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!

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Recipe Summary

prep:
45 mins
cook:
1 hr 10 mins
additional:
15 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
1 fluted tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Streusel:
Cake:
Icing:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

  • 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.

  • 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.

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

  • 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

596 calories; protein 8.8g; carbohydrates 83.1g; fat 26.8g; cholesterol 83.3mg; sodium 485.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/06/2020
My husband and I really enjoyed this cake--it's got a great flavor, texture, crumb, moistness, and it pairs perfectly with a cup of coffee. The almond streusel is absolutely delicious. In the future, I think I'd either use less sugar in the cake, or leave off the icing, as I found it a touch too sweet (that's just a personal taste preference though), and I'd also include some cinnamon and nutmeg in the banana cake portion of the recipe. I found that when layering the cake and streusel in the pan before baking, that 1/4 cup of the batter was not nearly enough to get a complete layer over the streusel--so I just dolloped enough batter to cover each layer (probably closer to a 1 cup of batter each time), and my cake ended up only needing 60 minutes to bake. I made the icing a bit thicker (and used heavy cream in place of milk), and applied it when the cake was cool just to make for a nicer appearance. Overall, this is a pretty tasty cake, and it was fun to make. Thanks for sharing your recipe. Read More
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