A tender, moist, and fluffy banana-infused Vanilla Bundt Cake covered with a creamy banana icing, it is such a Dreamy Bundt Cake.
To get the best banana flavor in both your Bundt cake and creamy icing, it is important you use very ripe bananas (those spotty brown bananas are perfect)
I steep warm cream, vanilla bean/seeds, and sliced bananas overnight to get tons of banana-vanilla flavor and use this mixture in both the Bundt Cake and in the icing.
I cover the top of the Bundt Cake with creamy banana icing and let it drape over the edge of the Bundt Cake, it´s so delicious.
I hope you love it as much as I do.
Before you start
Read the recipe thoroughly, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message.
Bakers Note
I use a 10-cup party pan from the brand Nordic Ware. Use any bundt pan you like but make sure you use one of the exact sizes.
Superfine sugar is regular white sugar processed to be more delicate crystals; I make my superfine sugar by pulverizing the white sugar ( granulated sugar ) in a blender for 2 x 6 seconds, making sure to give the blender a shake in between the 6 seconds.
Banana-infused cream gives this Bundt Cake an amazing banana flavor and texture. If you are not a fan of banana flavor you can use 300 grams of fil or buttermilk instead.
Cake flour is lighter than all-purpose flour and has low protein content ( low gluten), making this bundt cake light and tender. You can find Cake flour in the baking aisle.
Banana Infused Cream
- 500 gram heavy cream
- 2 bananas fully ripe, and speckled brown
- 1 vanilla bean pod, split lengthwise
Vanilla Infused & Bundt Cake
- 350 gram cake flour
- 375 gram superfine sugar
- 15 gram baking powder
- a pinch of salt
- 225 gram unsalted butter, cut into pieces, semi-cold at 18C°/64,4F°
- 300 gram banana infused cream at room temperature 23C°/73,4F°
- 250 gram eggs ( from approx 5 eggs) at room temperature 23C°/73,4F°
Creamy Banana Icing
- 150-gram powdered sugar
- 50 to 75-gram banana-infused cream, cold
- 1/2 teaspoon vanilla bean paste
Banana infused cream
- Plan ahead: The banana flavor will be best the longer the cream mixture infuses, up to 24 hours.
- Slice two very ripe bananas and place them into a heatproof glass bowl or an airtight container.
- In a medium saucepan, combine 500-gram heavy cream and seeds scraped out of one vanilla bean pod. Place the saucepan over low-medium heat until warm, about 80C° – 175F°.
- Remove from heat and pour over the sliced bananas; make sure to get all the gooey vanilla bean seeds that often settle in the bottom of the saucepan in the bowl as well. leave the vanilla bean pod in the mixture.
- Cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming.
- Refrigerate the banana cream mixture overnight for optimal banana flavor. The longer the ripe bananas infuse, the more intense the banana flavor will be in your cake and your icing.
- The next day: take the cold banana-infused vanilla bean cream out of the fridge, and strain the banana cream through a fine-mesh sieve into a medium bowl. Press gently on the banana pulp to release the liquid. ( don't allow any banana pulp to pass through the sieve). Discard the banana pulp, remove the vanilla bean, and scrape the flavorful goo back into the banana-infused cream.
- You´ll have enough banana-infused cream about 400 grams which is enough for both the bundt cake and the creamy banana icing.
Vanilla & Cake Party Bundt
- You'll need a 2,6 liter / 10-cup Bundt pan when making this Bundt Cake.
- Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven to 165C° 325F°.
- In a small bowl or measuring cup add 300 grams of banana-infused cream ( keep the remaining cream in the fridge for the icing), It is important that the banana-infused cream is at room temperature 23C°/73,4F° before using it. Using a digital thermo pen is the best way to know for sure that you have the right temperature.
- Brush the Bundt pan with softened butter. Make sure to distribute the butter well with a pastry brush to ensure an even layer of softened butter, with absolutely no gaps in coverage, This step takes about 2 minutes.
- Freeze the Bundt pan for 10 minutes to harden the butter. If you don't have a freezer, place the Bundt pan in the fridge for 15 minutes instead.
- Remove the cold bundt pan from the freezer, add 1 to 2 tablespoons of superfine sugar to the pan, and tap it around the inside of the bundt pan until all the buttered surface is covered, then turn the pan upside down over a sink or garbage can and tap out the excess sugar. Set aside for now.
- Into a bowl of a stand mixer fitted with the paddle attachment combine 350-gram cake flour, 375-gram superfine sugar, 15-gram baking powder, and a pinch of salt. Mix on low speed for about 1 minute.
- Baker note: Working with semi-cold butter produces a better cake texture; if the butter is too soft, it essentially melts into the flour, which can result in a greasy cake. The butter needs to be pliable (slightly softened) but cool. Take it out of the fridge for about 20 minutes before you bake this cake. The right temperature is 18C°/64,4F° The best way to know for sure is by using a digital thermometer.
- With the mixer on low speed add the 225-gram semi-cold 16C°/60.8F° unsalted butter one piece at a time, This step takes about 2-3 minutes. Once all of the butter is added, the mixture should resemble almond flour, and when you run your hands through it, it feels kind of sandy, and there should be no large lumps of butter left.
- Baker Note; In this next step you need to add the banana-infused cream, Make sure to do this slowly to create the perfect emulsion, if you add it too quickly, your cream will separate from the butter and sink to the bottom of the bundt cake and give you a gummy layer and create a dense texture.
- With the mixer on low speed, very slowly pour in the 300-gram vanilla-infused cream a little at a time, This step takes about one minute, then continue mixing on medium speed (speed four on KitchenAid) for two full minutes to develop the structure. Set a timer! make sure you're maintaining the smooth emulsion the whole time.
- The batter should have gained volume at this point, and all the ingredients should be incorporated and look like thick buttercream. If you don't mix it for three full minutes, your Bundt Cake could be under-mixed, collapse in the center, and won't be as tender and fluffy as you like.
- Stop the mixer and scrape down the side and bottom of the bowl, remove the paddle attachment, and remove the excess batter collected on the side. From this point, you need to mix as lightly and as little as I mentioned below.
- Bakers note: When you add the eggs, it is crucial to mix on low speed this is because your cake batter will become tough if you work it to the point that the gluten in the flour starts to form.
Make sure the eggs are at room temp 23C° (70,4 F°) again using a digital thermometer is the best way to know.
- Attach your paddle attachment again, with your mixer at low speed at all times! Gradually add the 250-gram eggs to the cake batter in three additions, and mix for 30 seconds for each addition to incorporate the ingredients and strengthen the structure. Stop the mixer after each addition of eggs, and scrape down the side and bottom of the bowl. Also, remove the paddle attachment and shake out the excess batter collected on the sides each time.
- Remove the bowl from the mixer and scrape down the side and the bottom folds once or twice to ensure the batter is incorporated at the bottom of the mixing bowl.
- Spoon the cake batter evenly into the prepared Bundt pan and smooth the batter with a spatula, firmly tap the pan on the counter to settle the cake batter.
- Bake for 40 to 50 minutes or until a cake tester inserted into the cake comes out clean. Cover the Bundt cake loosely with parchment paper after 35 minutes if you see the top browning too quickly at the end of baking. Mine was done at 45 minutes
- Allow the Bundt Cake to cool for 10 minutes in the pan on a wire rack.
- Unmold the cake onto a cooling rack, and let cool completely while you prepare the creamy banana icing.
- Make sure to cover the uniced Bundt Cake in plastic wrap or in a large ziplock bag so it doesn't dry out, and store it at room temperature.
Creamy Banana Icing
- in a medium bowl, combine 150 grams powdered sugar, 50 to 75 grams banana-infused cream, and 1/2 teaspoon vanilla bean paste, give it a quick whisk until thick and smooth. You can change the consistency of the icing by adding more banana-infused cream or powdered sugar to your liking.
- Cover the top of the bundt cake using the back of a spoon or spatula with the creamy banana icing and let it drape over the edge.
- Let the icing get set, before slicing the bundt cake, s lice with a serrated knife, and serve.
- Store leftovers covered in plastic wrap or a ziplock bag or an airtight container at room temp ( not in the fridge) for up to 3 to 4 days.
For step-by-step pictures of how to make
→ Banana Infused & Bundt Cake
Click → here