About This Recipe
Have you ever made something and said to yourself, "This is the one I'm bringing to every gathering from now on?" That's exactly how I felt the very first time I pulled this Cinnamon Swirl Brown Butter Banana Bundt Cake Recipe from the oven. The scent enveloped me in a sleepy, sweet nostalgia, like every flashback to childhood rolled up in a warm, big hug. Sultan walked in halfway through baking and said, "That's the smell of magic." He wasn't wrong. The brown butter adds a new dimension, with a rich, nutty flavor, and the cinnamon swirl tucked in keeps things fun with each slice.
Bundt Cake Tools You’ll Love
To bring this Cinnamon Swirl Brown Butter Banana Bundt Cake Recipe to life, you’ll need basic baking tools like a Bundt pan, mixing bowls, and a small saucepan. I’ve linked some high-quality options—many with great deals—to help make baking smoother. These will give you that perfect swirl and golden crust every time!
Ingredients
1 cup unsalted butter (browned)
1 cup sugar
1/2 cup light brown sugar
3 large eggs
1 1/2 cups mashed ripe bananas (about 3–4)
1/2 cup sour cream
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup sugar For the Cinnamon Swirl
1 tbsp ground cinnamon For the Cinnamon Swirl
Optional: 1/4 cup chopped walnuts or pecans For the Cinnamon Swirl
1/2 cup powdered sugar For the Vanilla Glaze
2–3 tsp milk or cream For the Vanilla Glaze
1/4 tsp vanilla extract For the Vanilla Glaze
Instructions
Step 1
In a small saucepan, melt the butter over medium heat. Stir constantly until it turns golden and smells nutty—about 5–7 minutes. Remove from heat and cool for 10 minutes.
Step 2
In a large bowl, whisk browned butter, sugar, and brown sugar until combined. Beat in eggs, then mashed bananas, sour cream, and vanilla extract.
Step 3
In a separate bowl, whisk flour, baking soda, and salt. Gradually stir into wet ingredients until just combined—don’t overmix!
Step 4
Mix cinnamon and sugar in a small bowl. Set aside.
Step 5
Grease and flour your Bundt pan well. Pour in half the batter, sprinkle the cinnamon sugar mixture evenly, then pour remaining batter on top. Use a knife to gently swirl—but not all the way to the bottom.
Step 6
Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick comes out mostly clean. Cool in the pan for 20 minutes before inverting onto a rack.
Step 7
Whisk glaze ingredients until smooth. Drizzle over the cooled cake before serving.
Nutrition Information
Calories
390
Saturated Fat
9g
Carbs
50g
Sugars
28g
Protein
5g
Sodium
240mg
Fiber
2g
Secrit Tips
Brown your butter slowly over medium heat-wait for that nutty aroma!
Use super ripe bananas-the spottier the better.
Grease your Bundt pan generously-get into every groove with butter and flour so it releases cleanly.
Let the cake cool completely before flipping it out, or it might tear.
For a next-level finish, dust with powdered sugar or drizzle with a simple vanilla glaze.
Use super ripe bananas-the spottier the better.
Grease your Bundt pan generously-get into every groove with butter and flour so it releases cleanly.
Let the cake cool completely before flipping it out, or it might tear.
For a next-level finish, dust with powdered sugar or drizzle with a simple vanilla glaze.
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