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If you love banana bread, you will absolutely LOVE this banana bread bundt cake! I added nuts to the batter and believe me when I say that’s a fantastic combination. This banana bundt cake is a  perfect healthy treat that tastes amazing.

Overripe bananas

I may not have told you but whenever I buy bananas, it is not for eating them as they are. The only reason I ever buy bananas is for making some of my favorite banana recipes. If you’ve ever made my healthy banana bread you probably know that the best banana cake is made with overripe bananas.

And since you can’t really find brown bananas in the grocery store, I have to plan ahead and make sure I have enough bananas. In this particular case I needed to have no less than 6 bananas for this bundt cake banana bread.

I decided to bake it in a bundt pan. I love baking bundt cakes. There are so many gorgeous bundt cake pan designs available these days that it beats baking a regular cake in a regular loaf pan. But – don’t worry – if you do not have a bundt pan you can definitely also bake it in a loaf pan. And it will still taste equally good.

What you need to bake the banana bread

As I already mentioned you need quite a lot of bananas for this particular recipe

• ripe bananas (6!) – you want either brown or black bananas
• eggs
• vanilla extract
• almond flour – the almond flour makes it taste extra delicious and extra moist
• all purpose flour
• baking powder
• baking soda
• unsalted nuts – choose whatever nuts you want

Now the funny part about this recipe is that you do not need to add any other liquid like greek yogurt, sour cream or milk, which you will see in a lot of other banana bread recipes. The mashed bananas combined with the large eggs give you all the liquid you need.

You also don’t need to add any additional sugar as the bananas are so ripe they will make the banana bread sweet enough. If you like it sweeter, you could of course add some sugar. I like it without any added sugars as a healthy treat.

Making the banana bundt cake

Now the making of this banana bread recipe is not complicated at all. As usual it helps to have all the ingredients at room temperature before you start. You need to mash all your bananas into a pulp. This is easy to do with a fork but you can also use an immersion blender if you don’t feel like mashing all the bananas. Once the bananas are smooth add the eggs one by one. You can use an electric mixer but it is just as easy to do this by hand.

In another large bowl you add the dry ingredients (except the nuts) and mix those through. Add the banana mix to the flour mixture and mix it together until well combined. Chop the nuts a little smaller and add them to the batter.

Preparing the tin

Now a big part of baking a successful bundt cake is making sure you’ve prepared the 12-cup bundt pan properly. The first thing you do is that you brush the entire inside of the pan with oil or melted butter. Shake some flour into the pan and swirl it around.

Make sure to have a light coating of flour everywhere. Holding the tin upside down above the kitchen sink tap it firmly to remove all the excess flour. Too much flour will not create a smooth outside, so you want a thin layer.

Once you prepared the tin pour the batter into the prepared pan and make sure to distribute it evenly.

Now place in a preheated oven (at 340˚F) The baking time is roughly 60 minutes.

Did you know I have a post full of tips and tricks for perfect bundt cakes?

Removing it from the tin

Once the banana bundt cake is cooked through (test it with a wooden skewer inserted into the center of the cake. If it comes out clean, it is cooked through) take it out of the oven and place on a wire rack. Don’t make the mistake of wanting to remove it from the bundt pan right away. Let it sit and cool in the tin for at least 10 minutes or so.

You will probably see the edges of the cake starting to separate from the tin a tiny bit. Now place a board, plate or something flat on top of the open side of the bundt. Using both hands hold both the board and the tin and turn it over in one sweeping motion.

If all goes well you will hear a ‘plop’ and when you remove the tin you will have a beautiful golden brown banana bundt. Let it cool down completely on a cooling rack.

This banana bundt is pretty big and will easily give you 24 slices. That is obviously depending on how thick you make the slices, but you can easily save the slices by freezing them. I do this in individual slices and freeze them two at the time in a freezer bag. That is an easy way to always have a supply of the best banana bread!

Variations

Now while this is a super easy recipe, you can definitely make a couple of adjustments if you want. I’ve not even talked about the frosting you could add but let’s start with the filling. Instead of the nuts you can add something like chocolate chips to the batter or pieces of fruit such as apple if you want more fruitiness besides the banana. The banana flavor will probably be pretty prevalent though so I would opt for something like chocolate to add instead of extra fruit.

You can easily add extra spices as well; cinnamon is delicious to add, as well as some ginger or cardamom. Of course adding pumpkin pie spices is easy too.

Now in terms of frosting; you can add some cream cheese frosting or a delicious brown sugar glaze. Always make sure to add the frosting to the cooled cake. A simple icing is also a great thing to add.