I love soft ring cakes, especially those enriched with yogurt: among dry cakes, they are among my favorites, together with loaf cakes.
Today I offer my version of the banana bundt cake, a tasty snack a bit different than usual. I admit: I’m usually not a fan of overly ripe bananas, and even less of finding them in desserts… but this time I changed my mind, and so did all the guests, won over from the very first bite!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 6 3/4 tbsp sunflower seed oil
- 1 small container (≈1/2 cup) plain yogurt (natural)
- 2 cups all-purpose flour
- 4 2 tsp baking powder
- 1 banana
Tools
- Hand mixer
- Mixing bowl
- Bundt pan
Preparation
To prepare the banana bundt cake, start by placing the eggs and sugar in a bowl and beat them with the mixer until you obtain a light, frothy cream.
Add the sunflower seed oil and the yogurt, continuing to mix. Then sift in the flour together with the baking powder and continue beating with the mixer until you obtain a smooth and homogeneous batter.
Peel the banana and cut it into small pieces, then fold it into the batter gently with a spoon to distribute it evenly.
Butter and flour a bundt pan, pour in the batter and let it rest for a minute to allow the mixture to level.
Bake in a static (conventional) oven preheated to 356°F for about 30 minutes. After the time has passed, check for doneness with the toothpick test: if it comes out clean, the cake is ready.
Allow to cool completely in the pan before transferring to a serving platter.
Tips and storage
If you use a very ripe banana, I recommend reducing the sugar by 10 g (about 2½ tsp). Alternatively, you can blend the banana for a smoother, more uniform batter.
The banana bundt cake keeps under a glass dome for about 3 days, maintaining all its softness and inviting aroma.
