Banana Bundt Cake with brown sugar glaze
Soft, moist and super flavorful banana bundt cake topped with warm brown sugar glaze. Think of it as a thicker, fluffier banana bread.
Servings: 12 slices
Calories: 510kcal
Equipment
- 10-cup bundt cake pan
- stand mixer or electric hand mixer
Ingredients
Banana Bundt Cake
- 3 ½ cup all-purpose flour (455 g)
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter (226 g), softened, room temp
- ¾ cup light brown sugar, (150 g), packed
- ¾ cup granulated sugar (150 g)
- 4 large eggs, room temp
- 2 teaspoon pure vanilla extract
- 2 ½ cup mashed very ripe bananas (620 g), about 4 large bananas
Brown Sugar Glaze
- ¾ cup confectioners' sugar (86 g)
- ¼ cup brown sugar (50 g), packed
- pinch kosher salt
- ¼ teaspoon pure vanilla extract
- 3 Tablespoon unsalted butter (42 g), melted
- 2 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.
Notes
Preparing 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.
- 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
Nutrition
Calories: 510kcal, Carbohydrates: 77g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 433mg, Potassium: 266mg, Fiber: 2g, Sugar: 44g, Vitamin A: 685IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 2mg