This rich banana bundt cake is covered with a sweet vanilla icing glaze. Yogurt is the secret ingredient to keeping it moist and rich. Treat yourself with this crowd pleasing dessert that will make you want slice after slice.
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Whenever my daughter sees a bundt cake her eyes go big and she says, "Ooo, that's a BIG donut!" In this case? She's not wrong.
I spent a long time eating cake, trying to find the right words to describe the taste to you. Obviously its good (sooo good), it tastes like bananas, and carries a faint air of vanilla.
But really? Deep down? I think this cake tastes like a donut. A giant, banana flavored, glazed cake donut. I love the slight nuttiness that a little whole what flour can bring in and the yogurt keeps it moist without getting sticky as it sits for a few days.
Banana bundt cake ingredients
- All-purpose flour
- Whole wheat flour
- Baking soda
- Salt
- Butter
- Granulated sugar
- Vanilla extract
- Eggs
- Banana
- Plain yogurt
How to make banana bundt cake
- Preheat the oven to 350ºF. Generously butter a 12 cup bundt pan.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter until creamy.
- Add the sugar and beat on medium speed until light and fluffy.
- Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each addition.
- Reduce the mixer speed to low and add the bananas.
- Finally, mix in half the dry ingredients, then all of the yogurt, then the remaining dry ingredients.
- Transfer the batter to the prepared pan and tap it on the counter a few times to remove any air bubbles and smooth the top.
- Bake 65-75 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake is browning too quickly after 30 minutes, cover it loosely with a foil tent. Transfer the cake to a rack to cool for 10 minutes before removing it from the pan onto the rack to cool completely.
Vanilla icing ingredients
- Powdered sugar
- Vanilla extract
- Milk
How to make vanilla icing
- Mix powdered sugar and vanilla extract in a small bowl with a fork.
- Add milk a few drops at a time until the desired consistency is reached. It should be smooth enough to drizzle over the cake but not so thin that it becomes translucent.
- Drizzle evenly over the cake. Allow to set before covering the cake and refrigerating.
Top tips
How to prevent a bundt cake from sticking
Bundt cakes are notorious for being difficult to remove from the pan. I've found buttering the pan generously, making sure you get in all the nooks and crannies of your particular pan, to be sufficient for this cake. However, you may also want to try homemade cake release to make sure your cake stays in tact.
Use very ripe bananas
Bananas become sweeter and softer as they ripen. I recommend using very ripe bananas in this recipe. They should have dark spots on the peel, and could even be completely black as long as there is no mold growing.
Sift the powdered sugar
Be sure to sift your powdered sugar for a perfect bundt cake glaze. If you're in a hurry and skip that step though, I won't tell. Your glaze will just be a little lumpy.
How to store
Cover cake with plastic wrap and store in the refrigerator for up to 5 days. You can also freeze unglazed cake (I would do individually wrapped slices) for up to 3 months. Thaw at room temperature for 15 minutes or microwave for 30 seconds.
Tips for customizing banana cake with vanilla icing
- Skip the glaze entirely to save a bit on sugar and calories
- Bake in a 9x13 pan for a dense sheet cake, being careful to adjust the baking time as needed
- Add a dash of cinnamon to the vanilla glaze to change up the flavor
- Skip the glaze and spread slices of cake with creamy natural peanut butter
More cake recipes
- Applesauce Cake with Cream Cheese Frosting
- Grandma's Lemon Pound Cake
- Orange Chocolate Cake
- Brown Sugar Pound Cake
- Oatmeal Chocolate Chip Cake
- Boston Cream Pie
- Butternut Squash Cake
- Chocolate Cake with Warm Butter Sauce
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Banana Bundt Cake with Vanilla Icing
Ingredients
Banana Bundt Cake
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 ½ cups mashed ripe banana, (about 4)
- 1 cup plain yogurt, at room temperature
Vanilla Icing
- ¾ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1-2 teaspoons milk
Instructions
Banana Bundt Cake
- Preheat the oven to 350ºF. Generously butter a 12 cup bundt pan.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter until creamy.
- Add the sugar and beat on medium speed until light and fluffy.
- Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each addition.
- Reduce the mixer speed to low and add the bananas.
- Finally, mix in half the dry ingredients, then all of the yogurt, then the remaining dry ingredients.
- Transfer the batter to the prepared pan and tap it on the counter a few times to remove any air bubbles and smooth the top.
- Bake 65-75 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake is browning too quickly after 30 minutes, cover it loosely with a foil tent. Transfer the cake to a rack to cool for 10 minutes before unfolding onto the rack to cool completely.
Vanilla Icing
- Once the cake is cool, assemble the glaze by mixing powdered sugar and vanilla extract in a small bowl with a fork.
- Add milk a few drops at a time until the desired consistency is reached. It should be smooth enough to drizzle over the cake but not so thin that it becomes translucent.
- Drizzle evenly over the cake and allow to set before covering with plastic wrap and storing in the refrigerator for up to 5 days.
Rosie @ Blueberry Kitchen says
Oh yum, your cake looks and sounds totally delicious!
Dorothy @ Crazy for Crust says
This is gorgeous!
victoria says
This cake was a hit at our young married's sunday school class, it was moist, delicious, and all gone by the end of class! Thank you for posting it!
Lindsay Moe says
I'm glad everyone liked it!
Ruth says
This is really gorgeous Lindsay! I tried it last night and perfectly cooked.
Jessica says
Instead of the wheat flour, can I just use 3 cups white?
Lindsay Moe says
Wheat flour absorbs liquid a little differently. If you wanted to use white flour for the whole recipe, I would recommend adding an extra sprinkling of flour (maybe 1 1/2 tablespoons) to the batter.