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This Banana Bundt Cake is the perfect banana cake recipe made in a bundt pan. It’s like a pound cake but more moist and fluffy!
RECIPE: crazyforcrust.com/banana-bundt-cake/
FOR THE POUND CAKE:
1 teaspoon salt
2 teaspoon baking soda
3 cups all-purpose flour (measured correctly)
1 cup unsalted butter softened
4 overripe bananas
1/4 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
FOR THE FROSTING:
3 tablespoons unsalted butter softened
3 ounces cream cheese softened
1 cup powdered sugar
1 teaspoons vanilla extract
Pinch salt
Pecans or walnuts, chopped, for serving (optional)
INSTRUCTIONS
Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
Whisk together flour, salt, and baking soda in a medium bowl.
Mash your bananas with a fork.
With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.
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Webto make the fully assembled layer cake, a bundt pan won’t work. You could make the cake as a banana bundt cake with a little glaze like a lemon bundt cake. Another citrusy cake option would be a harvey wallbanger cake, and of course, a classic bundt cake recipe has always been a pumpkin bundt cake. They’re all so moist and delicious!
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