The Best Banana Bundt Cake Dorie Greenspan

Nutriscore Rating: 42/100

Discover the ultimate banana bundt cake with Dorie Greenspan's recipe, a masterpiece that blends rich, comforting flavors with effortless elegance. Perfectly moist and tender, this cake features ripe mashed bananas, tangy sour cream, and pure vanilla extract, creating an irresistible depth of flavor. The creamy duo of granulated and light brown sugar ensures a delicate sweetness, while the buttery base keeps every bite indulgently soft. Baked to golden perfection in a classic bundt pan, this crowd-pleaser is easy to prepare and ideal for celebrations or casual gatherings. Serve it plain, dusted with powdered sugar, or drizzled with a simple glaze for a dessert that's as versatile as it is delicious. Whether you're hosting brunch or treating your family to a weeknight treat, this banana bundt cake is destined to become a go-to recipe in your kitchen.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 3 cups All-purpose flour
• 2 teaspoons Baking soda
• 0.5 teaspoons Salt
• 2 sticks Unsalted butter, at room temperature
• 2 cups Granulated sugar
• 0.5 cups Light brown sugar, packed
• 4 pieces Large eggs, at room temperature
• 2 teaspoons Pure vanilla extract
• 1.5 cups Ripe bananas, mashed (about 4 medium bananas)
• 1 cup Sour cream

📝 Instructions

11 steps

1. Preheat your oven to 350°F (175°C). Generously butter and flour a 12-cup bundt pan, making sure all grooves are well coated. Alternatively, use a baking spray with flour.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

4. Gradually add the granulated sugar and light brown sugar, beating until the mixture is light and fluffy, about 3 minutes.

5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. Mix in the vanilla extract and mashed bananas until well blended.

7. Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the sour cream in two additions (beginning and ending with the dry ingredients). Mix just until combined. Do not overmix.

8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

9. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around the 65-minute mark.

10. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto the rack and allow it to cool completely.

11. Serve plain, dusted with powdered sugar, or with a simple glaze drizzled over the top. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

1 serving (157.5g)

Calories		504
% Daily Value*
Total Fat		21.1 g	27%
	Saturated Fat	12.8 g	64%
	Polyunsaturated Fat	0.0 g
Cholesterol		112 mg	37%
Sodium		333 mg	14%
Total Carbohydrate		73.6 g	27%
	Dietary Fiber	1.6 g	6%
	Total Sugars	46.5 g
Protein		6.3 g	13%
Vitamin D		0.3 mcg	2%
Calcium		50 mg	4%
Iron		1.6 mg	9%
Potassium		170 mg	4%

*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.

Source of Calories

Fat: 2286 cal (37.3%%)

Protein: 305 cal (5.0%%)

Carbs: 3530 cal (57.7%%)