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    Home » Dessert Recipes » Cake Recipes

    Banana Bundt Cake with Vanilla Glaze

    Lindsay Moe

    427 shares
    Banana Bundt Cake with Vanilla Glaze - A dense, sweet bundt cake topped with a simple, sweet glaze. #bundtcake #banana #glaze #bundtcakeglaze #vanilla

    This rich Banana Bundt Cake is covered with a sweet vanilla glaze.

    Banana Bundt Cake with Vanilla Glaze on a white plate
    Jump to Recipe


    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-y, 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.

    a close up of Banana Bundt Cake with Vanilla Glaze with one slice missing

    And this cake did sit for a few days. I loved that it kept fresh for so long, allowing me to enjoy it sweetness far beyond the point I would normally toss a banana treat.

    Vanilla glaze being poured over Banana Bundt Cake

    I was even able to share it with a handful of people and still have plenty for myself. It was perfect with a mug of hot tea and was just right to satisfy my sweet tooth with a sliver after lunch.

    slices of Banana Bundt Cake with Vanilla Glaze on plates with the whole cake in the background

    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.

    top view of Banana Bundt Cake with Vanilla Glaze with one slice missing

    This banana cake with vanilla glaze is easily customized! Here are a few ideas to get you started:

    • Skip the glaze entirely to save a bit on sugar and calories
    • Bake in a 9×13 pan for a dense sheet cake, being careful to adjust the baking time as needed
    • Add a dash of cinnamon to the bundt cake glaze to change up the flavor
    • Skip the glaze and spread slices of cake with creamy natural peanut butter
    top view of slices of Banana Bundt Cake with Vanilla Glaze on plates with the whole cake in the background

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Banana Bundt Cake with Vanilla Glaze on a white plate

    Banana Bundt Cake with Vanilla Glaze

    Moist banana cake covered with a sweet vanilla glaze.
    4.45 from 9 votes
    Print Pin Rate SaveSaved!
    Prep Time: 40 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 55 minutes
    Servings: 16
    Calories: 341kcal
    Author: Lindsay Moe

    Ingredients

    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

    Glaze

    • ¾ cup powdered sugar
    • 2 teaspoons pure vanilla extract
    • 1-2 teaspoons milk

    Instructions

    • 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 rap 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.
    • 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 dry before covering with plastic wrap and storing in the refrigerator for up to 5 days.

    Notes

    Adapted from Baking: From My Home to Yours
     

    Nutrition

    Calories: 341kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 326mg | Potassium: 154mg | Fiber: 1g | Sugar: 33g | Vitamin A: 415IU | Vitamin C: 1.9mg | Calcium: 31mg | Iron: 1.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Rosie @ Blueberry Kitchen says

      April 10, 2013 at 1:14 pm

      Oh yum, your cake looks and sounds totally delicious!

      Reply
    2. Dorothy @ Crazy for Crust says

      April 10, 2013 at 9:51 pm

      This is gorgeous!

      Reply
    3. victoria says

      October 26, 2013 at 10:01 pm

      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!

      Reply
      • Lindsay Moe says

        October 27, 2013 at 1:41 pm

        I’m glad everyone liked it!

        Reply
    4. Ruth says

      April 20, 2018 at 2:16 pm

      This is really gorgeous Lindsay! I tried it last night and perfectly cooked.

      Reply
    5. Jessica says

      October 08, 2020 at 3:22 pm

      Instead of the wheat flour, can I just use 3 cups white?

      Reply
      • Lindsay Moe says

        October 09, 2020 at 11:15 am

        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.

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    427 shares