Banana Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 115ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">450g very ripe bananas, mashed (about 4 medium bananas)</li><li class="ingredients-single-item">100g chopped walnuts (optional)</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, making sure to get into all the crevices. This careful preparation is crucial for a clean release later – don't rush this step! Set the prepared pan aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. This even distribution of leavening agents and spices ensures a consistent rise and flavor throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or the bowl of your stand mixer, cream together the softened butter and sugar on medium-high speed for 3-4 minutes until pale and very fluffy. This extended beating incorporates air into the batter, creating a lighter cake texture despite the density of the bananas.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure everything mixes evenly. Add the vanilla extract and beat to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half the buttermilk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. This alternating method prevents gluten development, keeping your cake tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the mashed bananas with a rubber spatula until evenly distributed. Very ripe bananas with black speckles contain more sugar and stronger flavor, making them ideal for this cake. If using, fold in the chopped walnuts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to remove any air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should be golden brown and will have pulled slightly away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is important. Too short and the cake may break; too long and it could stick. Place a cooling rack over the pan and carefully invert the cake. If it doesn't release immediately, tap the pan gently or run a thin knife around the edges. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese glaze, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, followed by vanilla, salt, and enough milk to reach a pourable but thick consistency. The glaze should coat the back of a spoon but still flow slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the ridges of the bundt cake. For the most attractive presentation, place the cake on a wire rack with parchment paper underneath to catch drips. Let the glaze set for about 20 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavor actually improves on the second day as the banana notes deepen and meld with the spices – if you can wait that long!</li></ol>