Fluffy Banana Bundt Cake
A wonderfully light and moist banana cake with a golden cinnamon sugar crust that makes it impossible to stop at one slice. It comes together in a blender in just minutes, making it the perfect fuss-free treat for any occasion.
🛒 Ingredients
16 servings
- 1 cup whole milk
- 1 cup sunflower oil
- 1½ cups granulated sugar
- 3 eggs
- 3 ripe bananas
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- Sugar and ground cinnamon, to taste
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour an 8-inch (20 cm) bundt pan.
- 2
In a blender, combine milk, oil, sugar and eggs. Blend until smooth and creamy.
- 3
Add the sliced bananas and pulse briefly until just incorporated — avoid over-blending.
- 4
Pour the mixture into a large bowl. Sift in the flour and cornstarch, folding them in gradually with a spatula until the batter is smooth.
- 5
Gently fold in the baking powder using light upward strokes to keep the batter airy.
- 6
Pour batter into the prepared pan and sprinkle generously with cinnamon sugar.
- 7
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool for 10 minutes in the pan, then turn out onto a wire rack before serving.
💡 Chef's Tip
Use very ripe, spotty bananas for the best flavor and natural sweetness — the darker the peel, the more fragrant and moist your cake will be.
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