This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.

    Advertisement
  • Combine flour, baking soda, baking powder, and salt in a bowl.

  • Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

Cook's Note:

The cake is pretty sweet as is, but for those with a super sweet tooth, add a light icing drizzle to the cake made with a little bit of milk, melted butter, almond extract, and powdered sugar.

Nutrition Facts

138 calories; protein 2.2g 4% DV; carbohydrates 21.1g 7% DV; fat 5.3g 8% DV; cholesterol 30.8mg 10% DV; sodium 159.4mg 6% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2015
Very recipe to follow. The cake WAS small but it tasted delicious!! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/07/2015
Great recipe. Easy recipe but not enough batter for regular size cake. Perfect for 4 mini Bundt cakes and that's what I originally planned to make. You can leave without frosting frost with homemade Banana or Lemon frosting or dust with confectioner sugar. End result is mmmmm GOOD. Read More
(1)
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/03/2015
Very recipe to follow. The cake WAS small but it tasted delicious!! Read More
(4)
Rating: 5 stars
07/26/2018
yes I made today and it looks yummy. I used pure cane sugar instead of the sugar it called for and it turned out good. Read More
(1)
Rating: 3 stars
10/01/2014
Tasty batter but definitely not enough mix for a bundt cake. I got 6 small muffins. Read More
(1)
Advertisement
Rating: 3 stars
01/07/2015
Great recipe. Easy recipe but not enough batter for regular size cake. Perfect for 4 mini Bundt cakes and that's what I originally planned to make. You can leave without frosting frost with homemade Banana or Lemon frosting or dust with confectioner sugar. End result is mmmmm GOOD. Read More
(1)
Rating: 5 stars
01/26/2017
I followed this recipes direction except I added extra banana which helps make it moist. Then I topped it off with a cream cheese frosting. So delicious! Read More
Rating: 5 stars
02/10/2018
I added a peanut butter maple glaze that really added to the flavor. Read More
Advertisement
Rating: 5 stars
10/04/2018
I made some changes. I added 1/4 cup SOUR cream to make up the bananas i didnt have. I also added 1/8 cup cream and used splenda brown sugar instead. This is a very moist cake and baked beautifully. I also doubled the recipe. Thank you from a diabetic with a sweet tooth. Read More
Rating: 5 stars
07/27/2018
Read the reviews first. Knew it was going to be small. Looked after it was baked like it was going to be dense for it was to me short as well. Yet it was not very moist. Made another one with a little vanilla and chopped walnuts. Boyfriend said it was really good moist and great texture. Not too sweet as well. Read More
Rating: 4 stars
06/05/2017
easy and tasty recipe but small amount for a Bundt pan Read More