Apple Banana Bundt Cake

4.94 from 43 votes

Apple Banana Bundt Cake is the perfect fall mash-up and should be on your dessert menu soon. Seasonal apples, over-ripe bananas, cinnamon, and apple pie spice are the featured ingredients in this delicious fall cake. Worth every calorie and more!

Course Dessert

Cuisine American

Keyword apple banana bundt cake, apple banana cake, banana bundt cake

Prep Time 40

Cook Time 40

Total Time 1 20

Servings servings

Calories 379kcal

Author Sue Ringsdorf

Ingredients

For the banana cake:

1/2 cup unsalted butter - softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs - at room temperature
2 teaspoons vanilla
3 whole over-ripe bananas - mashed
2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon apple pie spice
2 1/2 cups all-purpose flour

For the apple pie filling:

3 medium seasonal baking apples - peeled and diced (I used a variety)
2 Tablespoons unsalted butter
1-2 Tablespoon water
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon apple pie spice
1 teaspoon cinnamon

For the icing:

1 Tablespoon unsalted butter - melted
1 1/2 Tablespoon heavy cream
2 teaspoons vanilla
1 1/2 cups powdered sugar - more or less, depending on consistency
sprinkle of cinnamon - on top of frosting

Instructions

For the apple pie filling:

Peel and dice the apples. Place in medium stock pan and add the remaining filling ingredients. Cook on medium heat until apples are soft, about 15 - 20 minutes. Remove to cool slightly.
3 medium seasonal baking apples, 2 Tablespoons unsalted butter, 1-2 Tablespoon water, 1/4 cup brown sugar, 1 teaspoon vanilla, 1 teaspoon apple pie spice, 1 teaspoon cinnamon

For the cake:

Preheat oven to 350 degrees. Spray Bundt cake pan.
In a standing mixer, cream the butter and sugars together. Add the eggs, vanilla, and mashed bananas and mix well.
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 2 teaspoons vanilla, 3 whole over-ripe bananas
Combine the flour, baking soda, apple pie spice, and salt in a separate bowl. Add the dry ingredients to the wet ingredients, and mix until just combined.
2 1/2 cups all-purpose flour, 2 teaspoon baking soda, 1 teaspoon apple pie spice, 1 teaspoon kosher salt
Pour the apple filling into the cake batter, and stir to combine. Pour the batter into the bundt pan.
Place bundt pan in preheated oven and bake for approximately 40 minutes, or until toothpick, when inserted, comes out clean.
Let cake rest on counter for 15 minutes before flipping it onto a cooling rack.

For the icing:

In a medium bowl, melt butter in microwave. Add cream and vanilla, and mix well.
1 Tablespoon unsalted butter, 1 1/2 Tablespoon heavy cream, 2 teaspoons vanilla
Add powdered sugar until you get the desired consistency. If the icing is too stiff, add just a bit more cream. If the icing is too runny, add some more powdered sugar.
1 1/2 cups powdered sugar
When cake is cool, drizzle icing on top. Add some sprinkles of cinnamon to the top of the cake.
sprinkle of cinnamon

Notes

Use room temperature butter and eggs for the banana cake batter.
The apples will cook down, so no need to extra water.
For best results, let the cake sit IN the bundt pan after baking for about 15 minutes before removing from pan.
This cake is VERY good with or without icing.

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