Banana Bread Bundt Cake
If your bananas have officially crossed the line from “perfect for snacking” to “too ripe to eat,” this Banana Bread Bundt Cake is exactly what they were meant for. It has all the comforting flavours of classic banana bread but baked into a soft, buttery Bundt cake that’s perfect for sharing.
The secret to its incredibly moist texture is the combination of ripe bananas and Greek yogurt. The bananas add natural sweetness and flavour, while the yogurt keeps every slice tender without making the cake feel heavy. It’s the kind of recipe that fills your kitchen with the smell of fresh baking and has everyone asking when they can have a slice.
To take it to the next level, the cake is finished with a warm brown sugar icing that drips beautifully over every curve of the Bundt cake. It adds rich caramel notes that pair perfectly with the banana, while a sprinkle of chopped walnuts brings just the right amount of crunch. Every bite has a balance of soft cake, sweet glaze, and nutty texture.
This cake is just as welcome at a weekend brunch as it is on a dessert table. Serve it with a hot cup of coffee in the morning, enjoy a slice as an afternoon treat, or bring it to family gatherings where it’s guaranteed to disappear quickly. It also keeps beautifully for several days, making it a great make-ahead bake when you’re hosting.
We love recipes that help reduce food waste, and this is one of our favourites. Instead of throwing out overripe bananas, turn them into a dessert that tastes even better the next day. Once you try this Banana Bread Bundt Cake, you might find yourself hoping your bananas turn brown just a little faster.
Banana Bread Bundt Cake
Equipment
- Bundt Cake Pan
Ingredients
Banana Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 sticks 1 cup unsalted butter, softened
- 1 2/3 cups granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 ripe bananas mashed
- 1 cup plain Greek yogurt
Brown Sugar Icing
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 3/4 cup powdered sugar
Topping
- Chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a Bundt pan well and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer, beat the softened butter until light and fluffy.
- Add the granulated sugar and continue beating until well combined.
- Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
- Mash the bananas and stir them into the batter.
- Add half of the dry ingredients and mix until just combined. Add the Greek yogurt and mix again, then fold in the remaining dry ingredients until no streaks of flour remain. Be careful not to overmix.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the icing. In a small saucepan over medium heat, melt the butter with the brown sugar and milk. Stir until smooth, then remove from the heat and mix in the vanilla. Whisk in the powdered sugar until smooth and slightly thickened.
- Drizzle the icing over the cooled Bundt cake and finish with chopped walnuts before serving.
