Banana Bundt Cake with Caramel Glaze

This is probably one of the moistest cake I’ve ever eaten. The Banana Bundt Cake with Caramel Glaze is loaded with lots of Bananas, swirled with Nutella and dripping with a thick Caramel Glaze. The cake itself, even without the bells and whistles is already good. But to make it truly spectacular, you need to have the Caramel Glaze. Another beauty of this cake is that it’s dead easy to make, with ingredients probably already in your fridge and pantry.

More ideas to use up ripe bananas? How about the Best Banana Cake with Cream Cheese Icing ? Or German Chocolate and Nut Loaf. And while you’re here, please say hello by dropping me a message via the comments section below. I would love to hear from you.

What you need to make this cake..

• Fridge/Pantry – Self Raising Flour,cinnamon powder,butter,caster and brown sugar,eggs,vanilla,Greek yoghurt and vegetable oil.
  
• Bananas- You need about 3 large bananas or 4 smaller ones. The riper the better and this is a great way to use your over ripe bananas that no one wants to eat.
• Hazelnut Spread- Like Nutella. This is optional if you like the swirls or marble effect. The cake is still awesome without it.
• Caramel Glaze – I use store bought like Bon Maman or sometimes I make my own using the simple recipe below. While the caramel glaze is optional, I personally believe that Bananas and Caramel belong together. However, a dusting of Icing Sugar will do in a pinch.
• Bundt Cake Pan- I made this cake in a 12 cup capacity Bundt. Spray the baking tin generously with cooking oil spray so the cake comes out easily. If you don’t have a Bundt tin, there’s no reason why you can’t use another cake pan, just watch the timing.
  
  

Easy does it…

This is probably one of the easiest cake you’ll ever make, you don’t even need a mixer for this.

• Preheat oven to 160°C fan forced. Spray the Bundt tin generously with cooking oil spray. The oil should be in every nook and cranny of that tin so the cake comes out easily and in one piece.
• Whisk together the flour and cinnamon powder.
• In a separate bowl, combine the sugar and the wet ingredients. Whisk until smooth then add the mashed bananas. Use a spatula to fold in the flour mix just until smooth do not over mix.
• Pour batter into the prepared tin. Smooth the top of the cake and drop spoonfuls of Nutella spaced 5cm apart. Swirl with a stick to create the marble pattern. Bake for about 60 minutes or until the cake is springy to touch.
• Cool and glaze with Caramel or dust with Icing Sugar.

Banana Bundt Cake with Caramel Glaze

Recipe by Lola Adele

0.0 from 0 votes

Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12-16

servings

Prep time

15

minutes

Cooking time

1

hour 

Super Moist Banana Bundt Cake with Caramel Glaze

Ingredients

• 3-4 ripe Bananas

• 3 cups Self Raising Flour

• 1 teaspoon ground Cinnamon

• 150g Butter,melted and cooled

• 1 cup Caster Sugar

• 1/2 cup Brown Sugar

• 3 Eggs,room temperature

• 2 teaspoons Vanilla

• 1 cup Greek Yoghurt, plain

• 1/4 cup Vegetable Oil

• 5 tablespoons Hazelnut Spread like Nutella,optional

• Icing Sugar for dusting,optional
  Caramel Sauce like Bon Mamam or make per the recipe below

• Caramel Glaze

• 1/2 cup light brown Sugar

• 2 tablespoons Butter

• 1/4 cup thickened Cream

Directions

• Preheat oven to 160°C. Spray a 12 cup capacity Bundt cake tin generously with cooking oil spray.
• Peel and mash the bananas until smooth and almost free from lumps. Set aside.
• In a bowl, use a hand held whisk or a fork to mix the self raising flour and cinnamon together.
• In another bowl, combine cooled melted butter, caster and brown sugar, eggs,yoghurt,vanilla and cooking oil. Whisk until smooth. Stir in the mashed bananas.
• Add the flour to the butter mix from step 4. Use a spatula to fold the flour into the wet ingredients until just combined. Do not over mix.
• Pour the batter into the prepared Bundt baking tin and smooth the top with the back of a spoon or an offset spatula. Drop spoonfuls of Nutella into the batter spaced about 4cm apart (optional). Use a BBQ skewer or chopstick to swirl the Nutella gently into the batter to create a marble effect.
• Bake in a preheated oven for about 60 minutes, turning the pan halfway at around 30 minutes. If the cake is browning too quickly, cover with a piece of aluminium foil. The cake is done when a skewer inserted into the middle comes out clean.
• Remove from the oven and set aside for 10 minutes. Unmould cake into a serving platter and set aside to cool.
  
• Dust cake with Icing Sugar OR glaze with Caramel.
• Caramel Glaze
• Combine all the ingredients for the glaze in a saucepan and simmer on low while whisking now and again until thickened This will take about 10 minutes.

Notes

• Keeps for 3 days in a covered container at room temperature. If storing longer, keep in the fridge. Un glazed cake can be frozen for a month, then bring to room temperature and glaze just before serving.