Banana Biscoff Bundt Cake

This banana biscoff bundt cake is a light and fluffy cake with a layer of biscoff brown sugar struesel in the middle, and a sweet cinnamon glaze on top. The perfect addition to any brunch, or crowd pleaser for dessert with a scoop of ice cream.

THE BEST BANANA BISCOFF BUNDT CAKE

Although I know there are enough banana recipes out there in the world to appease everyone and then some, there was a time when I was craving a banana cake with biscoff and couldn't seem to find what I was looking for, and that's how this cake originally came about. I have tweaked it a bit over time and every time I make it I'm reminded how much I love it. An elevated banana bread baked into a beautiful bundt pan with a yummy glaze on top. What's not to love?

WHAT INGREDIENTS ARE NEEDED

• Banana's, over-ripe
• Lemon Juice
• Butter
• Granulated Sugar
• Eggs
• Vanilla
• Sour Cream
• Buttermilk
• Flour
• Baking Soda
• Salt
• Cinnamon
• Biscoff Cookies
• Brown Sugar
• Powdered Sugar
• Milk or Water

HOW TO MAKE BANANA BISCOFF BUNDT CAKE

1. Mix biscoff cookie cumbs, brown sugar, flour, cinnamon and salt. together. Set aside until cake batter is made.
2. Preheat oven to 300 F. Spray a 12 cup bundt pan with baking spray or butter and flour it, set aside.
3. In a small bowl, mash bananas and add lemon juice and stir. Set aside.
4. In a large mixing bowl fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes until light and fluffy.
5. Add eggs, one at a time, beating in between. Add vanilla and sour cream and mix.
6. Whisk flour, soda, salt and cinnamon together in a small bowl.
7. Add dry mixture and buttermilk alternating between eachother, starting and ending with dry ingredients. And being careful not to overmix.
8. Fold in bananas.
9. Place half of the batter into the greased bundt cake pan. Pour struesel on top and lightly pat down to cover evenly. Pour the remaining batter over the top.
10. Bake for about 1 hour and 20 minutes or until golden brown on top and a toothpick comes out clean.
11. Once done baking place right in the freezer for about 1-2 hours to chill. This helps keep the cake extra moist. Once done in the freezer, let sit on the counter for another 1-2 hours before removing from the bundt pan.
12. Put powdered sugar, cinnamon and vanilla in a bowl. Add milk a little at a time until you reach your desired pouring consistency. Pour over the top of the cake. Top with extra cookie pieces if you want.

IS IT NECESSARY TO FREEZE THE CAKE AFTER BAKING?

I would really suggest it. This tip helps keep the cake extra moist. I just make a space in my freezer and move the cake directly to that spot and set it on a hot pad in the freezer.

DON'T HAVE BUTTERMILK OR SOUR CREAM?

If you don't have buttermilk you can make your own sour milk. Just put 1 tablespoon of lemon juice or white vinegar in your measuring cup and then add enough milk to make ¾ cup that you need. Let it sit and curdle a bit.

You can use greek yogurt instead of sour cream. It will alter the taste slightly, but not enough that most people could tell.

CAN I BAKE THIS IN A LOAF PAN INSTEAD?

Yes! I have halved the recipe and it works perfectly in a regular size loaf pan. Just adjust the time, by baking less. Start checking at an 50-60 minutes instead. This can also be made in a 9x13 pan if you want to have the larger size recipe, but don't have a bundt pan.

Looking for other brunch ideas? Try my:

• Mom's Famous Cinnamon Rolls
• Blueberry Coffee Cake Muffins

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.