Banana Buttermilk Bundt Cake - easy to make bundt cake made with ripe bananas, buttermilk, and vanilla, with lemon glaze on top. This banana cake is just like banana bread but made in a bundt pan.
I have a lot going on at work right now, and we're also fixing a lot of things around the house, moving furniture around, etc., so it's been pretty busy in the last few days.
This Banana Buttermilk Bundt Cake is perfect for times like these - when you're so busy, you don't want to fuss with anything difficult in the kitchen. Basically, just throw ingredients together, mix, and bake. The end result is a wonderful simple bundt cake with the lemon glaze that you can reward yourself with and enjoy with a cup of hot tea or coffee.
Banana Buttermilk Bundt Cake
Banana Buttermilk Bundt Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter (2 sticks), softened
- 1 ¾ cups granulated sugar
- 3 ripe bananas
- 3 eggs
- ½ teaspoon vanilla extract
- ¾ cup buttermilk
- 2 cups powdered sugar
- 3 tablespoons lemon juice fresh
Banana Buttermilk Bundt Cake
- Preheat oven to 350 F.
- In a bowl, mix flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar for about 3 minutes on high until the mixture becomes of lighter color. Add eggs and vanilla and continue beating on high for 3 more minutes until mixture is creamy and fluffy. Mash bananas with a fork and add to the mixture. Continue beating with mixer on high for 2 or 3 minutes until well blended.
- Add half of flour mixture to batter, beating on low speed until well combined, then add half of buttermilk, mix, then add the other half of flour mixture, beat until just combined, and then add the rest of buttermilk and mix to combine. Do not overmix.
- Grease bundt pan with Baker’s spray (the one with the flour). Spread cake batter into the pan just below the pan edges. Bake for about an hour. Test if cake is done, using toothpick, it should come out clean of batter if inserted in the middle.
- Let the cake cool for about 40 minutes, then invert the cake into a serving platter. If you have trouble releasing a cake from bundt pan, follow my very detailed instructions on how to release a cake from a bundt pan at the end of this post.
- Beat lemon juice and sugar on high until creamy and well blended. If you like a thicker glaze, use even less lemon juice than indicated.
- Spread the glaze over the cake, letting it pour down the sides.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
i reserved 1.5 cups of the batter and added 1/4 c. cocoa and some more buttermilk to make it spreadable.
i made a middle layer of this mixture and pulled it to the edges for a chocolate banded banana cake...
looks great and tastes even better. thanks for this recipe.
Has anyone done this with almond flour? How were the quantities of ingredients changed to accommodate? Thanks!
Delicious. I didn't bother with the frosting though, this bundt cake can stand on its' own. I also brought it to work where it was devoured in record time with many compliments.
Thank you, Michael, for such a positive comment! So glad you enjoyed this recipe!
Delicious!! I baked it today. Thank you for posting this recipe.
You are very welcome! I am glad you enjoyed the recipe!
Christine @ Cooking Crusade
Mmmmm delicious! I love all kinds of banana cakes and breads so this looks perfect. The icing looks soo pretty, I love how it drips down each groove of the cake and I also think lemon glaze icings pair so well with banana doesn't it? They're a constant companion in my household! 🙂
Yes, the lemon icing is perfect for this banana cake! I need to bake more with bananas, and not only when the ripe bananas force me to. 🙂