This Banana Bread Bundt Cake is perfectly sweet, moist, and topped with an irresistible brown butter glaze. It's the answer to all your overripe banana problems!
Are you the type of person who buys a ton of fruit with all the best intentions, only to have a ton leftover at the end of the week and it's starting to go bad, quickly? Yeah, me too.
Nothing is worse than when your bananas get all mushy and bruised, but I'll let you in on a little secret- those bananas are the BEST for baking. So don't throw them out, save them for this banana bread bundt cake! If you need to, you can peel and freeze your bananas and save them for this recipe on a rainy day.
This delicious cake is very easy to make, super moist, and the brown butter glaze on top is like the cherry on top of a sundae.
Ingredients needed:
This is your basic cake and glaze recipe, but a few notes below:
- Bananas: the riper, the better! You need about 1 ¾ cup which is about 3.5 or 4 bananas.
- Greek yogurt: This helps keep our cake moist. I used fat-free plain greek yogurt, but you could use full fat or sour cream as well.
- Browned butter: directions in the recipe on how to brown your butter, it's easier than you think!
- Powdered sugar (for the glaze): this will be sifted for our glaze to remove lumps and add some air.
How to make this cake:
Make the cake:
- Mix together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together your butter and sugars, then add in the eggs, vanilla, banana, and yogurt.
- Slowly mix in the dry ingredients until everything is combined.
- Pour batter into a generously greased cake pan, filling about ¾ of the way. Bake in the oven for 55-65 minutes.
- Allow the cake to cool for 10 minutes exactly, and then invert onto a wire cooling rack. Let it cool completely before glazing.
Make the glaze:
- Brown the butter and allow it to cool while you sift the sugar.
- Sift your sugar in a separate bowl. Once the butter is cooled, pour it over the sugar and add the vanilla and pinch of salt.
- Using an electric mixer, beat the sugar until combined, then add in your first tablespoon of milk. I like to add them 1 at a time until it reaches the consistency you want. If you want a thicker glaze, add less milk, if you want a thinner glaze, add more.
Tips and tricks
- Spray your bundt pan GENEROUSLY. When I say generously I mean it, don't skimp on the spray. Get it in every single crevice and corner. I used regular ol' butter-flavored cooking spray, a lot of people recommend using a spray that has flour in it as well.
- Tips for browning the butter: my biggest tip when browning butter is to keep an eye on it! It goes from brown to burnt quite quickly, so make sure to not walk away from your butter while it's on the stove.
How to cool your bundt cake
Cooling your bundt cake for 10 minutes is the key to removing it from the pan. If you do it too soon the cake won't set, and too late it'll cool and stick to the pan.
After 10 minutes, place a wire cooling rack over top of the bundt pan and carefully invert it to flip it out. Let it cool completely before glazing.
If you do both of the things above and your cake still sticks, it might be your pan. I recommend using Nordic Ware bundt pans.
Storing
This cake can be stored on your counter in an airtight container or wrapped in plastic wrap for up to 5 days. I would hold off on glazing the cake until you are ready to serve it.
You can also freeze it for up to 2 months (if freezing before serving, make the glaze before you serve).
Want to try more recipes?
- Blueberry Buckle Cake
- Orange Almond Pound Cake
- Banana Carrot Muffins
- Banana Blueberry Muffins
- Chocolate Banana Bread Mug Cakes
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Banana Bread Bundt Cake Recipe
Ingredients
Banana Bread Cake
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 1¾ cup mashed banana about 4 large ripened bananas
- 1 cup plain greek yogurt or sour cream
Brown Butter Glaze
- 4 tablespoon unsalted butter browned
- 1½ cup powdered sugar sifted
- pinch of salt
- 1 teaspoon vanilla extract
- 3-5 tablespoon milk or ½ & ½
Instructions
Make the cake
- Pre-heat your oven to 350°. In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy. Add in eggs, one at a time. Mix in the vanilla, banana, and yogurt. Your batter will be clumpy, don't worry about it! Slowly mix in the dry ingredients until everything is combined.
- Grease your bundt pan- I use butter cooking spray and spray it GENEROUSLY. You could also brush melted butter on the inside and coat it with flour.
- Pour batter into the cake pan, filling about ¾ of the way. Don't fill all the way to the top, as your cake will rise while it bakes (Any leftover batter you can use to make cupcakes)!
- Bake in the oven for 55-65 minutes, until the edges start to pull away from the sides of the pan.
- Allow the cake to cool for 10 minutes exactly, and then invert onto a wire cooling rack. Let it cool completely before glazing.
Make the glaze
- Brown the butter: In a small saucepan, brown the butter on the stovetop over medium heat. Mixing occasionally, melt the butter and allow it to start to foam and make popping noises. Once you start to see little brown flecks form on the bottom of the pan, continue to mix until it you smell a nutty aroma and the butter turns an amber color. Remove from heat and pour into a bowl to cool.
- Sift your sugar: In a separate bowl, measure 1½ cups of powdered sugar and sift it to remove any clumps. Add the cooled melted butter to the sugar, as well as the vanilla and pinch of salt.
- Using an electric mixer, beat the sugar and butter mixture until combined, and then add in your first tablespoon of milk. I like to add them 1 at a time until it reaches the consistency you want. If you want a thicker glaze, add less milk, if you want a thinner glaze, add more.
Notes
- You can make this recipe by hand, just make sure to have your butter at room temperature so it's easy to mix with the sugars (you'll need some extra arm strength). I recommend using an electric mixer!
- Make sure to time the cooling of this cake in order to ensure it doesn't stick to the pan. Also, remember to generously spray your pan before you pour the batter in.
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