mix just until no streaks of flour remain.

Pour into pan and bake in the middle rack for 45-50 minutes or until a tester comes out clean. Time might differ depending on the oven and pan used. 

Cool in a wire rack for about 15-20 minutes, carefully invert onto a plate, invert it again onto the wire rack and let cool completely. If the cake at first resists, shake the pan up and down carefully or let it cool down a little more, and try again. 

It keeps for one or two days at room temperature, covered.

For the cake:

Beat together butter and cream cheese in a medium bowl until creamy and no lumps remain.

Add powdered sugar and milk or cream and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze to be. 

Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips.

For the glaze:

Chop chocolate and put, together with cream, in a glass or stainless steel bowl over boiling water (bottom of bowl doesn't have to touch the water). When the chocolate is melted and mixture is smooth remove from the heat.

Immediately add butter and corn or golden syrup and mix well.

Add the bourbon, mix until completely incorporated, and let reach a thick consistency before drizzling on top of the cooled cake.

For the chocolate bourbon glaze:

I was looking for a bundle cake recipe and I came along yours. Its exactly what I was looking for!! Can't wait to make this with my 4vyear old granddaughter!! Hoping the nuts I add make it still come out okay.

Turned out beautifully !  I interchanged Eggnog with Buttermilk and used lemon juice to sour the nog.  Yummy !

Made another substituting clabbered eggnog and 15oz can pumpkin puree.  Texture is delicate.  Will glaze with a rum sauce.  So good for gifting !

This is a delicious cake and a recipe I'll hang on to. However, I did find a couple of the proportions off. I mashed 5 bananas of what I consider a pretty average/medium size and it still only came to about 1 3/4c; but that amount worked fine and the cake was plenty moist.
Using a non-stick bundt pan the cake needed a total bake time of about 70 minutes; I covered the top with foil for the last 15 minutes, as it was getting pretty brown.
I don't know how the 'glaze' would possibly run down the cake when made as directed. I quit adding powdered sugar after 1/2c and still had to add about 3T of cream before I got a glaze consistency. But it tasted good (and had to be kept in the fridge, of course). The chocolate bourbon glaze sounds amazing; I'll try that one next time!

Cake mix and fresh bananas are combined to create the most delicious and moist Banana Upside Down Cake that is perfect for any occasion.

Easy Banana Upside Down Cake Recipe

butter

cinnamon

bananas ({sliced})

yellow butter cake mix

vegetable oil

banana pudding mix

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Add sliced bananas to the bottom of the prepared bundt pan in an even layer.

Combine melted butter, brown sugar, and cinnamon into a medium bowl and whisk until the brown sugar is slightly dissolved.  Pour it over the top of the sliced bananas.

Banana Topping

Combine cake mix, eggs, vegetable oil, water and banana pudding mix in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the banana topping. Be sure to spread into an even layer.

Bake in a 350° oven for 35-40 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for one hour {that is a magical number}. After 1 hour run a knife around the edges of the cake. Then invert your Banana Upside Down Bundt Cake onto a cake plate and cool completely. If bananas stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Banana Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Cake Batter

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686324394/pglqnwa8x1jpm9f5uewm.mp4

This recipe for Banana Upside Down Cake is so easy to make and tastes delicious! The buttery brown sugar topping makes it irresistible.

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