Imagine sinking your fork into a moist, perfectly spiced banana bread that's not just another ordinary quick bread, but a show-stopping bundt cake with a crunchy, caramelized streusel topping. This isn't just a recipe; it's a culinary adventure that transforms those overripe bananas into a dessert so irresistible, your family and friends will be begging for seconds. Get ready to elevate your baking game and create a masterpiece that looks as incredible as it tastes!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 bundt cake
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a large mixing bowl, cream together softened butter and white sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add mashed bananas, eggs, and vanilla extract to the butter mixture. Mix until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to create the dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- For the streusel topping, combine chopped walnuts, brown sugar, and cinnamon in a small bowl. Mix thoroughly to create a crumbly texture.
- Pour half of the banana bread batter into the prepared bundt pan. Sprinkle half of the streusel mixture over this layer.
- Add the remaining batter and top with the rest of the streusel mixture, ensuring even distribution.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the bundt cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light glaze for extra sweetness.
Tips
- • Use extremely ripe bananas with lots of brown spots for maximum sweetness and moisture • Make sure butter and eggs are at room temperature for smoother mixing • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Grease your bundt pan meticulously to ensure easy cake release • Let the cake cool in the pan for 15 minutes before removing to prevent breaking • For extra flavor, toast the walnuts before chopping to enhance their nutty profile • Store the bundt cake at room temperature, covered, for up to 3 days for maximum freshness • For a decadent twist, serve warm with a scoop of vanilla ice cream
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 30mg
