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Bananas n Cream Bundt Cake with Brown Butter Glaze

Cook Time55 mins
Author: Amanda Formaro


  • 1/3 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups mashed ripe bananas about 3 medium
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 8 ounces sour cream
  • 3/4 cup chopped walnuts

Brown Butter Glaze

  • 1/2 cup butter
  • 3 cups powdered sugar sifted
  • 2 teaspoons vanilla
  • 4 tablespoons milk


  • In a large bowl, cream the shortening and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in vanilla. Add bananas and mix well.
  • Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts.
  • Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Place a piece of waxed paper under the wire rack before adding the glaze.

Brown Butter Glaze

  • In a medium bowl, add powdered sugar.
  • Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar.
  • Add milk and vanilla, stir until smooth.
  • Pour over the top of the cake and let it ooze over the sides. Use a metal spatula to help smooth it out.