Can this cake be made gluten free?

Yes! Simple swap the all-purpose flour with a cup-for-cup gluten-free baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure. Just make sure to bake the cake for an extra 5 minutes.

Will this work in a 12-cup bundt pan?

It will, it just won't fill as much of the pan so your bundt cake will appear somewhat small and flat.

Is there a substitute for the sour cream?

Yes, you can also use full fat unsweetened Greek yogurt!

How do you store banana bundt cake?

Keep the cake in an airtight container at room temperature for about 3 days or in the refrigerator for about a week. It stays nice and moist!

Can you freeze banana bundt cake?

Sure! Once it's completely cooled, keep it well wrapped in the freezer where it can last for a few months.

How do I serve the cake if I make it a day ahead?

To make ahead, bake the cake and brush with the maple syrup. Once cooled, store in a container in the refrigerator. To serve, bring up to room temperature and then sprinkle with sea salt.

Banana Bundt Cake - Butternut Bakery

Description

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!

Ingredients

Banana Bundt Cake

2 tbsp softened butter or shortening, for coating the pan
2 cups (490g) mashed ripe banana (about 5 of the ripest bananas you’ve ever seen)
3/4 cup (168g) unsalted butter, melted
1 cup (200g) packed light brown sugar
1/4 cup (80g) 100% pure maple syrup, plus 1-2 tbsp for brushing
3 large eggs
2 tsp vanilla extract
1 cup (240g) sour cream
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
3 cups (385g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
Flaky sea salt, for topping

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Instructions

Banana Bundt Cake

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.
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.
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.
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!
To store, keep the cake in a container at room temperature for about 3 days or in the refrigerator for about a week.

Equipment

Swirl Bundt Pan

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Prep Time: 20 minutes
Cooling Time: 30 minutes
Cook Time: 50 hour
Category: Dessert
Method: Baking
Cuisine: American