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Ultra-Moist Banana Bundt Cake with Greek Yogurt

Banana Bundt Cake
Bananas are a staple in my house and they are one of the best selling fruits in the US, so I know that I am not the only one out there that ends up with a lot of overripe bananas in the kitchen from time to time. Sometimes I tell myself that I’ll just buy fewer bananas, but the truth is that I love baking with bananas and don’t mind giving myself the opportunity to bake with them regularly. Banana bread and muffins are easy ways to go, but sometimes I want to have my bananas for dessert instead of for brunch. This Ultra-Moist Banana Bundt Cake is a versatile recipe that is a great way to use up a few bananas in a delicious and easy to make dessert.

The cake is very moist and tender, with a dense and almost pound cake-like texture to it. The secret to its moistness comes in two parts. First, there is a lot of banana in the batter. Second, the cake uses Greek yogurt where other cakes might use milk or buttermilk. The yogurt, like the mashed banana, keeps moisture in the cake and it adds a subtle tang to it that highlights the sweetness of the bananas and makes the cake taste just a little bit fresher. Banana is definitely the star in this cake and, although cinnamon and nutmeg are commonly used with banana, I didn’t add any spices to the cake to cover up the flavor of the fruit. I did, however, add in a generous amount of vanilla extract and that is the perfect match in this cake.

The cake will stay fresh for several days after baking when it is stored in an airtight container, so you can bake it in advance for a party, or you can bake one for yourself and nibble it over the course of a week. It is good when served plain, but a little drizzle of vanilla icing or cream cheese frosting will really dress it up and add in a little extra sweetness. To take it over the top, use a slice as a base for an ice cream sundae with vanilla ice cream, caramel sauce, whipped cream and chopped, toasted nuts.

Ultra-Moist Banana Bundt Cake with Greek Yogurt
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
1/2 cup vegetable oil
1 tbsp vanilla extract
1 cup plain Greek-style yogurt
1 1/2 cups mashed banana (approx 3 large)

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter with sugar until well combined. Beat in eggs one at a time, followed by the vegetable oil and vanilla extract.
Stir one third of the flour mixture into the sugar mixture, followed by the yogurt. Stir in another third of the flour mixture, followed by the mashed banana. Stir in remaining flour mixture and mix until no streaks of dry ingredients remain.
Pour batter into prepared pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Serves 12-14.

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  • Douglas E. Welch
    May 1, 2013

    Looks yummy and definitely on my list of New Foods to try.

    I be interested to hear if anyone has tried this with applesauce instead of the the oil to lower the calories a bit. I have done this successfully with other cakes, but you never really want to try substituions with on the first try.

  • Linda
    May 6, 2013

    I made this for my favorite garden corner and delivered it on Saturday. I was slightly shy on the overripe bananas. I added in some crushed almond-toffee candy (like Almond Roca) to give it a bit more flavor in case the low amount of bananas to cake made it less flavorful. The cake came out beautiful and smelled wonderful. I think I’d suggest a 12 cup pan–it was a big cake and my coffeecake pan that normally holds a 10-cup cake recipe without any problem was a bit full and the cake rose over the top and took a bit longer to bake but it turned out great. I highly recommend this recipe. The cake got rave reviews from the staff at the store. Definitely a keeper!

  • Emily
    May 6, 2013

    fantastic!! Just made it for my twin nephew’s first birthday. It was a huge hit, with just a little cream cheese frosting drizzled over. Thanks so much for the recipe…you’re my go-to for awesome, fuss-free baking recipes. 🙂

  • Charlotte
    May 21, 2013

    Thanks for the awesome recipe, have just made this cake. Easy to make, and what a beautiful moist cake. Will definatly be making this cake again 🙂

  • Claire
    June 21, 2013

    Has anyone tried this with a “fuit on the bottom” greek yogurt? I’ve got plain, but I’m shy one banana, thought it would be a good sub?

  • SusanR
    August 10, 2013

    Love this cake. I do cut down a little bit on the sugar. I don’t measure the bananas, but always use three. It does go above the pan when it bakes, but I think it looks great! Just made it for the third time! Thanks for the great recipe!

  • WendyW
    February 5, 2014

    Made this tonight, it was light and not too sweet (even after tossing some semi-sweet chips in). Really great- I’ll make this again. I may try with some e pineapple yogurt next time…Thanks for a great recipe!

  • Tammy,A
    February 19, 2014

    I baked the cake 3days ago…. Let me tell you, it was & still is delicious & moist! It looks exactly like the picture.
    I didn’t have plain Greek yogurt but I did have flavored (blueberry & raspberry) individual containers & used those.

    Also, instead of 2cups of white sugar I replaced 1 w/brown sugar. I also used corn oil instead because I didn’t have vegetable oil on hand. I had a huge tub of peanutbutter that was close to expiring so I put a few heaping table spoons whipped into the banana mash. It gave it a great taste. My kid loves things sweet so I added some chocchips & peanutbutter chips.

    I can’t get enough of it. It’ came out awesome.
    From now on, I’m baking this instead of banana bread.

  • Yeaen
    February 21, 2014

    I’m baking this now and it smells fantastic! I used only 1 cup of brown sugar which should be fine. I plan to cover it with condensed milk glaze to make up for the sugar. This recipe is awesome!

  • Charlotte
    August 2, 2014

    is it possible to bake this in a regular rectangular loaf pan? 🙂 cant wait to try it out!!

  • Nicole
    August 3, 2014

    Charlotte – Yes, but you might want to divide it into two separate loaf pans!

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