@butternutbakery: This banana bundt cake has no business being these good. It’s SO moist and gives banana bread a run for its money. Here’s how to make it: 2 tbsp softened butter or shortening, for coating the pan 2 c (490g) mashed ripe banana 3/4 c (168g) melted unsalted butter 1 c (200g) packed brown sugar 1/4 c (80g) pure maple syrup, + 2 tbsp for brushing 3 large eggs 2 tsp vanilla 1 c (240g) sour cream 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp kosher salt 3 c (385g) ap flour or gf baking flour Preheat oven to 350F and fully grease the inside of a 10-cup bundt pan. In a large bowl, whisk together the banana, butter, brown sugar, and maple followed by the eggs and vanilla. Then whisk in the sour cream. Whisk in the baking powder, baking soda, cinnamon, and salt and then whisk in the flour. Pour into the pan and bake for 45-50 min. Fresh out of the oven, cover the pan with foil and leave it for about 10 mins. Then turn it out and cool for about 20 mins. Brush the outside with the extra maple and top with sea salt if desired. Enjoy!

Jenna | Butternut Bakery

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Wednesday 23 September 2026 19:23:13 GMT