This delicious banana bundt cake has a lovely moist center that tastes just like banana bread. A simple glaze is drizzled overtop for the perfect hint of sweetness.
Preheat the oven to 350°F. Spray the inside of a 12 cup bundt cake pan with cooking spray. Use a paper towel to make sure all corners and ridges are coated with the oil.
In a large bowl, cream the room temperature butter with sugar using a hand mixer (or by hand with a fork or pastry cutter).
Add in the eggs and vanilla, mix again.
Mash ripe bananas on a plate with a fork. They should be nice and mushy with very little chunks left.
Add the mashed banana, milk and applesauce to the bowl and mix them in.
In a medium bowl mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and nutmeg.
Add ⅓ of the dry flour bowl to the wet ingredients bowl and mix using the hand mixer. Add another ⅓ and mix, then add the last ⅓ and mix. Batter should be smooth and the end. Don't overmix - just enough for it to be even.
Use a spatula to scoop batter into the greased bundt pan. Gently tap three times on the counter to help remove potential air bubbles. Place in oven and bake for 50-55 minutes or until toothpick comes out clean when poked in the center. The top of cake will be golden brown.
Remove from oven and let cool in the pan for 10 minutes.
Gently flip onto a wire rack to cool for 1 hour before adding the glaze.
Sift the powdered sugar though a fine mesh strainer into a bowl. Add the milk and whisk together until sugar is dissolved. Drizzle over top of the cake. Serve and enjoy!
Recipe Notes:
Important Note: This recipe will work for a 12 cup bundt cake pan. If you want to use a 6 cup or 8 cup bundt cake ban you can half the recipe and cook for less time.Leftovers: Leftovers can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container. Freezer Instructions: This bundt cake can be stored in the freezer for up to 3 months. To store, let it cool completely first, then cut into smaller slices. Wrap each one in parchment paper or plastic wrap and place them in a freezer bag. Seal tightly and remove as much air as possible. Thaw frozen cake overnight in the fridge before using.