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Banana Bundt Cake

Banana Bundt Cake

Impress the banana lovers in your life with this unforgettable Bundt cake. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Servings: 12 Servings

Calories: 423 kcal per serving

Ingredients

  • nonstick cooking spray
  • ½ cup - unsalted butter
  • 3 - bananas
  • ¼ cup - canola oil
  • 1 ¼ cups - granulated sugar
  • ½ cup - brown sugar
  • 1 tsp - vanilla extract
  • ½ cup - sour cream
  • ½ cup - buttermilk
  • 2 - large eggs
  • 3 cups - all purpose flour
  • 1 tsp - cinnamon
  • ¼ tsp - ground nutmeg
  • 1 ½ teaspoons - baking soda
  • ½ tsp - baking powder
  • ½ tsp - salt

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
  3. Place the butter, canola oil, mashed bananas, sugars, vanilla, sour cream, buttermilk, and eggs in a large mixing bowl. Whisk until thoroughly combined.
  4. Sift the flour, cinnamon, nutmeg, baking soda, baking powder, and salt into the bowl. Mix until the ingredients come together into a smooth, medium-thick batter.
  5. Pour the batter into the bundt pan.
  6. Bake the bundt cake on middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
  7. Check to see that cake is done. Remove from oven or add time as needed.
  8. Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
  9. Allow the cake to cool for 1-2 hours before slicing and serving.

Nutrition

Energy: 423 kcal | Total Fat: 16 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 58 mg | Total Carbs: 65 g | Fiber: 2 g | Sugars: 34 g | Proteins: 6 g | Sodium: 310 mg | Polyunsaturated: 2 g | Monounsaturated: 6 g

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