Like banana bread in bundt cake form! This Banana Bread Bundt Cake recipe will become your new favorite way to enjoy banana bread!! It is the best banana cake with a unique tender crumb.
Preheat oven to 325° F (165° C) or 350° F (175° C) for high altitude, unless using a dark pan. Spray a 10-12 cup bundt pan with baking release spray (my favorite), or brush with soft butter, then dust with flour.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt, set aside.
Beat the eggs and the sugar in a stand mixer fitted with a paddle attachment on medium-high speed for about 6-8 minutes - on the longer side if using natural cane sugar.
Slowly drizzle in oil, it should take 1-2 minutes to drizzle in while the mixer is on medium.
Add mashed bananas, creme fraiche (or sour cream or yogurt) and vanilla extract.
Slowly fold your flour mixture into the wet batter (if using walnuts or chocolate chips, be sure to toss in a tablespoon of flour before folding into the batter).
Pour the batter into the prepared bundt pan and tap a few times on a cutting board to get out any air bubbles.
Bake for about 65-75 minutes or until a skewer or cake tester inserted in the center comes out clean or with a few moist crumbs.
Cool on wire rack for 10 minutes, then invert onto a wire rack, removing the bundt pan and cool completely.
If desired, glaze cake with glaze one or glaze two and sprinkle with chopped walnuts.
Notes
Glaze Option # 1 Brown Butter Glaze
¼ cup butter
2 cups powdered sugar
3 tablespoons water or replace with cream or milk
Pinch of kosher salt
Glaze Option #2 Vanilla Butter Sauce
½ cup butter, use real butter
½ cup heavy whipping cream
1 cup granulated sugar
1 ½ -2 teaspoons vanilla extract
Glaze #1 Brown Butter Glaze Place your butter in a small saucepan, over medium-low heat melt butter; it will snap, sizzle and pop, swirl it around every once in a while, when it starts foaming up let it sit on low until foaming subsides, by then your butter should have a nutty aroma and a caramel color. Remove from heat and cool for a few minutes. In a small mixing bowl, measure powdered sugar and pour in browned butter and water, add a pinch of salt and whisk until smooth and pipeable or spreadable. If it seizes up on you or is too thick, add a teaspoon of water at a time until thin enough to pipe or spread. Whisking well to combine. Drizzle on your baked goods with a spoon, or pour your glaze into a piping bag (baggies work great too) for piping. Simply snip the end (or corner from a baggie). Be sure to snip a tiny bit initially and see how the stream comes out, if too tight, snip a bit more off until you get the desired amount.How to make Vanilla Butter Sauce - Glaze #2In a small heavy-bottomed sauce pan, over medium-low heat, melt the butter, sugar, heavy whipping cream, and vanilla. Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon. Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.High Altitude Banana Bread Bundt CakeI bake at 5280 feet above sea level and have tested this cake at high altitude and have had it tested sea level too. Turns out beautifully every time.
Increase flour to 3 ¼ cups
Reduce sugar to 1 ½ cups
Reduce baking soda to 1 ½ teaspoons
Bake at 350° F (175° C) and start checking at about 60 minutes.
Gluten-Free Banana Bundt CakeSubstitute 1 ½ cups almond flour and 1 ¾ cups gluten-free all-purpose flour for the flour. Double check the rest of your ingredients to make sure start checking the cake a little earlier, you don’t want it overbaked.Sugar-Free Banana Bread Bundt Cake (Low-Carb)If you are trying to cut out sugar due to diabetes or eating a low-carb diet, replace the sugar with a golden sugar substitute for the cake, I like this brand the best. Then use 2 cups almond flour and 1 cup coconut flour in place of the regular flour.