Roasted Banana-Prune Bundt Cake

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Roasted Banana-Prune Bundt Cake

Love banana bread but looking for something slightly more sophisticated? Enter the Roasted Banana-Prune Bundt Cake. Roasted Bananas add sweet, caramelized flavor, California Prunes give the cake natural, fruity depth, and the Bundt pan its baked in gives the whole thing a beautifully polished look. Roasted Bananas, puréed California Prunes, and tangy buttermilk all help to create a lusciously smooth batter and rich, tender crumb that translate beautifully to cake form. Plus, buttery spiced rum in the batter only adds another level of indulgence. Drizzled with a Vanilla Cream Cheese Glaze, this Bundt is everything you could want in a cake and then some.

Roasted Banana-Prune Bundt Cake

California Prunes taste—and pair—like no other prunes in the world. Rich and smooth, with an ability to enhance both sweet and savory flavors, California Prunes are naturally nutritious and surprisingly versatile. Try them whole, diced, or puréed in all your favorite sauces, sweets, cakes, and other bakes. They’ll add unmatched natural sweetness and pack a powerful combination of important vitamins, minerals, antioxidants, and fiber into all your bakes. To learn more and find other inspired recipes, go to

Roasted Banana-Prune Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 3 ounces (85 grams) California Prunes, roughly chopped (about ½ cup)
  • ⅓ cup (80 grams) boiling water (see Note)
  • 1 cup (240 grams) Roasted Bananas (recipe follows)
  • ½ cup (120 grams) whole buttermilk, room temperature
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ½ cup (112 grams) vegetable oil
  • ¼ cup (60 grams) dark rum
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (3 gram) ground cinnamon
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • Vanilla Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In a medium heatproof bowl, place prunes. Add ⅓ cup (80 grams) boiling water, pressing down prunes until they’re mostly submerged. Let stand for 15 minutes.
  3. Transfer prune mixture to the work bowl of a food processor or container of a blender; process until a paste forms, stopping to scrape sides of bowl or container. (It’s OK if flecks of prune remain.) Add Roasted Bananas and buttermilk, and process until mostly smooth and well combined.
  4. Transfer prune mixture to a large bowl; whisk in brown sugar, oil, rum, eggs, and vanilla bean paste until well combined.
  5. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Gradually stir flour mixture into prune mixture just until combined.
  6. Spray a 10-cup Brilliance Bundt Pan with baking spray with flour. Spoon batter into prepared pan. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  7. Bake until a wooden pick inserted near center comes out clean or an instant-read thermometer inserted near center registers 200°F (93°C), 45 to 50 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
  8. Place Vanilla Cream Cheese Glaze in a pastry bag or squeeze bottle fitted with a ¼-inch round piping tip (Wilton No. 10). Pipe glaze into grooves of cooled cake. Serve immediately with any remaining glaze.
For best accuracy, measure water that has already been brought to a boil.

Roasted Bananas
Makes about 1 cup
  • 3 medium unpeeled ripe firm bananas (440 grams)
  1. Preheat oven to 400°F (200°C).
  2. Place unpeeled bananas on a baking sheet.
  3. Bake until soft and peels are completely black, about 20 minutes. Let cool completely; peel and mash bananas before measuring for use.

Vanilla Cream Cheese Glaze
Makes about 1 cup
  • 2 ounces (56 grams) cream cheese, softened
  • 1½ to 1¾ cups (180 to 210 grams) confectioners’ sugar, divided
  • 1 tablespoon (15 grams) whole buttermilk
  • 1 tablespoon (15 grams) dark rum
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  1. In a medium bowl, whisk cream cheese until smooth. Add ¾ cup (90 grams) confectioners’ sugar, buttermilk, rum, and vanilla; whisk until smooth. Add ¾ cup (90 grams) confectioners’ sugar, whisking until smooth. Slowly add up to remaining ¼ cup (30 grams) confectioners’ sugar, 1 tablespoon (7 grams) at a time, as needed until glaze is thick and runs off the whisk in a slow and steady stream. Use immediately.


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