Description
A supremely moist banana Bundt cake with a tender crumb and rich caramelized crust, drizzled with vanilla glaze. This elegant cake showcases ripe bananas and warm spices in a stunning ring shape, perfect for special occasions or weekend brunches.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 ripe bananas, mashed (about 1 1/2 cups)
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Mix in bananas. Alternately add dry ingredients and sour cream, beginning and ending with flour.
- Pour batter into prepared pan. Bake 55-65 minutes until a tester comes out clean.
- Cool in pan 15 minutes, then invert onto a rack to cool completely.
- Whisk glaze ingredients until smooth. Drizzle over cooled cake.
- Garnish if desired before serving.
Notes
- For extra moisture: Use very ripe, almost black bananas
- Pan prep tip: Use baking spray with flour for easy release
- Make ahead: Unfrosted cake freezes well for 2 months
- Variation: Add 1/2 cup chocolate chips or toasted coconut
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg