Banana Nut Bundt Cake

One bowl banana nut bundt cake drizzled with vanilla bean glaze!
One bowl banana nut bundt cake drizzled with vanilla bean glaze!We’re here to tell you that ONE bowl banana bundt cake is possible!

Not just possible, it’s easy!

One bowl banana nut bundt cake drizzled with vanilla bean glaze!The most crucial ingredient in banana bundt cake are bananas!

You’ll need 5 medium to large sized bananas.

If you’re like me, I usually don’t plan ahead when I am going to make a banana bundt – the craving hits and then I want to make it.

One bowl banana nut bundt cake drizzled with vanilla bean glaze!Being a baker, I always have flour, eggs, oil, sugar, etc on hand but sometimes I don’t have bananas. Or at least I don’t have ripe bananas on my counter, they are usually green or bright yellow. So I am going to share my pro tip with you.

I keep bananas in my freezer!

I’ll buy nice and bright yellow bananas and I will purposely let them sit on the counter until they are overripe. Once they are overripe, I stick them in the freezer. That way I always have bananas on hand for banana bread, banana ice cream, or for smoothies!

If you want to ripen bananas in a flash, turn your oven to 350º F, place the bananas (peels still on!) on a baking sheet and place them in the oven for 5-7 minutes. You want the peels to turn black and the bananas to be soft.

So, friends, you have 2 methods for always having ripe bananas on hand!

One bowl banana nut bundt cake drizzled with vanilla bean glaze!Now about this one bowl business..

I’ll walk you through it!

Mash the bananas well in a medium-large mixing bowl. Add in the vegetable oil and sugar, mix again, with a spatula is perfect! Crack the eggs, add those and the vanilla. Gradually add in the flour and baking soda, mixing until some streaks remain, don’t over mix at this stage! Add in the chopped walnuts and then mix everything until the flour is just incorporated.

See it’s possible! Let’s count those dirty dishes: 1 bowl, 1 masher/fork, 1 spatula, the 1/2 cup, the 3/4 cup, the 1 cup, the 1/4 cup, and the 1 teaspoon and half teaspoon.

To save yourself some dirty dishes, you could solely use the 1/4 cup and the half teaspoon. Smart thinking and happy baking :)

I created this recipe in partnership with Diamond of California. Casabella provided the silicone bundt pan, which is seriously a game changer if you don’t want your bundt stuck to your pan!

One bowl banana nut bundt cake drizzled with vanilla bean glaze!

Banana Nut Bundt Cake

Yield: 1 bundt cake

Total Time: 1 hour

Ingredients:

Banana Nut Bundt Cake

  • 5 bananas
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 & 1/4 cup all purpose flour
  • 1 & 1/2 tsp baking soda
  • 3/4 cup Diamond of California Walnuts, chopped

Vanilla Bean Glaze

  • 3 cups powdered sugar
  • 2-4 tbsp milk
  • 1 tbsp vanilla bean paste or vanilla extract

Directions:

Banana Nut Bundt Cake

  1. Preheat the oven to 350º F and lightly spray a bundt pan (I love this silicone one!) with non-stick cooking spray.
  2. In a medium-large mixing bowl, mash the bananas well.
  3. Add in the vegetable oil and sugar, stir with a spatula.
  4. Add in the eggs and vanilla, mix.
  5. Gradually add in the flour and baking soda, mixing until some streaks remain, don’t over mix at this stage.
  6. Add in the chopped walnuts and then mix everything until the flour is just incorporated.
  7. Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. Note: I find it helpful to place my bundt pan on a baking sheet, that way it’s easier to transport when done baking.
  8. Allow the bundt to cool to room temperature before turning the cake onto a plate. Make sure the bundt cools completely before adding the glaze.

Vanilla Bean Glaze

  1. In a small-medium mixing bowl, combine the powdered sugar, TWO tablespoons of milk and the vanilla bean paste or extract.
  2. Gently mix the glaze together using a spatula. The glaze may be thick as this point, add milk a teaspoon at a time until the glaze runs off the back of a spoon. Be careful to not add too much milk, otherwise the glaze will be runny.
  3. Spoon or drizzle the glaze on the bundt cake. Allow the glaze to set (on the counter or in the fridge) before slicing and serving.
  4. Store any leftover bundt in an airtight container.

One bowl banana nut bundt cake drizzled with vanilla bean glaze!
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35 comments

  1. Why did I give the bundt cake pan back to my mother-in-law?! This looks awesome!

  2. Great banana tips! And this cake looks so so good!

  3. WOW!  I am going to have to make this!

  4. This bundt cake is gorgeous! Loving the banana nut flavor combo :)

  5. I typically don’t pair bananas with nuts and now I’m kicking myself – this looks amazing!

    And it would totally work for breakfast too!  ;)

  6. I love one-bowl cakes! This one looks SO delicious. Must try!

  7. This is gorgeous, what a perfect looking cake!

  8. Bundt cake perfection!! My favorite flavors. 

  9. I stick overripe bananas in the freezer, too.  They’re great to have on hand for baking or making smoothies.  This bundt cake is something I’m going to crave with my afternoon tea.

  10. Now I’m craving banana cake! YOUR banana cake!

  11. One Bowl Cake ~ I’m SOLD!! Besides, banana and nuts? YES girl!

  12. Hi Beth! This looks so yummy! Thanks for sharing. :)

  13. Beth, I always have bananas in my freezer, so this looks just perfect!!

  14. Love how easy this cake it to make! I’m all for as few dirty dishes as possible!

  15. This sounds amazing. Beautiful photos too!

  16. I love Banana Nut! This cake is so pretty! 

  17. One bowl to make this cake? I’m there! This looks fabulous!

  18. I love your tips for always having bananas handy for banana cake/bread! I just worked through my freezer bananas this week – gonna have to ripen so more to keep in there now. Also: this is the prettiest bundt cake ever!

  19. I made this cake yesterday it was real easy to make it’s delicious .

  20. Getting ready to make. What size bananas do you use.

  21. Why is it 2 cup and 1/4 cup. Is it total 2 1/4?? I’m making it now and realized I missed that extra 1/4. I also was short one banana. Hoping for the best as I’m 20 minutes into baking. I also added an extra tsp by accident of vanilla. Lol. Forgot my glasses. Please clarify the flour. Thx

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