Banana Bread Bundt Cake with Cinnamon Swirl

Filling

• 6 Tbsp all-purpose flour
• 6 Tbsp dark brown sugar, packed
• 1 Tbsp cinnamon
• 1 Tbsp espresso powder (optional)
• 2 Tbsp unsalted butter, melted

Cake

• 3 ⅓ cups all purpose flour
• 1 ¼  tsp baking soda
• 1 tsp salt
• 1 Tbsp cinnamon
• ¼ tsp nutmeg
• 1 ½ cups granulated sugar
• ½ cup dark brown sugar
• ½ cup unsalted butter
• ¼ cup vegetable oil
• 4 eggs
• 2 tsp vanilla
• 4 ripe bananas
• 3/4 cup plain yogurt

Filling

In a small bowl, combine flour, brown sugar, and cinnamon. Add the butter and combine with a fork until it becomes a wet sand texture. 

Brown Butter

Heat butter in heavy skillet over medium heat mixing constantly until milk solids are browned. Transfer into a shallow bowl and freeze until cooled but not congealed, about 10-15 minutes.

Cake

Preheat oven to 325°F. Prepare 10 or 12 cup Bundt Pan with baking spray and use a pastry brush to evenly coat the details of the pan or grease with butter and dust with flour.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg then set aside. In a separate bowl, mash the bananas until mostly smooth.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars and eggs on medium speed for 3–5 minutes until lightened and slightly fluffy. Add the browned butter, oil, and mashed bananas, mixing until just combined. Mix in the yogurt and vanilla until smooth.

Gradually add the dry ingredients, mixing on low speed until just incorporated. Be careful not to overmix.

Pour half of the batter into the prepared pan. Evenly sprinkle the filling over the batter, then top with the remaining batter, filling the pan about ¾ full.

Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.

Serve warm with a cup of coffee or tea.