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One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12
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You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.
Updated Nov 3, 2020
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Salted Caramel Glaze

  • 1/3 cup caramel topping
  • Kosher salt


  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2
    In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • 3
    Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • 4
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • 5
    Drizzle cake with caramel topping. Sprinkle with kosher salt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Can't find spice cake mix? Substitute yellow cake mix and 1 teaspoon pumpkin pie spice instead.
  • tip 2
    To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.


Nutrition Facts are not available for this recipe
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