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We’re here to tell you that ONE bowl banana bundt cake is possible!
Not just possible, it’s easy!
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.
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!
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!
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Banana Nut Bundt Cake
Ingredients
Banana Nut Bundt Cake
- 5 bananas
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 1 ½ tsp baking soda
- ¾ 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
Instructions
Banana Nut Bundt Cake
- Preheat the oven to 350º F and lightly spray a bundt pan (I love this silicone one!) with non-stick cooking spray.
- In a medium-large mixing bowl, mash the bananas well.
- Add in the vegetable oil and sugar, stir with a spatula.
- Add in the eggs and vanilla, mix.
- 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.
- 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.
- 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
- In a small-medium mixing bowl, combine the powdered sugar, TWO tablespoons of milk and the vanilla bean paste or extract.
- 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.
- 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.
- Store any leftover bundt in an airtight container.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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
Hi Rose! So sorry for the confusion, yes it’s 2 and 1/4 cups of flour.
Just made this cake and it’s definitely the best banana cake I’ve ever made, and I’ve made many. It’s light and fluffy unlike other dense banana cakes and breads. I substituted the 3/4 C. Sugar for 1/4 UNpacked light brown sugar and a scant 1/4 C. Splenda for baking. It finished cooking in less than 50 minutes, but still came out perfect! Was a sinch too! One bowl mixing – My kind of baking! Thanks!
Forget to add … I didn’t glaze it.
Just curious, why do you mix it with a Spatula? This looks delish by the way!
Mixing with a spatula (by hand) helps to prevent from over mixing the batter that can happen was using an electric mixer!
Does this need to be refrigerated overnight to use the following day?
Thanks,
Nope!
Do you have any high altitude suggestions? (4000-6000 ft)
What changes would need to be made for mini bundt pans?
My Niece found out I made banana nut bread last week and begged for a piece before she left and we both forgot:-(. So we are going over to her house today and I saw this recipe and thought it would be the best way to say I’m sorry you didn’t get your piece of bread. I know she will love it! Can’t wait to try it either!
Just made this today. It was easy to make and turned out great. I did add a cream cheese frosting. Would totally make this again
Can I double and make 2?
Yes!
This is a delish banana cake! Will make this again. Easy to make and clean up!