Jamaican Honey Banana Bundt Cake
Kickstart the Spring season with the irresistible indulgence of our Jamaican Honey Banana Bundt Cake —a sweet, moist, and dense delight that's sure to brighten your day and fulfill those tastebuds. Whether you're aiming to impress at a bake sale, elevate your brunch game, or simply satisfy your dessert cravings, get ready to enjoy a slice of pure joy with this Jamaican-inspired recipe.
Ingredients
BUNDT CAKE:
- 6 very ripe organic bananas, mashed
- ½ cup salted butter, softened at room temp.
- 3 cups organic all-purpose flour
- 1 ½ tsps baking powder
- ½ tsp baking soda
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 4 large eggs, at room temp.
- 1 cup organic raw honey
- 1 tsp vanilla extract
- 2 Tbsps molasses
- ½ cup vegetable oil
OPTIONAL [ADD-ONS]:
- ½ tsp lime zest
- ½ cup organic coconut flakes
- 3 Tbsps pineapple rum
HONEY GLAZE:
- ¼ cup organic raw honey
- 2 Tbsps water
- 1 cup organic powdered sugar, sifted
Instructions
TO MAKE THE BUNDT CAKE:
- Begin by preheating the oven to 375 degrees Fahrenheit. Lightly grease (with butter or oil) and LIGHTLY flour a standard Bundt cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and allspice until combined. Set aside.
- In a bowl, add the butter and honey, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3minutes.
- Add in the eggs (one at a time), mashed bananas, vanilla, molasses, and vegetable oil followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes. NOTE: The batter should be thick, yet easy to stir.
- Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
- Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.
TO MAKE THE GLAZE:
- In a saucepan over medium-high heat, add the honey and water and bring to a boil. Reduce the heat to low and whisk in the powdered sugar until completely dissolved and smooth. Remove from heat.
- Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle the honey glaze atop.
- Slice and enjoy with your favorite scoop of ice cream or whipped cream.
- Bon Appetit!
Notes
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can always just use cake flour for this recipe for a fluffier texture.
- MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let the cake sit at room temperature for 30 minutes to an hour. Then make the glaze and top and serve!
- OIL vs. BUTTER: Instead of vegetable oil, you can also use melted butter, olive oil or coconut oil, if preferred.
