Banana Bread Bundt Cake with Brown Sugar Glaze Recipe

A sliced banana bread Bundt cake with brown sugar glaze.

4.73 from 22 votes

Banana Bread Bundt Cake with Brown Sugar Glaze Recipe

A soft, airy banana cake combined with smooth brown butter icing creates a dessert that isn’t overly heavy. Banana Bread Bundt Cake with Brown Sugar Glaze makes a delightful option for any time of year.

Prep Time20

Cook Time45

Total Time1 5

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 468kcal

Author: Andrea

Ingredients

3/4 cup unsalted butter room temperature
1 3/4 cup granulated sugar
2 eggs separated, room temperature
1 3/4 cup bananas very ripe, mashed
2 tsp vanilla extract
3 cup all-purpose flour
2 tsp baking soda
3/4 tsp coarse kosher sea salt
1 cup sour cream room temperature

For the Browned Butter Icing

1/2 cup unsalted butter
2 tbsp boiling water
3 1/2 cup powdered sugar
1 1/2 teaspoon vanilla extract
1/3 cup chopped pecans OR walnuts, toasted

Instructions

Preheat the oven to 350°F (175°C). Spray a 12-cup bundt pan or 15-cup bundt pan with baking spray or butter and flour it, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed for 2 minutes. Add the sugar and vanilla, beat until pale and fluffy, about 4 minutes. Add the egg yolks and banana, mix until combined.
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
With the mixing speed on low, alternate adding the dry ingredients and the sour cream, mixing just until combined.
In a small mixing bowl with a hand mixer, whip the egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
Pour the batter into the prepared pan, smooth out into an even layer. Place in the oven and bake for 45–55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

For the Icing

To prepare the icing, add the butter to a medium saucepan set over medium-low heat. Cook until golden flecks begin to form at the bottom of the pan, then immediately remove from the heat. Stir in the powdered sugar, boiling water, and vanilla. Using a hand mixer, beat until the frosting is easy to spread.
Drizzle the frosting over the cake, then immediately sprinkle with nuts. Let set for 10 minutes before cutting and serving.

Notes

-I usually add cinnamon to my banana recipes, but I wanted the banana flavor to stand out. It might also compete with the butterscotch notes in the icing. If adding cinnamon, use 1/2 tsp in the dry ingredients.

STORE this Banana Bread Bundt Cake at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap, then place it in an airtight container and store it in the refrigerator for up to a week. You can also FREEZE slices for up to 3 months.

When ready to serve, thaw overnight in the fridge, then bring to room temperature or REHEAT in the microwave for a few seconds. The brown butter icing may soften over time, but it will still taste amazing.

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