Home · Recipes · Bundt Cakes Banana Bundt Cake Author: Maryanne CabreraPublished: Nov 11, 2021Updated: Oct 5, 2023 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. Soft, moist, and super flavorful banana bundt cake topped with warm brown sugar glaze. Ever wonder why it’s called a bundt cake? The word “bundt” was created by the cake pan’s designer, Dave Dalquist. The name was derived from the German word bundkuchen, meaning “a cake for gathering.”Fun fact to share at your next family gathering! Reasons to Try This Recipe Banana is such a versatile ingredient that adds flavor and moisture to all sorts of baked goods. Bananas are definitely my favorite fruit to bake with. Of course, you are familiar with banana bread. But, have you tried using banana in other applications like banana chocolate chip cookies, fried banana rolls, or banana yeast bread? Here is another banana recipe for all the banana fans. Banana bundt cake! Ingredient Notes Banana bundt cake and banana bread use the same ingredients in different ratios and amounts. Texture is the main difference between banana bundt cake and banana bread. Next biggest difference is sweetness. Banana bundt cake is leavened by creamed butter and a mixture of baking powder and baking soda. Banana bread is often made with melted butter or liquid oil. Quick bread is usually only chemically leavened with baking powder or baking soda. This bundt cake is soft yet thick. The interior has a moist pillowy texture. The cake itself is not very sweet. Instead, it relies on the brown sugar glaze topping for that pop of sweetness. Banana bread has a looser crumb. It is know for its sweet flavor and mix-ins such as toasted nuts, chocolate chips, or dried fruits. Recommended Bundt Cake Pan This banana bundt cake recipe was tested in a 10-inch bundt pan (10 cup capacity). You may use up to a 14-cup capacity pan with no problem. I highly recommend this non-stick 10-cup bundt pan by Nordic Ware. It’s classic and simple shape is easy to clean and allows for easy unmolding! How to prepare bundt pan for baking Every bundt cake will benefit from being baked in a greased bundt pan. Even nonstick bundt pans should be greased. There are several greasing options: butter, oil, or spray. I prefer using butter. Soften butter until it has the consistency of mayonnaise. Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan. Add a tablespoon or two of flour into the buttered bundt pan. Turn and swirl the pan around to distribute the flour. Tap out any excess flour. That’s it! The bundt pan is ready for batter and baking! Tips for Unmolding Bundt Cake Set a kitchen timer or your phone timer for 10-15 minutes. On average- 10 minutes for six to ten cup bundt cakes and 15 minutes for bundts larger than ten cups. This cooling time allows the cake to slightly pull away from the edges of the pan. Don’t let the bundt cake cool to room temperature in the pan. The cake will continue to cook and dry out. It also will soften the exterior crust of the bundt cake. Never unmold a hot cake directly out of the oven. A hot cake is super fragile. To unmold, place wire rack over the bundt cake. Invert pan with the rack. Tap on the pan, if necessary. The cake should just slide out of the pan onto the wire rack. Brown Sugar Glaze This isn’t your standard glaze topping. Brown sugar glaze is a mixture of confections’ sugar (powdered sugar), brown sugar, and melted butter. The mixture will be rather thick at first. It will loosen when milk is added. Microwave the mixture in 15 second intervals until the sugar has melted and the mixture is smooth. Drizzle warm glaze all over bundt cake. This brown sugar glaze also works for pound cakes, muffins, pancakes, and oatmeal! Tips for Slicing Bundt Cake Use a serrated knife! I recommend this two-piece serrated knife set. It comes with a longer knife for bread loaves & cakes and a shorter knife perfect for slicing tomatoes, English muffins, and bagels. Use a gentle sawing motion to slice the cake using the serrated knife. This produces nice clean cuts. Cool cake before slicing. A warm cake will easily tear and crumble. The interior may not have fully set up, resulting in a gummy cake. Cake Storage & Leftovers Store leftover cake at room temperature in a covered container for up to three days. This is a very moist cake. It will stay soft and moist for several days. The glaze will soften and melt in an airtight container. More Banana Recipes Banana Cream Cake Banana Foster Bread Pudding Roasted Banana Cheesecake Ice Cream Banana Cinnamon Rolls Banana Bundt Cake with brown sugar glaze 4.75 from 4 votes Soft, moist and super flavorful banana bundt cake topped with warm brown sugar glaze. Think of it as a thicker, fluffier banana bread. Prep Time: 20 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 10 minutes minutes Servings: 12 slices Print Recipe Pin Recipe Rate Recipe Equipment10-cup bundt cake panstand mixer or electric hand mixer IngredientsBanana Bundt Cake3 ½ cup all-purpose flour (455 g)1 ½ teaspoon kosher salt1 teaspoon ground cinnamon1 teaspoon baking soda½ teaspoon baking powder1 cup unsalted butter (226 g), softened, room temp¾ cup light brown sugar, (150 g), packed¾ cup granulated sugar (150 g)4 large eggs, room temp2 teaspoon pure vanilla extract2 ½ cup mashed very ripe bananas (620 g), about 4 large bananasBrown Sugar Glaze¾ cup confectioners' sugar (86 g)¼ cup brown sugar (50 g), packedpinch kosher salt¼ teaspoon pure vanilla extract3 Tablespoon unsalted butter (42 g), melted2 Tablespoon milk Instructions Cake:Preheat oven to 350°F. Generously butter and flour a 10-cup bundt cake pan* (see notes). Tap out excess flour. Set aside.In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set side.In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together butter, brown sugar, and sugar until smooth. Scrape down sides of bowl as needed.On medium speed, add eggs one at a time, ensuring each egg is incorporated before adding the next. Add in vanilla. Add dry flour mixture in three additions, alternating with the mashed bananas. Begin and end with the flour mixture. Mix on low speed until there are no longer any streaks of flour. Scrape down bowl as needed to ensure thorough mixing.Transfer batter into prepared bundt cake pan. Level batter. Bake for 50-55 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.Cool cake in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and cool to room temperature.Glaze:Stir together confectioners' sugar, brown sugar, salt, vanilla, and melted butter. Mixture will be rather thick. Stir in milk. Microwave for 15 second intervals until sugar has melted and mixture is smooth. Drizzle warm glaze all over bundt cake.*Glaze will thicken as it cools. Simply reheat to thin out. NotesPreparing Bundt Pan: Every bundt cake will benefit from being baked in a greased bundt pan. Even nonstick bundt pans should be greased. Soften butter until it has the consistency of mayonnaise. Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan. Add a tablespoon or two of flour into the buttered bundt pan. Turn and swirl the pan around to distribute the flour. Tap out any excess flour. Storage & Leftovers: Store leftover cake at room temperature in a covered container for up to three days. This is a very moist cake. It will stay soft and moist for several days. The glaze will soften and melt in an airtight container Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: banana bundt cake, banana bread bundt, brown sugar glaze, banana cake Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.