Banana Bread Bundt Cake Recipe

A twist on a classic, this Banana Bread Bundt Cake is perfectly sweet, moist, and topped with an irresistible brown butter glaze.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 408kcal

Cost $5

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.

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.

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.