Yeasted Waffles are one of my favorites because the batter is made the night before (convenient for a quick breakfast on busy mornings or when entertaining) and the yeast in the waffles helps yield the most delicious flavor, perfect crispy exterior and light and soft interior.

Some of my other make-ahead breakfast favorites include my Perfect Cinnamon Rolls, Breakfast Casserole, or Brioche French Toast.

Why I love these waffles:

• Flavor and Texture: Yeasted waffles achieve that perfect light and fluffy interior, and crisp exterior that you’d expect from fancy restaurant waffles, because they contain yeast, whipped eggs whites, and baking soda. Each of those ingredients plays an important role in texture and rise of the waffles, and the yeast also adds a rich flavor.
• Make Ahead – Only takes a few minutes of prep the night before, for a quick and easy breakfast the next morning.
• Pantry Ingredients – No trips to the store; you probably have everything on hand to make them.

How to Make Yeasted Waffles:

Make Batter – Add milk and butter to a large microwave safe bowl and warm until butter has melted. Cool to lukewarm. Add flour, salt, sugar, and yeast to a mixing bowl and stir. Whisk in milk mixture.

Refrigerate yeasted waffle batter in a covered bowl overnight (6-24 hours).

Finish batter the next morning: Separate egg yolks and whites. Mix the yolks, baking soda, and vanilla then add to the batter. Beat egg whites to stiff peaks then fold into the batter.

Spoon batter onto greased and preheated waffle iron. Cook until golden and crisp.

Serve crispy yeasted waffles immediately with homemade syrup, whipped cream, and fresh berries. They can be kept warm in a 200 degree oven until ready to serve.

Storage and Freezing Instructions:

Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in 250 degrees F oven, or in the toaster or air fryer.

To Freeze: yeasted waffles may be frozen in a freezer safe bag or container for up to 2 months. Reheat in 250 degrees F oven for about 10 minutes.

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Yeasted Waffles

This overnight Yeasted Waffles recipe creates the perfect crunchiness on the outside and a light and soft texture in the middle. The batter is made the night before for quick breakfast; great for busy mornings, holidays, or entertaining!

Course Breakfast, brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerate Overnight 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Calories 442kcal

Author Lauren Allen

Cost 3

Equipment

• Waffle Iron
• Hand mixer

Ingredients

• 2 1/2 cups milk (whole or 2% preferred)
• 1/2 cup unsalted butter , cut into pieces
• 1 Tablespoon granulated sugar
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 package instant yeast (2 ¼ teaspoons)
• 2 large eggs , separated
• ¼ teaspoon baking soda
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Add milk and butter to a large microwave safe bowl (or pot on the stove) and warm until butter has melted. Allow to cool until lukewarm.
• Add flour, salt, sugar and yeast to a mixing bowl and stir to combine. Gradually whisk in milk mixture.
• Cover bowl and refrigerate batter overnight (6 to 24 hours).
• Preheat waffle iron. Separate egg yolks and whites. Mix the yolks, baking soda and vanilla and add to batter. Beat the whites until stiff peaks, then fold into the batter.
• Spoon batter into greased waffle iron. Cook until golden and crisp.
• Serve waffles immediately or keep warm in a 200-degree oven until ready to serve.
• Serve with homemade syrup, whipped cream, and fresh berries

Video

Notes

Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in 250 degrees F oven, or in the toaster or air fryer.

To Freeze: yeasted waffles may be frozen in a freezer safe bag or container for up to 2 months. Reheat in 250 degrees F oven for about 10 minutes.

Waffle Iron: This article ranks several good options, for anyone’s budget. 

Nutrition

Calories: 442kcal | Carbohydrates: 51g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 499mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 729IU | Vitamin C: 0.003mg | Calcium: 148mg | Iron: 3mg

I originally shared this recipe December 2021. Updated July 2022 and March 2024.

This simple fresh Berry Cake recipe includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It’s beautiful, deceivingly easy to make, and delicious! 

Want more delicious cakes? Try this Lemon Cake, White Texas Sheet Cake, Coconut Cake, or Chocolate Trifle!

Why I love this cake recipe:

• Unique – This Berry Cake has fresh and bright flavors you don’t get with popular chocolate cakes, and it’s perfect for spring and summer using the seasons fresh fruit
• Simple – It’s to assemble and decorate, but it looks impressive enough for a party.
• Beautiful – It’s is an absolute show stopper on any table thanks to the vibrant color of the berries that make it almost too pretty to eat.

How to Make Berry Cake:

Bake Cake: Make the cake batter then divide it evenly among 3 round cake pans, to make three thin cake layers. Bake as instructed, remove from pans, then allow to cool completely before assembling.

Wash fruit, then pat dry with a paper towel. Slice strawberries.

Make Lemon Mousse: Follow my lemon mousse recipe. This can be made in advance, if desired.

Assemble: Place one cake round on a serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge. Place an assortment of berries on top then repeat with remaining layers of cake. 

Serve, or cover well and refrigerate until ready to serve. 

More Dessert Recipes:

• Raspberry Pretzel Jello Dessert
• Triple Berry Crisp
• No Bake Cheesecake
• Ice Cream Cake
• Almond Sheet Cake

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Berry Cake

This simple fresh Berry Cake recipe includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It's deceivingly easy to make, beautiful and delicious.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Refrigerate 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 267kcal

Author Lauren Allen

Cost 15

Equipment

• Cake Pans
• Parchment Paper

Ingredients

• 1 baked yellow cake (baked in three 8 inch round pans)
• 2 cups fresh raspberries , about 12 ounces
• 2 cups fresh blueberries , about 12 ounces
• 2 cups fresh blackberries , about 12 ounces
• 16 ounces fresh strawberries

Lemon Mousse:

• 6 large eggs
• 1 cup + 2 Tablespoons granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice (3-4 lemons)
• salt
• 1 cup heavy whipping cream

US Customary – Metric

Instructions

• Prepare yellow cake (my homemade version, or a box mix). Divide cake batter between three 8 inch round baking pans and bake for about 16-22 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs

Make Lemon Mousse:

• Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
• In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. 
• Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
• Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
• Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
• Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture. Chill for at least 30 minutes before using in cake. (or store in the fridge for up to 5 days.)

Assemble Berry Cake:

• Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.
• Place one cake round on your serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1'' of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake. 
• Refrigerate at least 30 minutes before serving.

Video

Notes

Chocolate Berry Cake: Bake my chocolate cake recipe and layer the same as directed here, with chocolate mousse and berries.

Nutrition

Calories: 267kcal | Carbohydrates: 53g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 272mg | Potassium: 179mg | Fiber: 3g | Sugar: 36g | Vitamin A: 212IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 1mg

I originally shared this recipe May 2016. Updated April 2021 and March 2024.

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
• Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
• 2 Tablespoons pickle relish , or diced dill pickle
• 1 1/2 teaspoons dijon mustard , or yellow mustard
• salt and freshly ground black pepper , to taste
• paprika for garnish

US Customary – Metric

Instructions

• Hard Boil Eggs:

  Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

  Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.

  Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
• Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
• Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
• Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
• Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little dried dill or basil to the egg mixture.
• Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

I originally shared this recipe March 2013. Updated April 2021 and March 2024.

This buttermilk Chess Pie recipe is a sweet custard pie made with eggs, sugar, milk, flour, cornmeal, and citrus. It was originally made popular in the South and there are many variations of it, as its ingredients are easy to adapt to use what you have on hand.

Do you love pie recipes? You have to try this German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Blueberry Pie!

If you’re from the South you’ve definitely heard of Chess Pie! I love old-fashioned recipes like this that use the simplest ingredients, because they were developed during a humbler time when you had to use what you had and make it work. Many traditional chess pie recipes call for vinegar, but since we live in a time where citrus is easily found year-round, I’ve used lemon instead, and I love the hint of tangy flavor it adds to the richness of the pie.

Ingredients Needed:

How to make Chess Pie:

Make Pie Crust: This easy chess pie recipe is cooked in one unbaked pie shell.  My Perfect Pie Crust recipe yields two crusts so I like to freeze the other, or use it to make Lemon Sour Cream or Pecan Pie!

Make Filling: Cream butter and sugar in a medium mixing bowl then mix in flour and cornmeal. Add eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.

Bake: Pour buttermilk pie filling into unbaked pie crust. Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil over it to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)

Cool: Allow buttermilk chess pie to cool for 1 hour before serving. Store in the refrigerator for 1-2 days.

Make Ahead And Freezing Instructions:

To Make Ahead: The pie filling can be made 1-2 days in advance. Remove filling from fridge at least 30 minutes before baking to allow it to come to room temperature, then pour into pie shell and bake. Pie dough can be made 1-2 days in advance, stored in the fridge, or frozen for up to 3 months.

To Freeze: Allow baked lemon chess pie to cool completely then cover well and freeze for up to 3 months. Thaw overnight in the fridge then reheat in 300 degree F oven for 15-20 minutes.  

Recipe Variations:

• Honey Chess Pie: Substitute 1 ¼ cups honey in place of the 2 cups of granulated sugar.
• Chocolate Chess Pie: The ingredients are quite different, so follow this recipe.
• Cornmeal Substitute: Use ground oats or fine breadcrumbs.

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Chess Pie

This buttermilk Chess Pie recipe is a sweet custard pie made with eggs, sugar, milk, flour, cornmeal, and citrus. It was originally made popular in the South and there are many variations of it, as its ingredients are easy to adapt to use what you have on hand.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 242kcal

Author Lauren Allen

Cost 4

Equipment

• Hand mixer
• Pie Pan

Ingredients

• 1/2 cup salted butter , room temp
• 2 cups granulated sugar
• 1 Tablespoon all-purpose flour
• 1 Tablespoon cornmeal
• 5 large eggs , room temp
• 1 cup milk or buttermilk
• 1 teaspoon vanilla extract
• 2 Tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Dough for one pie crust

US Customary – Metric

Instructions

• Make batter: In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each.  When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
• Assemble: Add unbaked pie crust to 9’’ pie plate and crimp the edges. Pour in pie filling.
• Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
• Allow to cool for one hour before serving.

Video

Notes

Make Ahead Instructions: The pie filling can be made 1-2 days in advance. Remove filling from fridge 30 minutes before baking to allow it to come to room temperature, then pour into pie shell and bake. Pie dough can be made 1-2 days in advance, stored in the fridge, or frozen for up to 3 months.

Freezing Instructions: Allow baked lemon chess pie to cool completely then cover well and freeze for up to 3 months. Thaw overnight in the fridge then reheat in 300 degree F oven for 15-20 minutes.  

Recipe Variations:

• Honey Chess Pie: Substitute 1 ¼ cups honey in place of the 2 cups of granulated sugar.
• Chocolate Chess Pie: The ingredients are quite different, so follow this recipe.
• Cornmeal Substitute: Use ground oats or fine breadcrumbs.

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 95mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 34g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.4mg

I originally shared this recipe November 2020. Updated February 2024.

This easy Banana Bundt Cake recipe is moist and delicious, topped with smooth cream cheese frosting. I can’t think of a sweeter way to use overripe bananas.

If you love homemade cake recipes, try my Yellow Cake, Chocolate Trifle, White Texas Sheet Cake, or Sticky Toffee Pudding!

Why I love this cake:

• Easy – This simple banana bundt cake uses basic ingredients I always have on hand and is really quick to make. If you don’t have over ripe bananas, follow my tutorial for how to ripen bananas.
• Texture – The texture is similar to banana bread, but it is slightly softer and more cake-like. It is also sweeter than banana bread.
• Cream Cheese Frosting – The addition of homemade cream cheese frosting makes this cake perfect. Serve it for special brunches, bridal and baby showers, or dessert.

How to make Banana Bundt Cake:

Make the Batter: Combine dry ingredients in one bowl (flour, baking powder, baking soda, and salt). In a separate bowl, beat the butter and brown sugar then add the eggs and vanilla.

Add Bananas: Mix in mashed bananas and buttermilk. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

Bake: Pour into greased bundt pan (check out my tips below) and bake for 40-45 minutes. Cool for 15 minutes in the pan. Then gently run a thin butter knife around the top edges of the bundt pan and invert cake onto a wire cooling rack to cool completely.

Frost: Once cooled, frost with cream cheese frosting. I use the large round top of a pastry bag to pipe the frosting in lines, but you can frost it with the back of the spoon, all over the top of the banana bread bundt cake, if you’d like.

Storing and Freezing Instructions:

To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover and freeze. Thaw overnight in the refrigerator, and bring to room temperature before serving.

Recipe Variations:

• Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.
• Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.
• Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.
• Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it!

More Bundt Cakes:

• Nothing Bundt Cake
• Chocolate Peppermint Bundt Cake
• Red Velvet Bundt Cake
• Chocolate Bundt Cake
• Apple Bundt Cake
• Homemade Rum Cake
• Poppyseed Cake
• Chocolate Macaroon Cake

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Banana Bundt Cake

This easy Banana Bundt Cake recipe is moist and soft, topped with smooth cream cheese frosting. I can't think of a sweeter way to use overripe bananas.

Course Breakfast, Dessert, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 366kcal

Author Lauren Allen

Cost 4

Equipment

• Bundt pan

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), softened
• 3/4 cup light brown sugar
• 3 teaspoons vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 2 bananas , mashed

For the cream cheese frosting:

• 4 ounces cream cheese , softened
• 1/4 cup butter , softened
• 1 1/2 cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease and flour bundt pan: Use a pastry brush to spread a very thin, even layer of shortening all over the inside of the bundt pan. Add a pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so the flour lightly covers the inside of the pan.
• Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt. 
• In a separate bowl, cream together the butter and brown sugar, using electric hand mixers or a stand mixer, until light and fluffy. Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas.
• Add the dry ingredients, stirring gently, just until combined.
• Bake: Pour into the prepared bundt pan and bake for 45-55 minutes or until a toothpick inserted comes out clean. 
• Allow to cool for a few minutes before inverting onto a cooling rack. Cool completely before frosting.

Cream Cheese Frosting:

• Cream butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix for several minutes, until fluffy. Add more powdered sugar, if needed.

Video

Notes

To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover and freeze. Thaw overnight in the refrigerator, and bring to room temperature before serving

Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.

Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.

Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.

Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it.

 

Nutrition

Calories: 366kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 167mg | Fiber: 1g | Sugar: 32g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

Recipe adapted from Hungry Hungry Highness.

I originally shared this recipe April 2019. Updated May 2021 and February 2024.