Dairy-Free Bundt Cake Banana Bread

This dairy-free bundt cake banana bread is the prettiest banana bread I’ve ever made. Part cake, part bread, the bundt cake pan and powdered sugar take this staple up to the fancy level (without a lot of fuss).

Not only is this dairy-free bundt cake banana bread beautiful … but it allays me of my overripe banana guilt. “Waste not, want not” was instilled deeply in me as I grew up, and I have SUCH A HARD TIME throwing my overripe bananas away. Anyone else??

You can make this cake-bread in a larger loaf pan if that’s all you have, but I highly recommend baking it in a bundt cake pan.

This recipe has a brown sugar crumble you layer in the middle. It doesn’t stay in the middle, so don’t worry — that’s the plan. This method makes it slowly ooze out the sides to give the cake a nice, sweet, crunchy edge.

To make this bundt cake banana bread, just mix up the batter, then lightly spray the bottom part of the pan and a just couple inches up the sides all the way around. Next, pour half the batter into your lightly greased pan. Finally, sprinkle the brown sugar crumble mixture on top of that batter, and then top it off with the other half of the batter.

An important thing to note about this recipe: the cake doesn’t rise very much, and it takes up a small portion of the pan. That’s ok. Again, this is by design. You’re mostly using the bundt cake pan to make the banana bread cake look pretty. Also, you can eat it dusted with the pretty powdered sugar and/or with some melted butter on top. My favorite way to eat it is with both. I especially love it for breakfast the next morning, if there are any leftovers.

Finally, if dairy isn’t an issue in your house, it’s easy to substitute the almond milk for regular milk and the tablespoon of dairy-free butter for regular.

Print Recipe

Dairy-Free Bundt Cake Banana Bread

This dairy-free bundt cake banana bread is part cake, part bread. Best of all, it's a delicious, beautiful upgrade to this staple (without a lot of fuss).

Course

Breakfast, Dessert

Cuisine

Dairy-Free, soy-free

Prep Time

5 minutes

Cook Time

30 minutes

Servings

cake

Ingredients

Cake-Bread

• 1 1/2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup sugar
• 1 1/2 cups mashed overripe banana (3-4 overripe bananas)
• 2 eggs
• 1 tsp vanilla
• 1/3 cup canola oil
• 1/2 cup almond milk

Brown Sugar Crumble

• 1/3 cup packed brown sugar
• 1 Tbsp flour
• 1/4 tsp cinnamon
• 1 Tbsp melted dairy-free butter

Powdered Sugar Sprinkle (optional)

• powdered sugar

Course Breakfast, Dessert Cuisine Dairy-Free, soy-free Prep Time 5 minutes Cook Time 30 minutes Servings cake Ingredients Cake-Bread 1 1/2 cups all purpose flour 1 1/4 tsp baking powder 1/2 tsp fine sea salt 1/2 cup sugar 1 1/2 cups mashed overripe banana (3-4 overripe bananas) 2 eggs 1 tsp vanilla 1/3 cup canola oil 1/2 cup almond milk Brown Sugar Crumble 1/3 cup packed brown sugar 1 Tbsp flour 1/4 tsp cinnamon 1 Tbsp melted dairy-free butter Powdered Sugar Sprinkle (optional) powdered sugar

Instructions

1. Preheat oven o 350 degrees F
2. Mix the dry ingredients in a large bowl
3. Add the wet ingredients and blend/stir well
4. In a separate bowl, mix the 4 ingredients for the brown sugar crumble
5. Spray the bottom and then a couple inches up the sides in a 9-inch bundt cake pan with a baking spray or cooking oil
6. Pour half of the cake/bread batter into the cake pan; then sprinkle the brown sugar crumble mixture evenly on top of it; then pour the remaining batter on top everything
7. Bake at 350 degrees fahrenheit for 28-32 minutes or until a knife comes out clean
8. Let cool to warm and then dust with powdered sugar (optional); you can use a tea strainer or a larger sifter

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com