Banana Bundt Cake Recipe

Name: Banana Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None vanilla bean; 1 cup butter, softened; 1 cups brown sugar; 4 medium eggs; 1/3 cup reduced-fat milk; 2 3/4 cups all-purpose flour; 1 tsp baking powder; 5 oz dark chocolate, coarsely chopped; 2 None bananas, peeled and diced; 2 tsp lemon juice; 2/3 cup powdered sugar

Servings: persons

1 None vanilla bean
1 cup butter, softened
1 cups brown sugar
4 medium eggs
1/3 cup reduced-fat milk
2 3/4 cups all-purpose flour
1 tsp baking powder
5 oz dark chocolate, coarsely chopped
2 None bananas, peeled and diced
2 tsp lemon juice
2/3 cup powdered sugar

1
Preheat the oven to 350u00b0F. Scrape the seeds out of the vanilla bean and beat with the butter and sugar until creamy. Stir in the eggs one at a time, add the milk, then fold in the flour and baking powder. Stir in the chopped chocolate and banana. Pour into a greased and floured Bundt pan, about 9 inches in diameter.
2
Bake for 45-55 minutes until an inserted toothpick comes out clean. Remove from oven and allow to cool in the pan for 15 minutes before removing from the pan and cooling on a wire rack.
3
Mix the lemon juice with powdered sugar until smooth and drizzle over the cake.

1432

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None vanilla bean, 1 cup butter, softened, 1 cups brown sugar, 4 medium eggs, and more.

Yes, Banana Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Bundt Cake

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