Banana Biscoff Bundt Cake
A light and fluffy banana cake with a layer of biscoff brown sugar struesel in the middle, and a sweet cinnamon glaze on top.
Ingredients
For the bundt cake:
- 1½ cups (225 g) over-ripe bananas (2 medium bananas) doesn't need to be perfect measurements
- 1-2 teaspoon (1 teaspoon) lemon juice
- ½ cup (113.5 g) butter room temp
- 1½ cups (300 g) granulated sugar
- 2 large eggs room temp
- 1 tsp (1 teaspoon) vanilla
- ¼ cup (57.5 g) sour cream room temp
- ¾ cup (180 g) buttermilk room temp
- 2½ cups (312.5 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
For the biscoff struesel:
- ½ cup (50 g) biscoff cookie crumbs (12 cookies)
- ½ cup (110 g) brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
For the glaze:
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) cinnamon
- enough milk to make it pourable
Instructions
To make biscoff struesel
- Mix biscoff cookie cumbs, brown sugar, flour, cinnamon and salt. together. Set aside until cake batter is made.
To make the cake
- Preheat oven to 300 F. Spray a 12 cup bundt pan with baking spray or butter and flour it, set aside.
- In a small bowl, mash bananas and add lemon juice and stir. Set aside.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes until light and fluffy.
- Add eggs, one at a time, beating in between. Add vanilla and sour cream and mix.
- Whisk flour, soda, salt and cinnamon together in a small bowl.Add dry mixture and buttermilk alternating between eachother, starting and ending with dry ingredients. And being careful not to overmix.
- Fold in bananas.
- 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.
- Bake for about 1 hour and 20 minutes or until golden brown on top and a toothpick comes out clean.
- 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.
To make the glaze
- 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.
Notes
When making cakes, having room temperature ingredients can help it to bake better.
It is not necessary to place the cake in the freezer for the hour or two, but it totally helps it stay moist. I try to plan ahead and do this whenever possible. If you don't, allow to cool completely in the bundt pan before removing.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 352kcalCarbohydrates: 63gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 270mgPotassium: 135mgFiber: 1gSugar: 41gVitamin A: 302IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!