Banana-Butterscotch Bundt Cake is an amazing dessert that’s ideal for a special occasion or for a fun family treat. No monkey business here: You’ll love this flavorful, moist cake.
I like big Bundts and I cannot lie. I mean seriously. How could I not have written that about this recipe? Haa! This Banana-Butterscotch Bundt Cake is a big cake, and I love it so much it’s going to be a go-to for me.
Banana-Butterscotch Bundt Cake
You won’t find dried out crumbs here. This cake is super-moist (thank, you ripe bananas), and it’s sweet, but not too sweet. It’s perfect for a family treat or for company, too. You don’t need an excuse to make this cake.
You know how everyone jokes about the bananas ripening away on our counters? Enough with the banana bread! Use them to make this Bundt cake (I still love you, banana bread!). I mean, I’ll go as far as to recommend buying extra bananas just to let them ripen so you can make this cake.
Pick up a package of butterscotch baking chips while you’re at the store grabbing those bananas. I had a package laying around for one reason or another and thought they’d make a tasty add-in for a sweet dessert. They are the perfect pairing for this cake!
I’ve used the butterscotch chips and banana combo before for my Caramel Banana Muffins with Streusel Topping. You’ll loooove the streusel topping on these muffins that are perfect for dessert or first thing in the morning.
Bundt cakes are always so pretty. They’re a straightforward-kind-of-pretty and don’t require any fussing with frostings or drizzles (unless you want to). For this Banana-Butterscotch Bundt Cake, all you need is a little powdered sugar dusted over the top to give it a little glam.
My Bundt cake pan isn’t fancy, although I know there are some out there that are incredibly ornate. My mom made Bundt cakes all the time when I was young, and her pan wasn’t fancy either. I remember how moist and tasty those cakes were!
I’ve made Bundt cakes before, like my Orange Marmalade-Pistachio Bundt Cake that I dressed up a little. Talk about pretty! It’s so pretty decorated with Candied Orange Slices.
If you’re looking for a cake with an air of “fancy” but that relies on your garden-variety zucchini, try my Zucchini-Banana Cake with Cream Cheese Frosting. It’s a showstopper, for sure!
If you find yourself checking out those bananas on your counter that are too soft to eat straight outta the peel, you know what you need to do: Make the Banana-Butterscotch Bundt Cake. Let me know what you think!
Patricia Conte/Grab a Plate
Yields Serves 10
Save Recipe5 based on 10 review(s)
Ingredients
- 3 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white granulated sugar
- 1/4 cup brown sugar
- 1 cup butter, softened, reserve about a tablespoon
- 2 eggs
- 4 ripe bananas, mashed
- 1 cup plain Greek yogurt
- 7 ounces butterscotch baking chips
- Powdered sugar to garnish
Instructions
- Preheat the oven to 350 degrees F. Use the reserved butter to brush on the inside of a 10-inch Bundt cake pan, including the middle part. Set aside.
- Sift the flour into a medium bowl. Add the baking soda and salt. Whisk to combine and set aside.
- In a large bowl, add the sugars and butter and use a hand mixer on high speed to combine for a few minutes.
- Add the eggs and mix on a lower speed until incorporated. Add the bananas and mix until incorporated, finish by adding the yogurt and mix until combined.
- Add the flour mixture to the banana mixture, a bit at a time, and use a wooden spoon to combine. Stir until incorporated.
- Gently stir in the butterscotch chips.
- Pour the mixture into the buttered Bundt pan. Bake in the middle rack of the oven for about 60 minutes.
- If, at about 45 minutes the cake starts to darken, pull it out of the oven. Use a toothpick to check the center of the cake for doneness. If it comes out clean, remove the cake from the oven. If not, bake for another 10 minutes or so, checking it again.
- When you’re ready to remove the cake, place it on a baking rack for about 10 minutes.
- To remove the cake from the pan, place a plate over the top of the cake in the pan, with the bottom of the plate facing up. Make sure the plate is wider than the cake pan.
- Put one hand on top of the plate and slide your hand to the bottom of the cake pan. Gently flip to remove it from the pan. Remove it from the plate and add it bake to the baking rack without the plate to cool completely.
- Garnish with powdered sugar and serve.
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