Apricot Banana Bundt Cake
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This apricot banana bundt cake is perfect for breakfast, afternoon snack, brunch or coffee break! Apricot puree and banana make it extra moist & add sweetness to it.
Guys if you love bundt cakes and quick breads you will enjoy this easy banana bundt cake recipe with fresh apricot puree! To make it I followed my Banana Bread Recipe.
Now I did not follow the recipe to a tee. I omitted butter and used pureed apricots instead of 2 bananas. You see I had way too many apricots on hand so I figured it would be a great way to use them. The final result was amazing! This homemade bundt cake is unbelievably moist thanks to the apricots and banana. The flavor combo is just perfect and I was over the moon with the way it turned out!
By the way, apricots are not only delicious but also have many health benefits. Some of you might be lucky enough to have an apricot tree (or two) in your garden. If you do or if you have a good neighbor who gives you a huge basket full of this fruit make something tasty out of them.
Banana bundt cake with apricots, Low Sugar Apricot Jam or Apricot Coconut Popsicles are excellent recipes for those who would love to turn apricots into something yummy.
How to make this apricot banana bundt cake extra delicious:
You know how it is. All the great things are simple. In this case it is simple apricot sauce. It’s a sauce I made by combining leftover apricot puree with sugar, lemon and heavy cream. I brought it to a boil and simmered for about 5 minutes before turning off the heat.
Instead of pouring it over this apricot banana bundt cake as a whole I decided to pour it over each slice separately. That way each person gets more sauce.
Good to know:
- Bake it in a 6-cup bundt cake pan.
- If you don’t have a bundt cake pan you can use a loaf tin instead (use at least a 2-pound tin).
- Powdered sugar is completely optional but it make the cake look nicer.
- If you would like to make this banana bundt cake but don’t want to use apricots, try peaches or nectarines instead.
Guys, when I had my first bite of this bundt cake I knew right away it would be a hit. And it was! Every single family member (see 7 people) enjoyed both the bundt cake and the sauce very much. It was simply delicious.
So guys if you like homemade desserts you will love this one!
Want to see how to make Apricot Banana Bundt Cake? Watch the video!
Apricot Banana Bundt Cake
Ingredients
- 1 Ripe Banana
- 1½ cup Pureed Apricots (about 1.1 pound/500 grams fresh apricots)
- 1½ cup all-purpose flour (220 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons Baking Soda
- 1 teaspoon Vanilla Essence
- 1 teaspoon ground cinnamon
- 1 Large Egg
- powdered sugar for dusting
For Apricot Sauce (optional):
- ½ cup Heavy Cream
- 3 teaspoons granulated sugar
- ½ cup Pureed Apricots
- 1 tablespoon Lemon Juice
Instructions
- First puree the apricots if you haven’t done so yet: rinse them, half them and remove the stones. Puree in a food processor until smooth.
- In a large mixing bowl mash the banana. Add 1½ cup apricot puree and egg. Mix. Add sugar and mix again. Add vanilla essence, baking soda and give it a mix.
- At last, sift in flour and mix until smooth using an electric mixer.
- Pour the batter into a 6-cup bundt pan that has been greased and floured. Bake at 360°F/180°C for 60 minutes or until done.
- When done, let it cool for 10 minutes before taking it out from the pan and placing it onto a wire rack.
- Dust the cooled bundt cake with powdered sugar.
- Serve on its own or make an apricot sauce by cooking heavy cream, sugar, pureed apricots and lemon juice for about 5 minutes. Pour this over for the extra apricot flavor!
I know this is an old post, but I’ve stumbled upon it, and I’m wondering… When do you add the sugar to the cake batter? Before the flour? With the flour? There is no step in the recipe.
Thank you!
Hi Rita. You were right! I have already corrected the mistake – it’s in step 2. There is also a video if not sure, you can have a look to see how exactly it was made. Hope it helps. Happy Baking!
I made it already and just took a guess. The only changes I made were that I left out the banana, and I used coconut sugar instead of granulated. I had an abundance of frozen apricot puree that I wanted to use up, so I doubled the recipe and used a tube pan. Baked for 55 minutes. The resulting cake was thick, moist, and delicious! Not too sweet, perfect with a cup of coffee.
Thanks so much for letting us know how it turned out for you and for your rating! Our readers will definitely find useful your substitutions. Happy Baking!
Omg this is sensational! Followed the recipe to a tee but added little bit of poppy seeds, crushed walnuts and coconut flour and…. oh my god. After I found frozen apricots in my freezer searched through dozens of recipes and words can’t describe how glad I am I went with yours. Makes total of 12 servings and if each is only 169 kcal wooohoooo that’s some more great news (compared to a same size serving of a banana-walnut bread). Thanks Julia!
You are welcome, Iva :) Thank you so much for finding time to write the feedback!
This is an amazing idea! I’ve never tried replacing banana in cake with another fruit but seeing as yours worked so well I’m going to give it a try :)
Hope you do, Hanna! It works perfectly!
Yum! Such a wonderful use of summer apricots. That texture looks absolutely incredible. Perfect any time of day.
Thanks, Tara!
Addition of Apricot in this cake sounds delicious, looks so tempting I just need a cuppa :)
:) A cuppa definitely is the right “companion” for this cake :)
I have tons of dried apricots. Any way to use those instead of fresh?
Stephanie, if you like bars you could try making these apricot energy bars (https://www.happyfoodstube.com/fruity-no-bake-energy-bars/)- they are delicious. Especially when eaten from frozen :). Or you could try changing this recipe a bit: use 3 bananas instead of 1 and omit the apricot puree. Cut some dried apricots in tiny pieces and add to the batter. I am guessing about a 1/2 cup, maybe even 2/3 cup of dried apricots could work well here! Hope this helps!
That bundt cake looks so moist and delicious!
Thank you, Sandi!:)
Your cake looks so moist and inviting. I wish I could get hold of fresh apricots this year but that won’t happen in the tropics. Thanks for the share!
Thank you, Helene! You could try using mango instead – that could work wonderfully.