Brown Butter Banana Bundt with Maple Glaze

Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

For the Bundt

• 1 cup (225 g) unsalted butter
• 3 to 3½ cups (750 to 800 g) mashed ripe bananas (6 to 8 bananas)
• ½ cups (300 g) granulated sugar
• ½ cup (125 ml) maple syrup
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups (450 g) all-purpose flour
• 2 tsp baking soda
• ½ tsp fine salt

For the Maple Glaze

• 6 Tbsp (90 g) unsalted butter
• 3 Tbsp (45 ml) maple syrup
• 1 Tbsp (15 ml) 2% milk
• 1¼ cups (162 g) icing sugar

Directions

1. For the Bundt, preheat the oven to 325°F (160°C) and grease a 10-cup (2.5 L) Bundt pan.
2. In a small saucepan over medium-high heat, melt the butter until it froths and browns, about 3 minutes after melting. Transfer the butter into a heatproof bowl and cool for 10 minutes.
3. Pour the cooled butter into a large mixing bowl. Whisk in the bananas, sugar and maple syrup until well blended. Whisk in the eggs and vanilla.
4. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the banana mixture and stir just until blended. Scrape the batter into the Bundt pan and bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean.
5. Cool the Bundt for 20 minutes in the pan, then turn it out to cool completely on a cooling rack before glazing.
6. For the maple glaze, brown the butter as you did for the cake-it will take only a minute to brown. Transfer the butter to a heatproof bowl to cool for 5 minutes. Whisk in the maple syrup, milk and icing sugar until smooth. Pour this overtop of the cooled Bundt cake and let set for an hour before serving.