There are so many reasons to love this bundt cake. A tried and true recipe, which bakes up perfectly every time and slips right out of the pan. Giving you all of the definition and rich color you could want in a bundt cake with a little something extra...FLAVOR!
I love the look of bundt cakes, but I am almost always disappointed by the lack of flavor, with most recipes relying on vanilla or simple citrus for taste. This bundt cake is filled with warm spices, sweet bananas and has a gorgeous crumb. It is so simple and quick to prepare. If you can make banana bread, you can bake this beautiful spiced banana bundt cake!
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brown sugar
- 1/2 cup caster or granulated sugar
- 1 cup unsalted butter (two sticks, room temperature)
- 2 large eggs (room temperature)
- 4 large, overripe bananas
- 1 cup Greek yogurt (room temperature)
- 1 teaspoon good quality vanilla extract (we use Oaktown Spice)
Generously grease your bundt pan with melted butter or cooking spray.
Center a rack in the oven and preheat to 350 degrees.
Sift your flours, spices, salt, baking soda and powder together into a medium bowl.
In your stand mixer (or a large bowl using a hand mixer) cream the butter at medium speed until pale and fluffy.
Add your sugars and beat for a few minutes until smooth. Mix in your vanilla, then add your eggs one add a time until fully incorporated.
Reduce your mixer speed to low and beat in your bananas until creamy.
Add your flour in two parts, alternating with the Greek yogurt. With each addition, mix until just incorporated. Overbeating will cause your bundt cake to be dense and rubbery. Scrape the sides of your bowl to ensure all of your ingredients have combined.
Pour the batter into your bundt pan and smooth out the top. Tap your bundt pan on the counter to reduce bubbles and place in your oven on the center rack.
Bake for 60-70 minutes or until your cake tester (or a toothpick) comes out clean.
Let the cake cool for 20 minutes, then place a cooling rack on top and invert your bundt cake for easy removal. It should slide right out onto your wire rack.
This cake is a prefect tea time treat, goes beautifully with your morning cup of coffee and makes an incredible dessert when served warm with a scoop of ice cream or fresh whipped cream.