This no-fail banana bundt cake is so amazingly versatile, and never fails to turn out delicious and moist every time. This is truly the only recipe you will ever need for making banana cake, muffins or loaf!
I came across a recipe a few years ago: https://www.food.com/recipe/the-best-banana-bundt-cake-dorie-greenspan-434380. The photo they show doesn’t do it justice, but it is an outstanding recipe for a banana bundt cake, and my inspiration for this recipe.
Over the years I have made this numerous times. My version shown below has altered the ingredients slightly, to incorporate some whole wheat flour and brown sugar; a personal preference.
This banana bundt cake is very quick and easy to whip up, and looks incredibly impressive when it is done. Perfect for gifting a friend or neighbour that might appreciate some home baking this time of year.
If a bundt cake sounds a bit daunting, not a problem! This same recipe makes excellent banana muffins or loaf.
If you opt to make muffins or loaf out of this batter, it does make quite a bit. I was able to make two dozen muffins, and three mini loaves from a single batch of this recipe. They freeze great, so don’t worry if this is more than you think you can consume at one time, or feel free to halve the recipe.
For the muffins or loaf, I usually add in some chocolate chips and/or nuts if they aren’t going to be taken to school. I don’t usually add anything to the bundt cake, as it is pretty exceptional on it’s own.
Let me know if you give this one a try, happy holiday baking!
no-fail banana bundt cake
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter room temperature
- 2 tsp pure vanilla extract
- 2 eggs, large room temperature
- 4 bananas, mashed (~1 1/2 – 2 cups) very ripe
- 1 cup plain greek yogurt
- 1 1/2 cup walnuts
- 1 1/2 cup chocolate chips
- Preheat the oven to 350°F, make sure the oven rack is low enough to allow space for your bundt pan.
- Grease a Bundt pan, make sure to get butter into all of the crevices of the pan for easy removal after baking.
- In a large mixing bowl, add the dry ingredients together, and whisk to combine
- In a stand mixer, beat the butter until creamy
- Add in both sugars and beat at medium-high speed until the mixture has lightened in colour and appears fluffy (~3-5 minutes)
- Add in vanilla, add the eggs one at a time, beating for ~1 minute after each egg
- Scrape down your mixture and do one final mix to ensure all ingredients are incorporated, do not over mix
- On low speed, add in the mashed bananas until just combined
- Add in half of the dry ingredients, mix to combine
- Add in all of the greek yogurt, mix to combine
- Add in the remaining dry ingredients, mix to just combine, do not over mix
- Scrape the batter into the prepared pan, and ensure the top is smooth
- Bake for ~60 minutes, or until a toothpick or knife inserted into the centre of the cake comes out clean.
- Check the cake at the half way mark to see if it is browning too quickly, if so, cover loosely with some foil
- Let the cake cool on a cooling rack for ~10 minutes before removing from the pan
- Allow cake to fully cool to room temperature on a cooling rack