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–+ servings

Brown Butter Banana Bundt with Maple Glaze

A deeply flavourful banana Bundt cake made with brown butter and maple syrup for rich, nutty depth. Finished with a glossy brown butter maple glaze, this tender cake improves in flavour over time and is perfect for slicing all week long. Recipe created by Anna Olsen.
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Servings 16 servings
Calories 487 kcal

Equipment

  • 1 10 cup Bundt pan

Ingredients
  

Non-stick mixture for coating pan

  • 16 grams all-purpose flour
  • 25 grams vegetable oil
  • 25 grams vegetable shortening, like Crisco

Banana Cake

  • 227 grams unsalted butter, cut into 1 inch cubes
  • 775 grams mashed ripe bananas, about 6-8 bananas
  • 300 grams granulated sugar
  • 156 grams maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 450 grams all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt

Maple Glaze

  • 90 grams unsalted butter, cut into 1 inch cubes
  • 60 grams maple syrup
  • 1 Tablespoon milk
  • 162 grams icing sugar, sifted
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/8 teaspoon Morton's Kosher salt

Instructions
 

Make Non-stick coating for pan

  • Whisk together flour, oil and shortening until smooth.

Make the Bundt Cake

  • Preheat and prepare the pan: Preheat the oven to 325°F. Using a pastry brush, very generously coat the inside of Bundt pan with the non-stick mixture. Don't forget the center post. Set pan aside.
  • Brown the butter: In a small saucepan over medium-high heat, melt the butter. Continue cooking until it foams, then turns golden brown with nutty-smelling brown flecks on the bottom, about 3 minutes after melting.
    Immediately transfer the butter to a heatproof bowl and let cool for 10 minutes.
  • Mix the wet ingredients: Pour the slightly cooled brown butter into a large mixing bowl. Whisk in the mashed bananas, sugar, and maple syrup until well combined.
    Whisk in the eggs and vanilla until smooth.
  • Add the dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
    Add the dry ingredients to the banana mixture and gently fold just until combined. Do not over mix.
  • Bake: Scrape the batter into the prepared Bundt pan and smooth the top.
    Bake for 60–70 minutes, until a cake tester or skewer inserted into the centre comes out clean. You can also
    For extra precision, you can also use an instant-read thermometer — inserted into the centre of the cake, it should register 200–205°F when fully baked.
  • Cool: Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a cooling rack.
    Allow the cake to cool completely before glazing.

Make Maple Glaze

  • Brown the butter: In a small saucepan, brown the butter as you did for the cake. This second batch will brown more quickly — about 1 minute.
    Transfer to a heatproof bowl and let cool for 5 minutes.
  • Whisk the glaze: Whisk in the maple syrup, milk, and icing sugar until smooth and pourable.
  • Glaze and set: Spoon or pour the glaze over the cooled Bundt cake, allowing it to drip naturally down the sides.
    Let the glaze set for about 1 hour before slicing and serving.

Nutrition

Calories: 487kcalCarbohydrates: 71gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 269mgPotassium: 260mgFiber: 2gSugar: 43gVitamin A: 595IUVitamin C: 4mgCalcium: 35mgIron: 2mg
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