SIX bananas! Yep, you read that right! Do you think I’ve lost it? Hell, NO! Please read on.

We’ve been experiencing heavy downpours in the evenings around here since past 2 weeks and to me gloomy mornings and rainy evenings are synonymous with a slice of banana bread + a cup of strong coffee with a dash of milk. I love experimenting with my no-oil/butter and egg-free banana bread recipe (it’s a staple in my house and uses 3 ripe bananas) by changing the add-ins every time. I developed that recipe first by using raspberries but on other occasions I have added walnuts, chocolate chips, cocoa and strawberries add-ins.

This particular banana bread is all the more special because the batter here uses SIX (no kidding!) VERY RIPE bananas which imparts super-intense banana flavour to this bundt cake. I love all the above mentioned banana bread versions dearly but this here has become my favourite. I had very ripe banans sitting on the counter, begging to be used. The husband and I both ended up picking up a bunch of bananas on the same day. Due to chill in the air I have traded my usual breakfast of smoothies made with frozen bananas with piping hot cinnamon stovetop oatmeal so I had to come up with a way to use up this substantial quantity of bananas at my disposal. That’s when I developed this recipe which absolutely deserves a place in your repertoire too, prefect for times when you find yourself drowning in excess ripe banana situation like myself. I used some more bananas to bake chocolate chip banana brownies (recipe next up!) later in the week which turned out pretty good as well.

This is your quintessential banana bread laced with sublime flavour from cinnamon and nutmeg. The addition of spices also makes your house smell divine while baking. Also, it’s baked in a bundt pan instead of a loaf pan and in my book, bundt > loaf! ❤️
Bundt cakes are truly awesome when baking for groups, potlucks and picnics. This cake is soft, moist and the crumb; gorgeous. It could be baked ahead and travels beautifully because it’s quite sturdy. Serving it warm just out of the oven is highly recommended and so is generous drizzle of sea salt caramel sauce. A scoop of vanilla takes it few notches up and is just the thing for your post-dinner dessert cravings. You could obviously have a slice for breakfast because B-A-N-A-N-A-S!

I’ll leave you to a recipe now. Do leave a comment if you have any questions or just to say hi. Have a great rest of the week people!

Print Recipe

Six-Bananas Banana Bread Bundt Cake

Course

Cake, Desserts

Cuisine

American

Prep Time

10 minutes

Cook Time

60 minutes

Servings

slices

Ingredients

• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1/4 cup white granulated sugar,
• 1/4 cup cane sugar,
• 1/4 cup yogurt, thick, at room temperature
• 1 Tbsp vanilla extract
• 6 medium-large bananas, very ripe and mashed (about 2 1/2 cups)
• 2 1/2 cups all purpose flour
• 2 tsp cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg,
• 1/2 tsp salt
• sea salt caramel sauce, for serving (optional)

Course Cake, Desserts Cuisine American Prep Time 10 minutes Cook Time 60 minutes Servings slices Ingredients 1/4 cup unsalted butter, melted and cooled 2 large eggs, at room temperature 1/4 cup white granulated sugar, 1/4 cup cane sugar, 1/4 cup yogurt, thick, at room temperature 1 Tbsp vanilla extract 6 medium-large bananas, very ripe and mashed (about 2 1/2 cups) 2 1/2 cups all purpose flour 2 tsp cornstarch 1 1/2 tsp baking soda 1 1/2 tsp cinnamon 1/4 tsp nutmeg, 1/2 tsp salt sea salt caramel sauce, for serving (optional)

Instructions

1. Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
2. In a large microwave-safe mixing bowl, melt the butter at high power for 30-60 seconds. Let cool for 5 minutes. Whisk in eggs using hand whisk, one at a time, until completely incorporated followed by white sugar and cane sugar. Whisk in yogurt, vanilla and 2 1/2 cup mashed bananas.
3. In another bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Gently fold in dry ingredients to the wet ingredients using rubber spatula.
4. Transfer batter to the bundt pan and bake for 55-60 minutes. Mine was done in 57 minutes exactly. Let the cake cool in the bundt pan placed on a wire rack. After about 10 minutes of cooling, invert the cake on wire rack and pour sea salt caramel sauce on top. Slice and serve warm. Store cake in an airtight container in the refrigerator for 3-4 days.

Recipe Notes

I have used 1/2 cup sugar in total in this recipe as I wanted to top the cake with sea salt caramel sauce. You could add another 1/4-1/2 cup sugar to the cake batter if you prefer sweeter cakes.

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