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Banana Bundt Cake with Homemade Brown Sugar Glaze
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Easy Banana Bundt Cake with Brown Sugar Glaze

Moist banana bundt cake loaded with walnuts and topped with a rich, homemade brown sugar glaze. Perfect for dessert or an indulgent breakfast treat.
Course Breakfast, Dessert
Cuisine American
Keyword Banana Bundt Cake, Easy Banana Bundt Cake with Brown Sugar Glaze
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients

For the Cake:

  • 1 1/2 cups butter room temperature
  • 2 1/2 cups light brown sugar
  • 3 cups all purpose flour
  • 1 cup chopped walnuts
  • 4 large eggs
  • 2 tsp vanilla extract
  • 4 medium ripe bananas mashed (1 3/4 cups)
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

For the Glaze:

  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 1/4 cup heavy cream
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 325°F. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for about 2 minutes, until fluffy and smooth.
  • Add the eggs, one at a time, then stir in vanilla, mashed bananas, a pinch of salt, baking powder, and baking soda, mixing just until everything is combined.
  • Don’t forget to scrape down the sides of the bowl so nothing gets left behind.
  • Turn your mixer to low and gently fold in the flour until just incorporated. Finally, stir in the walnuts so they’re evenly scattered throughout the batter.
  • Generously coat a 10-cup bundt pan with baking spray and pour in the batter, smoothing the top lightly.
  • Bake for 70 minutes, until the cake is set and a toothpick inserted in the center comes out clean. If it starts browning too quickly, loosely tent it with foil to prevent over-browning.
  • Once baked, let the cake cool in the pan for about 20 minutes. Run a butter knife carefully around the edges, then invert the cake onto a platter or wire rack to cool completely.
  • While the cake cools, make the glaze. In a small saucepan, combine butter, sugar, salt, vanilla, and heavy cream over medium heat.
  • Stir constantly as the mixture melts, then bring it to a gentle boil and let it simmer for 2 minutes.
  • Allow the glaze to cool for about 5 minutes before pouring it over the cake.
  • As the glaze drips down the sides, use a spoon to drizzle any extra back on top so the cake is fully coated and glistening.
  • You can also pour the glaze over the cake while it’s still in the pan if you prefer a little trick for easier cleanup.

Notes

  • Store airtight for up to 3 days at room temperature.
  • TIP: You can glaze the cake right in the bundt pan before turning it out if you prefer.
  • This way you don’t lose any icing as it drips off. All you do is pour the warm icing onto the cake while it is still in the pan.
  • Allow the cake and glaze to cool for at least an hour in the pan and then loosen the sides of the cake with a dull knife and turn it out onto a cake plate.