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This is easy, stress-free fall baking at its finest. My one-bowl banana bundt cake has an abundance of rich banana flavor, is made in a single bowl, and contains half the fat and sugar of a traditional banana cake – yes, I said HALF. (But trust me, you’d never know it!)
Table of Contents
- 😍 Why You’ll Love My One-Bowl Banana Bundt Cake
- 🗒️ Ingredients
- 👩🍳 How to Make My One-Bowl Banana Bundt Cake
- 🎩 Tips and Tricks
- 🌟 Variations
- 🤲 Substitutions
- 🧰 The Tools I Use To Make This One-Bowl Banana Bundt Cake
- 👝 How to Store Leftovers
- 🧠 Common Questions
- One-Bowl Banana Bundt Cake with Coffee Glaze Recipe
😍 Why You’ll Love My One-Bowl Banana Bundt Cake
Inspired by my Maple-Rye banana bread, which so many of you have said is the best you’ve ever had, this is an ideal make-ahead cake, it freezes beautifully without the glaze, and satisfies even the most ravenous of after-school appetites.
🗒️ Ingredients
Banana – The star of this dish! I’ve found that the best way to ensure your cake is perfectly moist is to use bananas that aren’t so ripe that they’re black, but are ripe enough and spotted enough to bring all that sweetness and delicious banana flavor we’re craving.
Maple Syrup – This liquid gold not only provides some of the moisture that makes this cake melt-in-your-mouth, but also adds sweetness. You’ll note that there is no additional sugar – this is why!
Neutral Oil – Neutral oils are made from nuts, grains, seeds or fruits: reach for your favorite avocado, grapeseed or sunflower oil for this cake.
Oat Flour – Just a cup of oat flour transforms this recipe as it soaks up more moisture than regular flour to keep this cake fluffy and that perfect melt-in-your-mouth consistency.
Yogurt – Because of its acidity, yogurt reacts with baking soda to make sure our cake rises to its fullest fluffiest potential. It also has a subtle tang which balances all of our sweet ingredients.
👩🍳 How to Make My One-Bowl Banana Bundt Cake
🔥 Preheat the oven to 350 Degrees F. Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
🥣 In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.
🍌 Add the yogurt, mashed bananas, and vanilla and whisk again to blend.
🌾 Add the flour, oat flour, baking powder, baking soda, and salt, and mix with a whisk or spatula until no clumps of flour remain.
⏲️ Transfer the batter to the prepared bundt pan. Bake for 65-80 minutes or until a tester comes out with just a few crumbs on it.
🌬️ Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely before adding the icing.
🧂 In a medium bowl, whisk together the confectioners’ sugar and salt with a fork to break up any clumps.
☕ Add the yogurt and 1 tablespoon of the coffee and whisk until smooth. If you want a thinner icing and/or more pronounced coffee flavor, add the other tablespoon of coffee 1 teaspoon at a time until you’re happy with it.
🍰 Set aside until the cake is cool, then drizzle or brush the icing all over the top of the cake, letting some of it run down the sides.
⏲️ Let it firm for 30-60 minutes before serving.
🥳 Enjoy!
🎩 Tips and Tricks
- I’ve found that the best way to ensure your cake is perfectly moist is to use bananas that aren’t so ripe that they’re black, but are ripe enough and spotted enough to bring all that sweetness and delicious banana flavor we’re craving.
- I’ve also used a cup of oat flour in this recipe as it soaks up more moisture than regular flour to keep this cake fluffy and that perfect melt-in-your-mouth consistency. If you don’t have oat flour though, don’t worry! You can use 3 cups of all-purpose flour instead of the oat and all-purpose combination.
🌟 Variations
If banana isn’t your flavor of choice, you could opt for another fruit or vegetable in puree form: pumpkin or apple would be my first choices!
🤲 Substitutions
Don’t let a few ingredients stand in the way of getting your hands on a slice of this! Here are some substitutions that might help you get this banana bundt cake into your oven a little sooner:
- As with all of my cakes and breads, regular all-purpose flour works just fine.
- You can use 3 cups of all-purpose flour instead of the oat and all-purpose combination.
- Any yogurt works in this forgiving recipe: I’ve used dairy-free coconut yogurt as well as both regular plain yogurt and Greek-style yogurt. It’s all good.
- If you want to cut down on the sugar in the glaze, you can use a powdered Monkfruit sweetener for some or all of the powdered sugar.
- I don’t add any spices to this, I like to taste a lot of banana in this cake, but feel free to add in some cinnamon and/or nutmeg as many banana cakes use it.
- I also don’t include nuts in here, but walnuts or pecans would work great. I’d toss them with the flour first to ensure they don’t sink to the bottom then add a bit more on top of the glaze.
🧰 The Tools I Use To Make This One-Bowl Banana Bundt Cake
👝 How to Store Leftovers
I recommend wrapping this cake in plastic wrap to maintain its freshness, and can be kept at room temperature for up to 4 days. You could also store this in a tightly sealed container, however most people don’t have a container on hand that fits a bundt cake! If you’re making this ahead of time, it freezes beautifully.
🧠 Common Questions
I recommend using room-temperature eggs in baking because they blend more evenly, but a quick way to warm them up if you keep them in the fridge is to pop them in a bowl of warm water for a few minutes while prepping other ingredients.
Oat flour is added here in a small quantity to soak up additional moisture and maintain its beautiful, melt-in-your-mouth texture. It doesn’t, however, have the binding qualities that regular flour has, meaning that it can’t stand as a total substitute for flour in this recipe. You still need regular flour to maintain the cake’s integrity!
A teaspoon of cinnamon, or nutmeg (or both) would be my starting point. As with any recipe modifications, experimentation is a part of the process to ensure you get it right – it’s better to add too little than too much.
Yes! You certainly don’t have to have a bundt pan to make this recipe. My recommendation is to keep an eye on the cake during baking as you may need to adjust the timing. Use a cake tester/skewer to test whether it is baked through.
Of course! Another classic glaze pairing would be something bright and lemony.
I recommend letting the cake sit for an additional 30-60 minutes before serving to firm up, and this is why! Because this cake is so moist, that cooling provides time for that gumminess to transform into a soft crumby texture.
One-Bowl Banana Bundt Cake with Coffee Glaze
Ingredients
Banana Bundt Cake:
- ⅔ cup maple syrup
- ½ cup neutral oil, such as vegetable, safflower, or sunflower oil
- 3 large eggs, room temperature
- ⅔ cup plain yogurt
- 4 ripe medium bananas, peeled and mashed (or 3 large)
- 2 teaspoons vanilla extract
- 2 cups gluten-free all purpose flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon Kosher salt
Coffee icing:
- 1 ¼ cup powdered sugar, sifted if it’s very clumpy
- ¼ teaspoon Kosher salt
- 1 tablespoon yogurt
- 1-2 tablespoons strong-brewed coffee
Instructions
- Preheat the oven to 350 Degrees F.
- Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.
- Add the yogurt, mashed bananas, and vanilla and whisk again to blend.
- Add the flour, oat flour, baking powder, baking soda, and salt, and mix with a whisk or spatula until no clumps of flour remain.
- Transfer the batter to the prepared bundt pan.
- Bake for 65-80 minutes or until a tester comes out with just a few crumbs on it. It will still be moist, it is banana cake after all, but should be cooked through.
- Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely before adding the icing.
While the cake cools, prepare the coffee icing:
- In a medium bowl, whisk together the confectioners’ sugar and salt with a fork to break up any clumps. If your sugar has hardened some in the pantry, you’ll want to sift it to achieve a smooth glaze.
- Add the yogurt and 1 tablespoon of the coffee and whisk until smooth. If you want a thinner icing and/or more pronounced coffee flavor, add the other tablespoon of coffee 1 teaspoon at a time until you’re happy with it.
- Set aside until the cake is cool, then drizzle or brush the icing all over the top of the cake, letting some of it run down the sides. I like to do this on parchment and drizzle some of the icing that runs off back over the cake so as not to waste it.
- Let it firm for 30-60 minutes before serving.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot the baking powder & soda! 😭😱
Oh know! We’ve all been there, and I hope you give it another try – I promise it’s worth it!
Kat.
I could hardly wait for this to cool so I could pour on the glaze and take a BIG BITE! So good – does not disappoint. I felt a little fancy grinding my own oat flour in the blender. It was easy. Great cake to have with tea or after dinner. Delicious. Thank you!
This makes my heart so happy, Mich!
You deserve to feel a little fancy – it makes the final product taste even better in my opinion!
Kat.
Can you make this with regular flour?
Hi Renee, absolutely! A regular all-purpose flour works well for this one.
Enjoy,
Kat.