This banana bundt cake is SO moist and brushed with maple syrup for a sweet, sticky glaze. It’s my go-to recipe when I need something that looks impressive but is so quick and simple to put together. Bake this for your friends and family and everyone will be asking for the recipe!
WHAT YOU NEED softened butter or shortening mashed ripe banana unsalted butter light brown sugar 100% pure maple syrup large eggs vanilla extract sour cream baking powder baking soda cinnamon kosher salt all-purpose flour or gluten-free 1-to-1 baking flour flaky sea salt
1. Preheat the oven to 350F and prep a 10-cup bundt pan. Rub the entire inside with softened butter or shortening (my preferred choice), making sure to get into all the nooks and crannies. Set aside. 2. In a large mixing bowl, whisk together the mashed banana (make sure to measure or weigh to exactly 2 cups), melted butter, brown sugar, and 1/4 cup maple syrup until well combined. Then whisk in the eggs and vanilla until blended, followed by the sour cream. Add the baking powder, baking soda, cinnamon, and salt and whisk to evenly distribute, then carefully whisk in the flour until you reach one even consistency.
3. Pour the batter into the pan, filling it about two inches from the top, and bake for 45 to 50 minutes or until golden, well puffed, and a toothpick inserted in the center comes out clean with a few moist crumbs. 4. Cover the pan with foil and let it sit for about 10 minutes. Then remove the foil and turn it out onto your tray of choice. Cool for about 20 minutes, then brush the outside with the extra 1 to 2 tablespoons of maple syrup. Sprinkle with sea salt, slice, and enjoy! 5. To store, keep the cake in a container at room temperature for about 3 days or in the refrigerator for about a week.