Banana Bread Bundt
This Banana Bread Bundt is a moist and flavorful twist on classic banana bread, baked to perfection in a Bundt pan. With a rich banana flavor and a beautiful presentation, it's an ideal treat for any occasion.
Servings 12 servings
Calories 300kcal
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.
Notes
** vanilla pudding can be substituted
Nutrition
Serving: 1 serving | Calories: 300kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 387mg | Potassium: 131mg | Fiber: 1g | Sugar: 28g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg