Banana Bundt Cake Recipe

Name: Banana Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups all-purpose flour; 3 cups granulated sugar; 1 cup margarine; 1 cup buttermilk; 2 teaspoons vanilla; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 4 eggs; 2 ½ cups mashed ripe bananas (about 5 medium); 1 cup chopped nuts (optional); powdered sugar, to dust

Servings: persons

3 ½ cups all-purpose flour
3 cups granulated sugar
1 cup margarine
1 cup buttermilk
2 teaspoons vanilla
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
2 ½ cups mashed ripe bananas (about 5 medium)
1 cup chopped nuts (optional)
powdered sugar, to dust

1
Heat oven to 375 degrees F. Grease a 12 cup bundt cake pan with shortening and lightly flour.
2
Beat all ingredients except bananas, nuts and powdered sugar in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
3
Beat in bananas on medium speed 2 minutes.
4
Stir in nuts.
5
Pour batter into greased pan and bake 50-60 minutes or until toothpick inserted in center comes out clean.
6
Cool 10 minutes on wire rack, remove from pan to wire rack.
7
Let cool completely and dust with icing sugar to serve.

1654

kcal

Calories

Fat

267

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 12 ingredients. The key ingredients include: 3 ½ cups all-purpose flour, 3 cups granulated sugar, 1 cup margarine, 1 cup buttermilk, 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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