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    Home » Breakfast Recipes

    PUBLISHED: Jul 15, 2020 · UPDATED: May 6, 2022 by Precious · This post may contain affiliate links · 6 Comments

    Banana Bundt Cake

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    Banana Bundt Cake is a great cake to make when you have lots of overripe bananas to use up! This cake is perfect for breakfast, with tea or coffee or as a snack. Enjoy with or without cream cheese frosting (recipe below).

    Freshly bakes Banana Bundt Cake in a Bundt Pan

    This Banana Bundt Cake recipe is the same as my banana bread recipe but all ingredients are doubled. So this cake batter fills a large bundt pan.

    I love this recipe because it is a way for me to use up several overripe bananas at once. I use 6 bananas in this recipe!

    Overripe bananas on wooden board

    You'll love this Banana Bundt Cake! The cake is soft, so flavorful with amazing banana flavor. It is large enough to feed a crowd or a big family, and this cake is quite the breakfast treat!

    What is Banana Bundt Cake?

    Banana Bundt Cake is simply banana cake or banana bread baked in a bundt pan. A bundt pan is a pan with fluted or grooved sides and it mostly has a central tube which leaves a hole in the center of a cake.

    Cake bakes in a bundt pan

    Bundt pans make beautiful cakes! They are ideal for baking cakes that are not frosted like my perfect plain cake or easy yogurt cake.

    How To Make Banana Bundt Cake

    1. Mash overripe bananas into a paste. Add in milk and mix.

    2. Cream together sugar and butter. Add in eggs, vanilla extract and the banana milk mixture and mix.

    3. Add flour, baking powder, baking soda, salt and ground cinnamon to the banana mixture. Mix to form a batter.

    banana bundt cake batter in a bundt pan

    4. Pour the batter into a greased bundt pan and bake until golden brown and a toothpick inserted in the middle of the cake comes out clean.

    You can serve this Banana Bundt Cake as is or you can make some cream cheese frosting to go with it. It is delicious either way!

    slice of bundt cake wth cream cheese frosting
    Freshly bakes Banana Bundt Cake in a Bundt Pan

    Banana Bundt Cake

    Easy Banana Bundt Cake recipe! Perfect for breakfast, with tea or coffee or for snacking. Enjoy with or without cream cheese frosting.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 12 servings
    Calories: 574kcal
    Author: Precious

    Ingredients

    • 6 overripe bananas medium to large bananas
    • 1 cup whole milk (250 ml)
    • 1 cup unsalted butter, softened
    • ⅔ cup granulated sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour (375 grams)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons cinnamon powder

    Cream Cheese Frosting

    • 8 oz cream cheese, softened
    • 8 tablespoons butter, softened
    • 1 ½ cups icing sugar
    • 2 teaspoons vanilla extract

    Instructions

    • Rub butter in a 10 inch bundt pan. Pour about a tablespoon of flour into the pan. Shake the pan around so it is completely coated in the flour. Pour out the excess flour from the pan.
    • Preheat oven to 350 degrees F (180 degress C).
    • Peel the bananas and place into a mixing bowl. Mash into paste using a fork or potato masher. Add the milk to the mashed bananas and mix to combine.
    • Combine the butter and sugar in a large mixing bowl. Beat together until fluffy (you can so this using an electric beater or a fork).
    • Add the eggs, the banana-milk mixture and vanilla extract into the butter and sugar and mix until just combined.
    • Add in the flour, baking powder, baking soda, salt and cinnamon powder. Mix until just combined.
    • Pour the mixture into the prepared bundt pan and bake for about 50 minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean.
    • Serve the cake as it or let it cool completely then spread the cream cheese frosting on top before serving.

    Cream Cheese Frosting

    • Beat together butter and cream cheese until smooth. Add sugar and vanilla and beat until creamy. Spread over the banana bundt cake. The cake will take about half then save the rest.

    Notes

    Number of calories doesn't take into consideration the cream cheese frosting (if you choose to make it).

    Nutrition

    Calories: 574kcal | Carbohydrates: 66g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 472mg | Potassium: 331mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1111IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!
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    More Easy & Delicious Breakfast Recipes

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    • Pumpkin Chocolate Chip Pancakes
    • Vitumbua - East African Coconut Rice Pancakes

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Evelyn says

      July 16, 2020 at 7:24 am

      You are wonderful dear

      Reply
      • Precious says

        July 17, 2020 at 5:38 am

        Thank you, dear.

        Reply
    2. Cozyroyale says

      July 16, 2020 at 9:03 pm

      Nice ma'am
      Please can I get crunchy, milky chinchin recipe from you
      Thanks

      Reply
      • Precious says

        July 17, 2020 at 5:38 am

        Here is my chin chin recipe: https://www.preciouscore.com/the-best-chin-chin-recipe/

        Reply
    3. Theressa says

      April 24, 2022 at 7:06 am

      Thank you so much I hope this recipes help me in my gce practical thank you ma’am

      Reply
      • Precious says

        April 26, 2022 at 8:46 am

        You are so welcome, Theressa.

        Reply

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