One-Bowl Banana Bundt Cake with Coffee Glaze

5 from 1 vote
Jump to Recipe

This post may contain affiliate links.

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!)

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Hand holding spoon drizzling glaze over a slice of banana bundt cake

😍 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. 

Hand holding fork poking into slice of banana bundt cake with coffee glaze

🗒️ 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.

Ingredients for one-bowl banana bundt cake in a variety of small cream bowls

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.

Ingredients for coffee glaze in small cream bowls

👩‍🍳 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.

one-bowl banana bundt cake batter in cream-colored pouring bowl

🌬️ 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.
banana cake mixture in a bundt pan before baking

🌟 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!

freshly baked banana cake in a bundt pan

🤲 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.
coffee glaze in a small cream pouring bowl

🧰 The Tools I Use To Make This One-Bowl Banana Bundt Cake

hand pouring coffee glaze over 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.

top-down view of a glazed banana bundt cake on top of a cooling rack

🧠 Common Questions

Can I use eggs fresh out of the fridge, or should they be room temperature?

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.

Can I substitute the regular flour with oat flour?

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!

I want to add spices to this cake as you’ve suggested… where should I start?

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.

I don’t have a bundt pan, can I bake this in a regular cake pan?

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.

I’m not a coffee-lover, can I swap this glaze for something else?

Of course! Another classic glaze pairing would be something bright and lemony.

My cake is gummy, what have I done?!

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, glazed, sitting on a cake stand
hand retrieving a slice of banana bundt cake with a cake slice from cake sitting on a cake stand
5 from 1 vote

One-Bowl Banana Bundt Cake with Coffee Glaze

This is easy, stress-free fall baking at its finest.  Lots of banana flavor, made in one bowl, and with half the fat and sugar of a traditional banana cake.  You’d never know it.
Prep: 15 minutes
Cook: 1 hour 20 minutes
Cooling: 15 minutes
Total: 1 hour 50 minutes
Servings: 12

Ingredients 

Banana Bundt Cake:

  • cup maple syrup
  • ½ cup neutral oil, such as vegetable, safflower, or sunflower oil
  • 3 large eggs, room temperature
  • 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

Calories: 349kcal | Carbohydrates: 56g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 393mg | Potassium: 259mg | Fiber: 4g | Sugar: 29g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Cooling: 15 minutes
Total Time: 1 hour 50 minutes
Course: Brunch, Dessert
Cuisine: American
Servings: 12
Calories: 349
Keyword: banana, Banana cake
Like this recipe? Leave a comment below!
Slice of banana bundt cake on a white plate with slices of banana and silver fork

Related Recipes

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    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!

    1. 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.