This healthy Vegetarian Stuffed Peppers recipe is packed with rice, beans, veggies, and so much flavor. It will leave you satisfied and energized and are so easy to make!

Check out all of my vegetarian recipes like Roasted Cauliflower Soup, Chow Mein, or Cacio e Pepe!

How to Make Stuffed Peppers:

Prep and Pre-Cook: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water then place peppers cut-side down in the water and bake for 20 minutes.

Make Mixture: Sauté onion in a little oil until softened, about 5 minutes. Add garlic then cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat then stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.

Bake and Serve: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return vegetarian stuffed peppers to oven for 10-15 more minutes, until peppers are tender and cheese is melted.

Make Ahead and Freezing Instructions:

To Make-Ahead: The peppers can be stuffed with filling 1-2 days ahead and stored covered in the refrigerator.

To Freeze: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.

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Vegetarian Stuffed Peppers

There is so much screaming good flavor in these healthy Vegetarian Stuffed Peppers, and they leave you feeling full and energized.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 313kcal

Author Lauren Allen

Cost 12

Ingredients

• 6 sweet bell peppers (red, yellow, or orange)
• 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
• 1 Tablespoon olive oil
• 1 small onion , diced
• 3 garlic cloves , minced
• 1 14.5 ounce can diced tomatoes with green chiles , mild
• 1 14 oz can black beans , drained and rinsed
• 1 cup frozen corn
• 4 green onions , chopped
• 2 Tablespoons Taco Seasoning*
• 3/4 teaspoon black pepper , plus more to taste
• 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided
• ¼ cup chopped fresh cilantro

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
• Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
• Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
• Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.

Video

Notes

Peppers: Choose big, round bell peppers that sit flat. Or lay them on the side and cut a small piece from the top, horizontally. Red, orange and yellow peppers will be sweeter than green.

Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder and oregano.

Add more Protein: Add one pound of cooked ground turkey to the filling.

Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.

Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers. 

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 857mg | Potassium: 798mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4140IU | Vitamin C: 165mg | Calcium: 212mg | Iron: 3mg

Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

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Gallo Pinto

This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.

Course Breakfast, Main Course, Side Dish

Cuisine central american, Costa Rica

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 237kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 red bell pepper , finely diced
• 1 yellow onion , finely diced
• 2 ribs celery , finely diced
• 2 cloves garlic , minced
• 2 15 oz cans black beans , undrained
• 2 teaspoons chicken bouillon paste
• ½ teaspoon ground cumin
• 3 cups cold leftover cooked white rice
• 1/3 cup salsa lizano
• 1/4 cup finely chopped cilantro

For Serving (Optional):

• warm corn tortillas
• Eggs – scrambled or fried
• fried plantains

US Customary – Metric

Instructions

• Drain black beans, but reserve the bean broth from the can, and set aside.
• Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
• Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
• Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
• Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Video

Notes

Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg

I originally shared this recipe May 2022. Updated April 2024.

This 10-minute Chia Seed Jam can be made with literally any fruit! It has no added sugar, is freezer friendly, and it tastes so fresh and delicious!

Serve Chia Seed Jam with homemade bread, buttermilk biscuits, cornbread, a charcuterie board, or with any breakfast foods like whole wheat pancakes.

Why I love this recipe:

• No Added Sugar: Unlike my freezer jam recipes, this chia seed jam doesn’t require any added sugar or pectin because the chia seeds act as the thickening agent.
• Healthy: You get all of the benefits from fresh fruit, along with extra protein, fiber and healthy omega-3’s from the chia seeds.
• Easy: You can whip together this jam in 10 minutes! I like to double or triple my recipe and freeze the leftovers.

How to make Chia Jam:

Cook Fruit: Add fruit to a small saucepan over medium-high heat. Mash with a meat masher or fork to break down the fruit then cook for about 5 minutes, until all the fruit is broken down and slightly thickened. Use an immersion blender if you want it really smooth.

Add Chia Seeds: Stir in chia seeds then remove from heat and stir in lemon juice. Taste then add sweetener if needed, depending on the type of fruit used.

Pour chia jam into containers then store in the fridge for up to 1 week, or freeze for up to 3 months. Serve on Homemade Bread, Buttermilk Biscuits, English Muffins, or Homemade Rolls.

Make Ahead and Freezing Instructions:

To Make Ahead: This sugar free jam recipe can be made in just 10 minutes! Keep in the fridge for up to a week.

To Freeze: Freeze prepared chia smash in a freezer-safe container or jar for up to 3 months. Thaw overnight in the refrigerator, or quick thaw placing the jar in hot water for a few minutes.

Healthy Snack Recipes:

• Chocolate Overnight Oats
• Strawberry Overnight Oats
• Green Smoothie
• Protein Bars
• Vanilla Protein Shake
• Granola Bites
• No Bake Granola Bars
• Instant Pot Yogurt
• Chocolate Protein Shake

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Chia Jam

This 10-minute Chia Seed Jam can be made with any type of berries or juicy fruit! It has no added sugar, is freezer friendly, and it tastes so fresh and delicious!

Course condiment, sauce, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 32

Calories 8kcal

Author Lauren Allen

Cost 4

Ingredients

• 16 oz fresh or frozen berries or chopped fruit , * (about 4 cups)
• 2 Tablespoons chia seeds
• 1 teaspoon lemon juice
• 1-3 Tablespoons honey , maple syrup or agave (optional)

US Customary – Metric

Instructions

• Mash fruit: Add fruit to a small saucepan over medium-high heat. Mash with a meat masher or fork to break down the fruit and cook for about 5 minutes, until all the fruit is broken down and slightly thickened. Use an immersion blender if you want it really smooth.
• Stir in chia seeds. Remove from heat and stir in lemon juice. Taste and add sweetener if needed, depending on the type of fruit used*.
• Pour chia seed jam into containers* and store in the fridge for up to 1 week, or freeze for up to 3 months.

Notes

Yield: Makes 2 cups, Serving Size is 1 Tablespoon

Fruit: Raspberries, blueberries, blackberries or chopped strawberries (or a combination) work great. If using peaches or pineapple, you may need to add a sprinkle of extra chia seeds to thicken the jam, since peaches are so juicy.

Lemon Juice: Adds tanginess, helps preserve flavors and vibrancy of the fruit (especially fruits that brown, like peaches).

Containers: I recommend using 4oz or 8oz jars because chia jam only keeps for 1 week in the fridge, and store leftovers in the freezer. (The added sugar in traditional jams makes those last longer than this jam will).

Freezing Instructions: Freeze prepared chia jam in a freezer-safe container or jar for up to 3 months. Thaw overnight in the refrigerator, or quick thaw placing the jar in hot water for a few minutes.

Canning: Chia Seeds Jam is not safe for canning.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Sodium: 0.3mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 0.1mg

“Cacio e Pepe” is a simple, spicy, delicious recipe from central Italy that you can’t help but share with friends and family. It’s easy but will come out perfectly with a few tricks!

Want more Italian dishes? Try Chicken Cacciatore, Homemade Lasagna, or Tomato and Basil Bruschetta.

Why we Stef and Alex love this recipe:

• Creamy: There is no sauce creamier than a Cacio e Pepe sauce! Try it and see!
• Flavorful: Pepper is at the top of the list of this flavor-filled recipe.
• Affordable: It has just a few simple ingredients, just pasta, pepper, and pecorino cheese!

How to make Cacio e Pepe:

The creaminess of this recipe is not due to the addition of cream but is made with pasta water, which contains a large amount of starch and gives the final dish the right softness. So don’t drain it in the sink but keep it until the end of the preparation of this dish. 

Boil Pasta: Remember that making this pasta is all about timing. It’s best to note the time when you add the pasta water to make the creamy cheese. Set the timer and use the water two minutes after the pasta is cooked because that’s the time that has the most starch to make a smooth, creamy cheese mixture.

Toast Pepper: Use a steel pan and toast the freshly ground pepper. The heat should be very low. When you smell the aroma, add some hot pasta water.

Make Sauce: Grate the pecorino cheese in a bowl; use a microplane so that the cheese is fine like powder. Two minutes after cooking the pasta, add a small ladleful of pasta water and whisk it until it forms a lump-free cream. Should it be too stiff, add a little water at a time, but just enough because you don’t want a sauce that is too runny.

Serve: With the heat off, combine the ingredients. Add the pasta to the pepper water, then the cheese mixture. Mix it well and vigorously; add a little more water if it has any lumps. Serve the best Cacio e Pepe recipe hot, adding some more grated pepper for decoration. 

Pro Tips:

• No Oil: The cheese provides enough fat; therefore, no extra oil is needed.
• Pasta Water: Use only the hot pasta water, which contains the starch and that which makes the cream silky and smooth without any lumps. Do not use too much water to cook the pasta because the starch itself makes the sauce smooth and creamy. 
• Don’t Cook Pasta Completely: Drain the pasta before it is finished cooking. Finish cooking it in the skillet with the ground toasted peppercorns so that the spaghetti will absorb the full taste.

Can you store the cacio e pepe for the next day?

No, you can’t. Cacio e pepe must be prepared and eaten right away. It cannot be stored in the refrigerator, so prepare the right serving for each person.

Serve With:

• Artisan No Knead Bread
• Pomegranate and Pear Salad
• Mixed Green Salad with Berries

Visit Stefania’s Kitchenette for more authentic Italian Recipes!

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Cacio e Pepe

Cacio e Pepe is a simple, spicy, delicious recipe from central Italy that you can't help but share with friends and family. It's easy but will come out perfectly with a few tricks!

Course Main Course

Cuisine Italian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 562kcal

Author Lauren Allen

Equipment

• 1 microplane

Ingredients

• 7 oz spaghetti noodles , or long pasta, fresh Spaghetti alla Chitarra; or use the dry version by Barilla or De Cecco spaghetti
• 1 cup Pecorino Romano cheese , grated ,(200g)
• peppercorns , to taste
• 1¼ tbsp salt , for the pasta water
• 3 liters water

US Customary – Metric

Instructions

• Cook the pasta in boiling salted water for the time indicated on the package (about 10-12 minutes). Use 3 liters of water and 30g of coarse salt.
• To make the pepper water, toast pepper in a saucepan. When you smell the aroma of the pepper, add a ladleful of pasta water and turn off the heat.
• Grate the pecorino cheese in a bowl; use a microplane so that the cheese is fine like powder.
• Two minutes after cooking the pasta, add a small ladleful of pasta water and whisk it until it forms a lump-free cream. Should it be too stiff, add a little water at a time, but just enough because you don’t want a sauce that is too runny.
• With the heat off, combine the ingredients. Add the pasta to the pepper water, then the cheese mixture. Mix it well and vigorously; add a little more water if it has any lumps.
• Serve hot, adding some more grated pepper for decoration. 

Nutrition

Calories: 562kcal | Carbohydrates: 76g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 681mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 208IU | Calcium: 598mg | Iron: 2mg

There’s so much to love about this Breakfast Potatoes recipe made with baby red potatoes, green bell pepper and onion. They’re crispy on the outside, soft in the middle, and easy to make.

Do you love breakfast recipes? Try my Eggs Benedict, Blintzes, Overnight Cinnamon Rolls, or Yeasted Waffles!

Why I love these crispy breakfast potatoes:

• Roast in the Oven – Less mess and monitoring, and keeps your stove clear to make eggs, french toast, crepes, or pancakes.
• Crispy and flavorful – These oven breakfast potatoes are roasted at high heat to get them crispy, and I love the extra seasonings and addition of onions and bell peppers for flavor.
• Easy – Only 10 minutes of prep makes these homemade breakfast potatoes the perfect side dish to any breakfast.

How to make Breakfast Potatoes:

Chop Veggies: Slice the potatoes into chunks then chop the peppers, onion, and garlic.

Combine Ingredients: Place potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, salt, and pepper in a bowl then toss to combine. Transfer to a large baking sheet (or two), spreading apart as much as possible.

Bake for about 25 minutes at 425 degrees F. Then increase the oven temperature to 500 degrees F and bake until the best breakfast potatoes are crispy and brown, about 10 more minutes.

Make Ahead and Storage Instructions:

To Make Ahead: The peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.

Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.

Recipe Variations:

• Air Fryer Breakfast Potatoes: Cook at 400ºF for 25-30 minutes or until crispy. Opening the basket a few times to toss them around, during cooking.
• Skillet Breakfast Potatoes: Add a little olive oil to a pan over medium heat. Pour the bowl of veggies into it and sauté until crispy, turning only a few times, to allow them to brown and crisp on each side. Add sausage and a whole egg to make a Breakfast Skillet.
• Healthy Breakfast Potatoes: Add any other veggies you’d like, including mushrooms, baby broccoli, spinach, or zucchini.

Serve With:

• Biscuits and Gravy
• Poached Eggs
• Pancakes
• French Toast
• Eggs Benedict
• Breakfast Casserole
• How to Make Crepes
• Breakfast Quesadillas
• Crab Cake Benedict

More Breakfast Recipes:

• Air Fryer French Toast
• Buttermilk Pancakes
• Huevos Rancheros
• Yeasted Waffles
• French Toast Roll-Ups
• Strawberry Crepes
• Blueberry Muffins
• Strawberry Banana Smoothie

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Breakfast Potatoes

These easy Breakfast Potatoes are roasted in the oven resulting in the perfect crispy on the outside, soft in the middle, potatoes.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 5

Calories 267kcal

Author Lauren Allen

Cost 4

Ingredients

• 2.5 pounds red potatoes , cut into bite-size chunks
• 2 cloves garlic , minced
• 1/2 onion , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 2 Tablespoons olive oil
• 2 Tablespoons butter , melted
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
• Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
• Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.

Video

Notes

Make Ahead Instructions: peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.

Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.

Air Fryer Breakfast Potatoes: Air Fry at 400ºF for 25-30 minutes, or until crispy, opening the basket a few times to toss them around, during cooking.

Skillet Breakfast Potatoes: Heat olive oil in a large skillet over medium heat. Add seasoned veggies and potatoes and sauté until crispy, turning occasionally, to allow them to brown and crisp on each side. Add sausage and whole eggs to make a Breakfast Skillet.

Healthy Breakfast Potatoes: Add additional veggies like mushrooms, baby broccoli, spinach, or zucchini.

Serve with any breakfast items, like eggs benedict, biscuits and gravy, pancakes and eggs, and breakfast quesadillas.

Nutrition

Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 544mg | Potassium: 1153mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1033IU | Vitamin C: 70mg | Calcium: 35mg | Iron: 2mg

*I originally shared this recipe September 2014. Updated January 2019, March 2022 and March 2023.

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.