Description
This Snickerdoodle Banana Bread Bundt Cake is a delightful fusion of moist banana bread and the sweet, spicy flavors of snickerdoodle cookies. Perfect for any occasion, it’s a show-stopping dessert that will impress your guests and satisfy your cravings.
Ingredients
- Very Ripe Bananas
- Unsalted Butter, softened
- Unsalted Butter, melted
- Granulated Sugar
- Brown Sugar
- Sour Cream (or Greek Yogurt)
- All-Purpose Flour
- Cinnamon
- Cream of Tartar
- Eggs
- Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- Granulated Sugar (for the swirl)
- Ground Cinnamon (for the swirl)
Instructions
- Prepare Your Bundt Pan: Preheat your oven to 350°F (175°C). Grease your 10-12 cup Bundt pan with softened butter or baking spray, then lightly flour the pan, tapping out any excess.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- Cream Wet Ingredients (Part 1): In a large mixing bowl, cream together the softened unsalted butter with both the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavor: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (or Greek yogurt).
- Incorporate Bananas: Gently fold in the mashed ripe bananas until just combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or by hand just until no streaks of flour remain.
- Prepare the Snickerdoodle Swirl: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons ground cinnamon.
- Layer in the Bundt Pan: Spoon about half of the cake batter into the prepared Bundt pan, sprinkle half of the cinnamon-sugar swirl mixture over the batter, spoon the remaining cake batter on top, and sprinkle the remaining cinnamon-sugar mixture over the top.
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the Bundt pan on a wire rack for at least 15-20 minutes.
- Invert and Finish Cooling: Carefully invert the cake onto the wire rack to cool completely before glazing.
- Make the Glaze (Optional): Whisk together the cream cheese, powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Ensure your ingredients are at room temperature for better emulsification. Don't overmix the batter to avoid a tough cake. Use very ripe bananas for the best flavor and moisture.