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Slice of banana cake pulled out from whole glazed bundt, banana chips on top, white background

Buttermilk Banana Bundt Cake

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

A fantastic banana cake, with buttermilk for a soft and tender, if dense, crumb. It's easy to make and very versatile. It can hold add-ins and be baked in different pans so there are lots of ways you can enjoy it!


Ingredients

Scale

For the cake:

  • 2 ½ cups (340g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (180g) unsalted butter, at room tº
  • 1 1/2 cups (300g) sugar
  • 3 eggs, room tº
  • ½ teaspoon vanilla extract
  • 1 ¼ cups (310cc) buttermilk (see below for substitutions)
  • 2 cups (2 medium-large bananas) very ripe and mashed

For the white glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk

For the chocolate bourbon glaze (bonus):

  • 1/3 cup (125cc) cream
  • 4 oz (115g) bittersweet chocolate
  • 1 tablespoon (30g) butter, at room tº
  • 2 tablespoons corn syrup
  • 2 tablespoons bourbon

Instructions

For the cake:

  1. Preheat oven to 350º F/ 180º C Butter well and flour a large Bundt pan.
  2. Sift together flour, baking powder and salt.
  3. In a large bowl beat butter until creamy, 1 or 2 minutes. Add sugar gradually beating for 2 minutes.
  4. Add eggs, one at a time, beating well after each addition, and beating an additional 2 minutes after the last one is incorporated. Add vanilla extract.
  5. Add dry ingredients in three parts, alternating with the milk in two parts.
  6. Add banana and mix just until no streaks of flour remain.
  7. Pour into pan and bake for 45-50 minutes or until a tester comes out clean.
  8. Invert onto wire rack after about 10 minutes and let cool completely. If the cake at first resists, shake the pan up and down carefully, and invert again.
  9. It keeps for one or two days at room temperature, covered.

For the white glaze:

  1. Mix sugar and milk in a small bowl until creamy.
  2. Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips.

For the chocolate bourbon glaze:

  1. Chop chocolate and put, together with cream, in a glass or stainless steel bowl over boiling water (bottom of bowl doesn't haveto touch water). When the chocolate is melted and mixture is smooth, add butter and mix well.
  2. Remove from heat, add bourbon and let reach a cool consistency before drizzling on top of the cooled cake.

Notes

Homemade Buttermilk: mix 1 cup of milk with 1 tablespoon lemon juice (my favorite) or 1 tablespoon white vinegar. You can also use 1 tablespoon yogurt. Or substitute only milk in this recipe if that's all you have

Freezing: this bundt cake freezes wonderfully. Wrap it well in plastic first and then in aluminum foil, or in a freezer-proof container. It keeps for a month. 

Keywords: banana bundt, banana cake