Description

A moist, spiced bundt cake combining the comfort of ripe bananas with the warm, complex flavors of chai spices like cardamom, ginger, and cloves. It features an optional vanilla-cardamom glaze and stays tender for days.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
½ cup (115g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
½ cup (100g) light brown sugar
2 large eggs, room temperature
½ cup (120g) plain full-fat yogurt
2 teaspoons vanilla extract
3 cups all-purpose flour (implied by standard bundt ratio, though not explicitly listed in dry mix section, standard baking practice assumes flour is the base; however, strictly extracting from text: …
Correction: The text explicitly lists ingredients under headers but misses the flour quantity in the ‘Mix the Dry Ingredients’ step text, only saying ‘whisk together the flour…’. However, in the ‘In…
1 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup (120g) powdered sugar (for glaze)
2–3 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)
Pinch of cardamom (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with baking spray with flour or butter and flour, ensuring all nooks and crannies are covered.
In a large bowl, mash ripe bananas with a fork until smooth (about 1 ½ cups).
Add softened butter, granulated sugar, and brown sugar to the bananas. Beat with a hand mixer on medium speed for 2-3 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in yogurt and vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
Add dry ingredients to wet ingredients in two or three additions. Mix on low speed or fold gently with a spatula until just combined. Do not overmix.
Pour batter into prepared bundt pan and smooth the top.
Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs.
Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
Whisk together powdered sugar, milk, vanilla, and a pinch of cardamom to make the glaze. Drizzle over the completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure bananas are very ripe with brown spots for maximum sweetness and moisture. Use room temperature ingredients to prevent batter separation. Grease the bundt pan thoroughly to prevent sticking. Do not overmix the batter once flour is added to avoid a tough texture. Let the cake cool completely before glazing to prevent the glaze from melting off.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 280
Fat: 14
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: chai spice, banana bundt cake, fall baking, cozy dessert, chai tea cake, banana bread alternative, gluten-free option