Banana Nut Bundt Cake Recipes

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BANANA-NUT BUTTERMILK BUNDT® CAKE



Banana-Nut Buttermilk Bundt® Cake image

This Bundt® cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.

Provided by Kathy Puskar

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 13

¾ cup unsalted butter, at room temperature
3 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup 1% buttermilk
2 cups mashed ripe bananas
1 cup chopped toasted walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
  • Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)



The Best Banana Bundt Cake (Dorie Greenspan) image

This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

Provided by blucoat

Categories     Quick Breads

Time 1h24m

Yield 16 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
about 4 very ripe banana, mashed (1 1/2 - 1 3/4 cups)
1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

Steps:

  • Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone 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 inches 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 65-75 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 have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
  • OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
  • MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BANANA-NUT BUNDT CAKE



Banana-Nut Bundt Cake image

June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 11

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (about 3 medium)
1 can (8 ounces) crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped nuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.

Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA NUT BUNDT CAKE



Banana Nut Bundt Cake image

I have not tried this cake. I'm posting this for safe keeping. I found this in Taste Of Home Quick Cooking 2005. This eye appealing cake has a temptingly tropical twist in every slice, thanks to the chopped bananas, pineapple bits and coconut.

Provided by internetnut

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (3 medium)
8 ounces crushed pineapple, undrained
1 1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-inch fluted tube pan.
  • Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.

BANANA BUNDT CAKE



Banana Bundt Cake image

This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!

Provided by carola

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup butter, softened
1 egg, beaten
6 tablespoons turbinado sugar
1 ¼ cups mashed overripe bananas

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.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g

BANANA BREAD BUNDT CAKE RECIPE BY TASTY



Banana Bread Bundt Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, ripe bananas, large eggs, nonfat greek yogurt, honey, vanilla extract, whole wheat flour, baking soda, walnuts, powdered sugar, plain nonfat greek yogurt

Provided by Mercedes Sandoval

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 11

nonstick cooking spray, for greasing
5 ripe bananas
3 large eggs
¾ cup nonfat greek yogurt
½ cup honey
1 ½ teaspoons vanilla extract
2 ¼ cups whole wheat flour
1 ½ teaspoons baking soda
1 cup walnuts, roughly chopped, plus more for topping
2 cups powdered sugar
2 tablespoons plain nonfat greek yogurt

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  • In a large bowl, mash the bananas. Add the eggs, yogurt, honey, and vanilla and whisk to combine.
  • Add the flour and baking soda and stir with a rubber spatula to incorporate. Fold in the walnuts.
  • Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
  • Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on the bread.
  • Invert the cake onto a wire rack set over a baking sheet and let cool completely.
  • Make the frosting: In a small bowl, mix together the powdered sugar and 2 tablespoons of Greek yogurt. Add more yogurt as needed until your desired consistency is reached.
  • Pour the frosting over the bread. Quickly sprinkle more walnuts on top before the frosting sets.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 89 grams, Fat 10 grams, Fiber 6 grams, Protein 10 grams, Sugar 57 grams

BANANA POUND CAKE



Banana Pound Cake image

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.

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