Updated: Dec 27, 2022
When you get tired of drinking all that eggnog, throw the rest of it in a banana bundt cake swirled with a spiced brown sugar. The brown sugar caramelizes and gives this cake a crispy top, and is perfect for your Christmas or Boxing Day coffee (for dessert or breakfast!).
Brown Sugar Swirled Eggnog Banana Bundt Cake
Prep Time: 15minutes Cook Time: 60 minutes Yield: 8-10 servings
For the Cake
1/2 cup butter, softened
1 cup white sugar
4 overripe bananas
1/2 cup eggnog
1 tsp vanilla extract
2 & 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
A pinch of salt
For the Brown Sugar Swirl
1/2 cup brown sugar
1 tsp ground cinnamon
1 tsp grated nutmeg
Preheat the oven to 350 F. Grease a 9 inch bundt pan with butter and set aside.
In a mixing bowl using an electric mixer, cream together the softened butter and white sugar until light and fluffy. Add the eggs and cream until the mixture is pale and fluffy.
Add the ripe bananas and cream until the bananas are fully incorporated into the batter. The batter may look curdled, but will be fine once the dry ingredients are added.
Add the eggnog and vanilla extract, and cream on low until just incorporated.
To the bowl, add the flour, baking powder and soda, cinnamon and nutmeg, and a pinch of salt. Use the electric mixer to mix on low until just incorporated (do do not overmix)
In a separate bowl, mix the brown sugar, cinnamon and nutmeg for the cinnamon swirl. Add half of the brown sugar to the bottom of the greased bundt pan. Spoon half of the batter into the bundt pan, then sprinkle the remaining brown sugar onto the batter. Spoon the remaining batter over top of the brown sugar, and use a spoon to smooth and cover the brown sugar. Bang the pan on the counter to smooth the batter out, then bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. Serve warm.