Light Fluffy Banana Bundt Cake
Delightfully moist and irresistibly fluffy, this Light Fluffy Banana Bundt Cake is the ultimate way to use up ripe bananas! Made with a blend of granulated and light brown sugar for a perfect hint of caramelized sweetness, and enriched with sour cream for a tender crumb, this cake is a true showstopper. The addition of vanilla and mashed bananas creates a wonderfully fragrant batter, while the baking powder and baking soda ensure the bundt rises beautifully in the oven. Perfect for gatherings or an indulgent weeknight treat, this easy-to-follow recipe requires just 20 minutes of prep time and finishes with an optional dusting of powdered sugar for a simple yet elegant presentation. Whether enjoyed on its own or paired with a cup of coffee, this banana bundt cake is sure to become a household favorite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 3 medium ripe bananas, mashed
- 2 teaspoons vanilla extract
- 280 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams sour cream
- 30 grams powdered sugar (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 10-cup bundt pan thoroughly with butter or nonstick spray.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the mashed bananas and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to maintain the batter’s lightness.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 638.3 g | 232% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 384.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 399 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
