Banana-Almond Streusel Bundt® Cake


This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!

Prep Time:
45 mins
Cook Time:
1 hrs 10 mins
Additional Time:
15 mins
Total Time:
2 hrs 10 mins
1 fluted tube cake



  • 1 cup whole almonds

  • ¼ cup butter, softened

  • ¼ cup brown sugar

  • ¼ cup all-purpose flour

  • 3 tablespoons white sugar

  • 2 teaspoons ground cinnamon


  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 cup butter, at room temperature

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 3 very ripe bananas, mashed

  • 1 cup plain yogurt


  • ½ cup confectioners' sugar

  • 2 tablespoons milk

  • ¼ teaspoon vanilla extract

  • 1 pinch salt


  1. Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.

  2. Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.

  3. Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).

  4. Mix flour, baking soda, and salt together in a bowl and set aside.

  5. Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.

  6. Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.

  7. Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.

  8. Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.

  9. While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

Cook's Notes:

You may use slivered almonds and omit the chopping process. You can use sour cream instead of yogurt, if preferred.

I have made this recipe with various flavors of yogurt, blueberry being my favorite. Don't be afraid to give others a try.

You can use cream instead of milk for the icing, or you can omit the icing and enjoy this cake as-is.

If using a Bundt(R) pan that has a dark interior, reduce baking temperature by 25 degrees after the first 45 minutes of baking.

Do not bake the cake with a pan underneath the Bundt(R) pan, as this will not allow air to flow through the center of the pan.

Nutrition Facts (per serving)

596 Calories
27g Fat
83g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 596
% Daily Value *
Total Fat 27g 34%
Saturated Fat 13g 66%
Cholesterol 83mg 28%
Sodium 485mg 21%
Total Carbohydrate 83g 30%
Dietary Fiber 3g 12%
Total Sugars 52g
Protein 9g
Vitamin C 3mg 14%
Calcium 95mg 7%
Iron 2mg 13%
Potassium 306mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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