This is the BEST Banana Bundt cake. It’s lovely soft, moist cake and absolutely delicious with a little powdered sugar dusted on top. This will quickly become a recipe you will go to when you need something to serve with coffee.
What I love about this classic banana bundt cake is that you can make ahead and it tastes better the next day! This best banana bundt cake recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering and banana bread/cake. If you’d like, you can make it with the mini bundt pans! That way you make individual servings, and the mini cakes just look too cute and tempting. Big or little, either way works!
Recipes like this always bring me back to my childhood.
My mom always had a magical way of making the simplest ingredients taste heavenly. Does anyone else feel this way? She was so graceful in the kitchen and in no time flat, whipped up something delicious. This recipe is one of the reasons why I wanted to go into the pastry and baking field. The results were so delicious and comforting and made people so happy. From that point forward, I wanted to make all my recipes taste this good!
And we all know you have a couple brown bananas sitting on your countertop. So what are you waiting for? Not only is this recipe easy, but it’s so DELICIOUS, you’ll find yourself making excuses to have a slice after every meal (and sometimes in between!) You can top it with powdered sugar, a little whipped cream, or even some fresh berries to keep it interesting! Pair it with a tall glass of milk and dig in! Hope you enjoy this recipe just as much as I did, and it brings you right back to your childhood.
If you loved this recipe, be sure to check out my gingerbread muffins, or my cranberry orange rum cake!
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Best Banana Bundt Cake
- Prep Time: 15 mintes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Description
Ingredients
1 1/2 cups ripened bananas (about 3 medium sized)
1 tbl lemon juice
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
1 1/2 cups milk
Instructions
Combine bananas and lemon juice in a small bowl and set aside for 15-30 minutes. Preheat oven to 375 F
In a large bowl, combine dry ingredients and whisk to get rid of any lumps. Add eggs, vanilla, oil and milk and mix until just combined. Fold in bananas until combined.
Pour batter into the prepared bundt pan, smooth out into an even layer. Place in the oven and bake for 45-55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Dust with powdered sugar or top with a little whipped cream and berries.
10 Comments
Yum, might be the dessert for Easter brunch. I love banana cakes and I love this is a bundt cake.
Your banana cake looks so delicious. Perfect snack while watching TV with soft drinks or fresh juices, I’m excited to try it. Thank you.
This looks like a simple and classy Easter (or Good Friday!) dish. Pinning it now!
I love bananas and this would be perfect now that summer is coming in. We always extra bananas that go soft quicker. Would be perfect for a cake. Gonna try soon.
Mmmm, I LOVE a good bundt cake! They always look so elegant on a cake stand… and without much fuss! This one looks perfectly moist and delicious!
Omg, I’m loving this!! Totally loving your blog!! Beautiful photography!
Hi! I just made this recipe and noticed the milk just said 1 1/2…no unit of measurement. What should it be? I guessed cups and the batter looked right! It’s in the oven baking now, so fingers crossed! ????
Yes cups!!
Can buttermilk be substituted for regular milk? Just curious.
Yes!