Banana Coconut Bundt Cake with Vanilla Glaze
A moist, tender bundt cake featuring ripe bananas and sweetened coconut with subtle rum notes, topped with a simple vanilla glaze. The tropical flavors make this an approachable weeknight dessert or casual gathering centerpiece. This version uses buttermilk for tenderness and bakes at a moderate temperature to ensure even, gentle cooking without over-browning the exterior.
Ingredients
- 1 ½ cup sugar, granulated
- ¾ cup butter, softened
- ¼ cup buttermilk, whole milk or Greek yogurt thinned
- 3 large eggs, room temperature
- 2 teaspoon rum extractalmond extract or omit0.5 tspnoneadds tree_nuts
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- 2 ¼ cup all-purpose flourgluten-free 1:1 blend1:1gluten-freegluten-free
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- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup ripe bananas, mashed
- ¾ cup sweetened flaked coconut
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoon, milk
Instructions
- 1
Heat oven to 325°F. Grease and flour a 12-cup bundt pan.
- 2
Combine sugar and butter in a bowl. Beat on medium speed until creamy.
- 3
Add buttermilk, eggs, and rum extract. Beat until well mixed.
- 4
Add flour, baking soda, and salt. Beat on low speed, scraping bowl often, until just combined.
- 5
Fold in mashed bananas and coconut until evenly distributed.
- 6
Pour batter into prepared pan.
- 7
Bake 60-75 minutes until a long toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil and continue baking.
- 8
Cool in pan for 5 minutes. Invert onto a cooling rack and remove from pan.
- 9
Cool completely, about 1 hour.
- 10
Whisk together powdered sugar, vanilla, and milk (1-2 tablespoons) until desired consistency.
- 11
Drizzle glaze over cooled cake.
Tips
Use very ripe bananas (spotted skin) for maximum flavor and natural sweetness. Overripe bananas add moisture and subtle complexity.
Do not overmix the batter after adding dry ingredients to avoid developing gluten, which makes the cake tough.
Cover with foil if browning too quickly; check at 60 minutes with a toothpick to prevent overbaking.
Good to Know
Cover and store at room temperature up to 2 days, or refrigerate up to 5 days. Wrap tightly to prevent drying.
Bake the cake up to 1 day ahead and store covered. Prepare glaze just before serving for best appearance.
Serve at room temperature or slightly warm. Pairs well with coffee, tea, or a glass of milk.
Common Mistakes
Do not skip greasing and flouring the bundt pan to avoid sticking and uneven release.
Do not overbeat the batter after adding flour to avoid a dense, tough crumb.
Do not underbake; use the toothpick test to ensure the center is fully set.
Do not invert the cake while still hot; wait 5 minutes to prevent collapse.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I use frozen bananas?
Yes, thaw and drain excess liquid before mashing. Frozen bananas are often softer and sweeter, so reduce liquid slightly or use less buttermilk if the batter seems too wet.
How long will this cake keep?
Covered at room temperature, 2 days. Refrigerated, up to 5 days. The cake actually improves slightly as flavors meld over 1-2 days, but texture may become slightly denser.
Can I freeze it?
Yes. Wrap the cooled, glazed cake tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.