Best 9 Bonnies Classic Banana Bundt Cake Recipes

EASIEST MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees. Spray your mini bundt pan with olive oil cooking spray or grease it with a little bit of butter.
• Mix the wet ingredients (bananas, greek yogurt, butter vanilla, eggs, sugar) together. Cream them together completely to give your cakes lift and lightness.
• Mix the dry ingredients together.
• Mix the wet and dry ingredients together, and pour into a mini bundt pan (kind of like you're making muffins, but instead they're little bundt cakes). Make sure to not overmix, or your cakes will turn out rubbery.
• Bake for 25 minutes at 350 degrees. Note - depending on your oven calibration, these might take less or more time to cook. Check them after 15-20 minutes and then frequently thereafter to make sure they don't overcook! Let cool, and then serve.

CLASSIC BANANA BUNDT CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a large bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the speed to low and mix in the bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
• Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
• If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
• Use an electric mixer to blend together the frosting ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides.

BANANA BUNDT CAKE

Steps:

• Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
• In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and cream into the butter at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed.
• Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas.
• With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then add the yogurt, followed by the rest of the flour mixture.
• Transfer the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
• Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil.
• Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving-it's even better the next day.
• To prepare the frosting, beat the cream cheese and butter on medium speed until smooth and combined, about 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the powdered sugar, then the vanilla bean paste and salt. Increase the speed to high, and continue beating until completely smooth and combined.
• Spread the frosting over the cooled cake, cut into slices, and enjoy.

EASY BANANA BUNDT CAKE

Steps:

• Preheat your oven to 350°F and grease a 10 cup capacity Bundt pan.
• In a large bowl, mash the bananas until mostly smooth. Stir in the sugar, vegetable oil, eggs and vanilla.
• In a small bowl, whisk together flour, baking soda, cinnamon and salt.
• Stir the flour mixture into banana mixture until just mixed. Do not overmix!
• Pour the batter into the prepared pan. Bake for 40-45 minutes or until a skewer comes out clean when poked into the cake.
• Cool for 15 minutes in the pan before turning out to cool completely.
• Dust with powdered sugar or drizzle with a simple powdered sugar and cream glaze (or both!)

BANANA BUNDT CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F (176°C). Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
• If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
• Add the bananas and beat just until incorporated. Combine flour, baking powder, baking soda and salt. Add this dry mixture to the batter in the bowl, alternately with the sour cream. Beat just until the ingredients are incorporated. Mix in the walnuts and chocolate chips.
• Pour the batter in the greased bundt pan and bake at 350 F for 50-55 minutes.

CLASSIC BANANA CAKE

Steps:

• Preheat the oven to 350°F. Cream sugar and butter together. Add sour cream and eggs, and stir to combine.
• In a separate bowl, combine baking soda, salt, and flour. Add this alternately with the mashed bananas to the creamed butter mixture. Add vanilla and stir to combine.
• Pour into a greased and floured bundt pan, and bake for 40-45 minutes, until the cake's top turns golden brown.
• Remove from oven and allow to cool completely, about 45-60 minutes. Once cool, invert pan and allow gravity to aid in the release of the cake.
• To make the glaze, combine powdered sugar, maple syrup, and vanilla. Glaze cake and garnish with nuts if using. Slice and serve.

FRESH BANANA BUNDT CAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. SPRAY "BAKERS JOY" ONTO A 8 CUP BUNDT PAN.
• 2. CREAM THE SHORTENING AND SLOWLY ADD SUGAR AND BEAT UNTIL LIGHT. MIX THE FLOUR, BAKING SODA AND SALT, ADD TO FIRST MIXTURE AND BLEND. SLOWLY ADD THE SOUR CREAM AND BEAT UNTIL WELL BLENDED. SPREAD IN THE PAN AND BAKE FOR ABOUT 45 MINUTES.
• 3. COOL IN THE PAN 5 MINUTES BEFORE INVERTING ON RACK
• 4. ICING: 2 ½ CUP POWDERED SUGAR 4 TSP HOT WATER 1 TSP RUM
• 5. PUT HOT WATER IN A BOWL AND BEAT IN THE CONFECTIONER'S SUGAR UNTIL THE FROSTING IS THICK ENOUGH TO SPREAD. ADD RUM. CONTINUE BEATING A FEW MINUTES UNTIL CREAMY.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.