Light Fluffy Banana Bundt Cake Recipes

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BANANA BUNDT CAKE



Banana Bundt Cake image

The BEST banana bundt cake recipe. Topped with cream cheese frosting, this moist banana bundt is easy and perfect for any occasion!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h40m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter ((2 sticks), at room temperature)
2 cups granulated sugar
2 teaspoons pure vanilla extract
Zest of 1 orange (optional)
2 large eggs (at room temperature)
4 large bananas (very ripe, mashed (1 1/2-1 3/4 cups))
1 cup nonfat plain Greek yogurt (plus 2 tablespoons, at room temperature)
4 ounces reduced-fat cream cheese (at room temperature (do not use fat free))
3 tablespoons unsalted butter (at room temperature)
2 cups powdered sugar
1 tablespoon vanilla bean paste (or extract)
Pinch kosher salt

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.

Nutrition Facts : ServingSize 1 (of 16), Calories 422 kcal, Carbohydrate 66 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 64 mg, Fiber 2 g, Sugar 45 g, UnsaturatedFat 5 g

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

FLUFFY BANANA CAKE



Fluffy Banana Cake image

This is another one of my mother's old recipes.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

2 bananas, broken into chunks
2 cups sifted all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup buttermilk
4 cups whipped heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
  • In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
  • Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 46.9 g, Cholesterol 85.8 mg, Fat 24.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 11.7 g, Sodium 228.7 mg, Sugar 27.8 g

LIGHT & FLUFFY BANANA BUNDT CAKE



Light & Fluffy Banana Bundt Cake image

I have been making this banana cake for many years. It's fool proof. The recipe is really easy. The cake is always light and fluffy. It's just yummy!!

Provided by kmergirl

Categories     Dessert

Time 55m

Yield 1 bundt cake, 6-8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1/4 cup shortening
2 tablespoons oil
2 eggs
2 cups Jiffy baking mix
1 teaspoon vanilla
1 cup banana, over ripened and mashed

Steps:

  • Grease and flour bundt pan.
  • Cream together sugar and shortening.
  • Add eggs, vanilla and oil. Beat on high speed 2-3 minutes.
  • Add Jiffy mix and mashed bananas. Beat until well blended.
  • Pour into bundt pan.
  • Bake 350 degree oven for 35-45 minutes until toothpick test comes out clean.

Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 3.3, Cholesterol 70.5, Sodium 23.6, Carbohydrate 30.9, Fiber 0.7, Sugar 28.2, Protein 2.4

LIGHT BANANA BUNDT CAKE



Light Banana Bundt Cake image

This banana cake is very light, fluffy and has a great tang to the icing. It's lower in calories and nice enough for company or simply breakfast. I use less sugar than is typical, if you prefer a noticeably sweet cake, add 1 full cup. I also find the cake takes a little more than one smashed banana, and you can use the rest of the second for the frosting

Provided by lolablitz

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup finely mashed overripe banana
2/3 cup fat free Greek yogurt
icing
2 tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup overripe banana, mashed

Steps:

  • Sift together flour and soda.
  • Cream butter, sugar and vanilla.
  • Add eggs 1 at a time, and bananas.
  • Stir in sifted ingredients alternately with yogurt.
  • Pour into greased and floured bundt pan.
  • Cook at 350 degrees for 45 minutes.
  • While cake is baking, mix 2 Tbs butter, 2 oz cream cheese, 3/4 cup powdered sugar, 1 tsp vanilla and 1/4 cup banana in a bowl until creamy.
  • Remove cake from oven and allow to rest in pan on a rack for 10 minutes.
  • Remove cake from pan and allow to cool completely.
  • Frost when cool.

Nutrition Facts : Calories 265.3, Fat 12.2, SaturatedFat 7.3, Cholesterol 61.9, Sodium 227.6, Carbohydrate 35.4, Fiber 0.7, Sugar 22.3, Protein 3.9

BEST EVER BANANA BUNDT CAKE RECIPE



Best Ever Banana Bundt Cake Recipe image

A light and fluffy banana cake topped with an irresistible brown butter icing. It's not called best ever banana bundt cake for nothing!

Provided by LifeMadeSimpleTeam

Categories     Cakes & Cheesecakes

Time 1h5m

Number Of Ingredients 14

3/4 cup unsalted butter (room temperature)
1 3/4 cup granulated sugar
2 eggs (separated, room temperature)
1 3/4 cup bananas (very ripe, mashed)
2 tsp vanilla extract
3 cup all purpose flour
2 tsp baking soda
3/4 tsp coarse kosher sea salt
1 cup sour cream (room temperature)
1/2 cup unsalted butter
2 tbsp boiling water
3 1/2 cup powdered sugar
1 1/2 tsp vanilla extract
1/3 cup chopped pecans (OR walnuts, toasted)

Steps:

  • Preheat oven to 350 degrees. Spray a 12 or 15 cup bundt pan with baking spray or butter and flour it, set aside.
  • In the bowl of a stand mixer, cream butter on medium speed for 2 minutes. Add sugar and vanilla, beat until pale and fluffy, about 4 minutes. Add egg yolks and banana, mix until combined.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  • With mixing speed on low, alternate adding the dry ingredients and the sour cream, mix just until combined.
  • In a small mixing bowl with a hand mixer, whip egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
  • Pour batter into the prepared 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.

Nutrition Facts : ServingSize 16 serving, Calories 468 kcal, Carbohydrate 71 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 289 mg, Fiber 1 g, Sugar 50 g

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