Easy Delicious Banana Bread Bundt
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Today’s recipe is an Easy Delicious Banana Bread Bundt. I thought a Bundt would be a fun and pretty way to serve up some banana bread as part of a breakfast or brunch. I adapted this recipe from one I found in a Kraft Food and Family magazine.
Years ago, I had a few recipes for making banana bread that I wanted to try. The great thing about them are they use a cake mix as the base for the recipe. The recipe for today is for a banana bread that all begins with a cake mix.
The thing that caught my eye with today’s recipe is that it also includes a box of banana pudding. I knew the pudding would make it absolutely moist, but wondered how the banana flavor would add to this bread.
I must say that this banana bread is DIVINE. It turns out SO MOIST and the banana pudding just helps to give it a little extra flavor punch!
Ingredients to Make Banana Bread Bundt Cake
- YELLOW CAKE MIX
- BANANA CREAM FLAVORED INSTANT PUDDING MIX
- EGGS
- WATER
- CANOLA OIL
- OVERRIPE BANANAS
- WALNUTS
This would be a great go-to recipe when you need to use up some brown bananas. It’s so delicious and simple to whip together, thanks to the cake mix. You could even turn this Bundt into a delicious dessert just by topping it with this sour cream frosting.
Or with this a cream cheese frosting. Just omit the zest and use milk in place of the juice. Love it!
How to Make Easy Delicious Banana Bread Bundt
To start, you will need to grease and flour a Bundt pan or spray it with Pam Baking spray. I love to use the baking spray. Just be sure it says BAKING SPRAY on the bottle.
It has flour added to the spray. It’s the only way I do bundt cakes now. They never stick to the pan.
In a large bowl, add in the cake mix along with the pudding mix, eggs, water, oil, and mashed banana. Blend with a hand or stand mixer on low for 30 seconds. Then, on medium speed for 2 minutes.
Then, fold the nuts into the batter. You can omit the nuts if you want. I usually leave them out.
Pour the batter into the prepared Bundt pan. Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow the bread to cool in the Bundt pan for 10 minutes. Then, invert it onto onto cooling rack. That baking spray will make the cake come right out of the pan. Allow the bundt to cool completely before serving.
Frequently Asked Questions
Can I use any type of cake mix for this recipe?
Yes, you can use any flavor of cake mix you prefer, but a yellow cake mix or a vanilla cake mix works best for this banana bread bundt.
Can I use ripe bananas that have been frozen and thawed?
Yes, ripe bananas that have been frozen and thawed are perfect for this recipe. In fact, they can be even more flavorful and moist after freezing.
How should I store leftover banana bread?
Any leftover banana bread can be stored in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3-4 days. You can also freeze slices of banana bread for longer storage.
FOR MORE RECIPES LIKE THIS, TRY:
Banana Bread Bundt
Real Mom Kitchen
Equipment
Ingredients
- 1 (18.25 oz) box yellow cake mix
- 1 (3.4 oz) pkg banana cream flavored instant pudding **
- 4 eggs
- 1 cup water
- ¼ cup canola oil
- 1 cup mashed bananas about 3
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease and Flour a bundt pan or spray the pan with Pam Baking spray. (Be sure it is the BAKING spray. It has flour added to the spray. It is the only way I do bundts now. They never stick to the pan)
- In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and banana. Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
- Fold the nuts into the batter and pour into the bundt pan. Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
- Allow bread to cool in the bundt pan for 10 minutes then invert onto cooling rack and cool completely.
