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Banana bundt cake on a cake stand.
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5 from 1 vote

Banana Bundt Cake With Maple Brown Sugar Glaze

The most flavorful, soft, tender, light and fluffy spiced banana cake is topped with a sweet maple brown sugar glaze.
Prep Time15 minutes
Cook Time50 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Jessica

Ingredients

Banana Cake

  • 3 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • pinch salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 cup dark brown sugar*
  • 2 eggs
  • 2 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • 4 medium bananas 2 cups mashed
  • ½ cup sour cream
  • ½ cup buttermilk*

Brown Sugar Maple Glaze

  • 2 tbs unsalted butter
  • 2 tbs pure maple syrup
  • 2 tbs heavy cream
  • ½ cup dark brown sugar

Instructions

  • Preheat oven to 350°F. Grease and flour a bundt pan very well, set aside.

For the cake

  • In a large bowl, beat butter until smooth with no lumps. Add sugar and beat until fluffy and fully combined, scraping down as needed, about 2 minutes.
  • Add eggs, vanilla, vegetable oil, mashed bananas, sour cream and buttermilk and beat until completely smooth. Slowly add flour mixture into your running mixer set to low speed and beat until just combined, don't over-mix.
  • Pour batter into prepared bundt pan and bang it down a few times to allow the batter to settle into the crevices and to remove any air pockets. Bake cake for 45-50 minutes or until a thin knife inserted in the center comes out clean. Allow to cool for 5 minutes in the pan. Release the edges with a butter knife and transfer onto a wire rack to finish cooling.

For the glaze

  • In a small saucepan, melt butter on medium-low heat. Stir in maple syrup and heavy cream. Allow it to heat up to a simmer, almost boiling but not quite. At this point, add the brown sugar, stir to combine and allow the mixture to simmer for 10 minutes on low heat, stirring often.
  • Remove from heat and let the glaze cool for 5 minutes. Pour warm glaze on top of the warm cake. Keep in mind: I did not use all of the glaze on my cake for photo purposes because I really wanted you to see the cake too, you will have much more to pour on top.

Notes

To make your own buttermilk: Stir in ½ tablespoon white vinegar to ½ cup of milk needed for this recipe. Let stand for 10 minutes until slightly thickened.
Storage instructions: This banana bundt cake will stay fresh for up to 3 days stored at room temperature in an airtight container.
Freezing instructions: To freeze, wrap the whole completely cooled cake without the glaze in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw in refrigerator overnight and allow cake to come to room temperature. Prepare glaze and drizzle before serving.