This banana bundt cake recipe with brown sugar glaze is easy to make with overripe bananas and strikes the perfect balance between sweet, caramelly, and fruity flavors.
Ingredients
Cake:
½cupsalted butterroom temperature
¾cupbrown sugar
¾cupgranulated sugar
4large eggs
¼cupwhole milk
½cupplain Greek yogurt
3ripe bananasmashed
1teaspoonbaking powder
1teaspoonbaking soda
3cupsall-purpose flour
Glaze:
2Tablespoonssalted butter
1 ½cupsconfectioners sugar
2Tablespoonswhole milk
Instructions
Preheat your oven to 375° and coat a 10-inch Bundt pan in butter and flour.
In a large bowl, use a mixer to cream the butter, brown sugar, and granulated sugar together until fluffy and well-combined.
Add the eggs, milk, yogurt, and mashed bananas. Mix the ingredients together until smooth and combined.
Add the flour, baking soda, and baking powder. Mix until just combined. Use a spatula to scrape the bottom of the bowl to ensure there are no pockets of dry flour.
Pour the batter into the bundt pan and bake for about 45 minutes. Test for doneness with a cake tester or toothpick: Insert in the center of the cake, if it comes out clean the cake is done.
Allow the cake to cool in the cake pan for 15-20 minutes before turning over onto a plate or cake stand. Allow the cake to cool further while you prepare the brown butter glaze.
Heat the butter in a small saucepan over medium heat, swirling the pan or stirring occasionaly. Once the melted butter is golden brown, remove the saucepan from the heat and whisk in the confectioners sugar. Then whisk in 1-2 Tablespoons of whole milk to reach the desired consistency. Pour the glaze over the cooled bundt cake.
Notes
If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency. If it is too thick, add additional milk a little at a time.Store leftover cake in an airtight container in the refrigerator for up to 4 days.