Description
This Simple Homemade Banana Bundt Cake is a moist, flavorful dessert perfect for banana lovers. Made using overly ripe bananas for natural sweetness and enhanced with warm cinnamon, this cake combines basic pantry staples into a comforting treat. The classic bundt shape adds a beautiful presentation, making it ideal for family gatherings or afternoon tea.
Ingredients
Scale
Banana Cake Batter
- 3 medium ripe bananas, mashed (should be overly ripe with brown spots for sweetness)
- 2 cups all-purpose flour (forms the cake’s structure)
- 1 cup granulated sugar (sweetens and adds moisture)
- 1 teaspoon baking powder (leavens the cake)
- 0.5 teaspoon baking soda (helps the cake rise)
- 0.25 teaspoon salt (enhances flavor)
- 0.5 cup vegetable oil (keeps the cake moist)
- 2 large eggs (binds ingredients together)
- 1 teaspoon ground cinnamon (adds aromatic flavor)
For Preparation
- 1 tablespoon butter (for greasing the Bundt pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
- Grease Pan: Generously grease the Bundt pan with butter to prevent the cake from sticking and to ensure easy removal after baking.
- Mash Bananas: Mash the ripe bananas in a bowl until smooth, ensuring no large chunks remain for an even texture.
- Combine Sugar and Oil: In a mixing bowl, combine the granulated sugar and vegetable oil, mixing until well blended to help dissolve the sugar.
- Add Eggs: Add eggs one at a time to the sugar-oil mixture, beating well after each addition to incorporate air and create a smooth batter.
- Mix in Bananas: Stir in the mashed bananas until thoroughly combined with the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet banana mixture, stirring gently until just combined to avoid overmixing and a dense cake.
- Pour Batter into Pan: Pour the prepared batter into the greased Bundt pan, spreading it evenly.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.
- Cool in Pan: Allow the cake to cool in the pan for 10 to 15 minutes to set before removing.
- Invert and Cool Completely: Carefully invert the Bundt pan onto a wire rack to release the cake. Let it cool completely before slicing and serving to ensure clean slices and perfect texture.
Notes
- Use overly ripe bananas with brown spots for the best flavor and natural sweetness.
- Do not overmix the batter once the dry ingredients are added to prevent a tough cake.
- Check the cake at 50 minutes and then every 5 minutes to avoid overbaking.
- Allow the cake to cool completely before slicing to maintain shape and prevent crumbling.
- This cake can be served plain or dusted with powdered sugar for extra sweetness.
