Banana Butterfinger Bundt Cake for #BundtaMonth

by Dorothy Reinhold on October 4, 2013

Print This Post Print This Post Banana Butterfinger Bundt Cake on Shockingly Delicious

The Bundt cake baker babes want us to create our masterpieces with candy this month (guess why?)!

You don’t have to ask me twice when it comes to candy. So I took one of my favorites — Butterfingers — and used this as an excuse to buy a bag of Fun Size bars. Yes, it HAD to be done. And keep this in mind for your leftover Halloween candy at month’s end.

Banana Butterfinger Bundt Cake on Shockingly DeliciousBanana Cake with crushed Butterfingers stirred in, baked in my cool new Bundt pan given to me by my good blogger friend Patti Londre.

Need I say more, or are you already turning on the oven?

Recipe: Banana Butterfinger Bundt Cake

Summary: The best classic, simple, rustic banana cake with no butter (sour cream instead!). Let the bananas get black skinned for supreme, deep banana flavor, and stir in Butterfinger candy for delight.


  • 3/4 cup sugar
  • 1/2 cup vegetable oil (can use half grapeseed or canola and half mildest flavored olive oil)
  • 2 eggs
  • 1 cup mashed ripe bananas (about 3 medium) *see banana hint below
  • 1/3 cup Daisy Light Sour Cream (regular version is fine, or can even use Greek yogurt)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons ground flax (optional)
  • 1 teaspoon baking soda
  • 7 Fun-Size Butterfinger candy bars (divided use)
  • 1 1/2 cups all-purpose flour
  • Garnish: Powdered sugar for the top after baking


  1. Heat oven to 350F degrees. Mist an 8-cup Bundt pan with nonstick spray and sprinkle with flour; tap out excess flour and set pan aside.
  2. In large bowl, beat together sugar and oil. Add eggs, banana, sour cream, vanilla and salt and blend well. Butterfingers on Shockingly DeliciousStir in flax (if using), and baking soda. Chop 6 of the candy bars into small pieces. Lightly spoon flour into measuring cup and level off. Add flour and candy pieces to the wet mixture and stir gently, just until dry ingredients are moistened. Do not overstir or cake will be tough. Pour into prepared pan.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool 10 minutes in pan. Run a plastic spatula lightly around the inside edge of the pan, then invert pan onto a cooling rack. Cake should come right out of the pan. Finish cooling cake on the rack.Banana Butterfinger Bundt Cake on Shockingly Delicious
  4. When completely cool, store at room temperature in a covered container.
  5. When ready to serve, dust top with powdered sugar, crush remaining candy bar and sprinkle it on top of cake.
  6. Makes 1 cake (12 slices).

*Banana hint

Speaking of ripe bananas, you will have your best banana bread if you use dead black bananas. They should be entirely black, and maybe with a couple of little fruit flies lazily circling them. (I am not kidding about the flies.) I have a little tutorial on perfect bananas here. When bananas are super duper ripe, you can slit the top and just squirt them out of their skin like toothpaste, into a 1-cup measuring cup. (How’s THAT for an image?) If they are slightly less ripe, peel bananas and put them in a wide, flat bowl. Mash with a potato masher, and scrape the banana mash into the measuring cup to make sure it measures 1 cup. Bananas differ greatly in size, so it is worth measuring the mash to make sure you get the amount right.

Bundt cakes I have baked for #Bundtamonth:

Preparation time: 10 minutes
Cooking time: 50 minutes
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: USA (Traditional) 

Banana Butterfinger Bundt Cake on Shockingly DeliciousI made this cake as part of the #BundtaMonth October baking party, hosted by Lora from Cake Duchess and Anuradha from Baker Street. This month our #Bundtamonth party bakers are:

Would YOU like to bake along with #BundtaMonth this month? Here’s how:

1. Simple rule: Use candy (any kind) and bake us a Bundt for October
2. Post it by Oct. 31, 2013.
3.  Use the #BundtAMonth hashtag in your title. (Ex: title should read #BundtAMonth: Chocolate Candy Bundt)
4. Add your entry to the Linky tool below.
5. Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from more than 575 Bundt cake recipes.

Here are the Bundt cakes for October. Want to add yours?

{ 17 comments… read them below or add one }

Kate | Food Babbles October 7, 2013 at 10:29 am

I love bananas and peanut butter together! The butterfingers are a perfect match for this lovely cake.


Dorothy Reinhold October 7, 2013 at 2:11 pm

Thanks, Kate!


Sandra October 5, 2013 at 5:58 pm

Those darn fruit flies are a royal pain but worth it to get a delicious cake like this one.


Felice/All That's Left Are The Crumbs October 5, 2013 at 4:47 pm

I like the idea of being a baker babe with the Bundtamonth group :). Mmmmmm bananas and butterfingers – now that sounds like a great match. I love your photos too.
And I totally agree about the bananas. It is so warm here that bananas are ripe in a day or so, and then overripe in three days. I let them sit there so that those sugars get really sweet, and then bake or freeze them.


Dorothy Reinhold October 5, 2013 at 9:03 pm

So glad to be a baker babe with ya!


Alice // Hip Foodie Mom October 4, 2013 at 10:11 pm

It’s so fun seeing which candy everyone selected. . I love butterfingers. . and what a great idea to use leftover Halloween candy at month’s end!! Love this!


Dorothy Reinhold October 5, 2013 at 2:15 pm

Agreed! Our cake selection this month is astounding!


Holly October 4, 2013 at 8:22 pm

Butterfingers are one of my favorites! My grandmother always had some at her house as treats especially for me so I still smile when I eat one. Beautiful cake!


Anita at Hungry Couple October 4, 2013 at 7:44 pm

Oh, I love Butterfingers. Although, I’m not sure I have the teeth for them anymore. 🙂 Great cake!


kathia Rodriguez October 4, 2013 at 6:07 pm

I just realize the I write PB&J I’m sorry my daughter ask me for a sandwich at that moment.
Delicious combination, I bet the with the butterfinger the banana cake is like eating an Elvis kind of sandwich.


Hezzi-D October 4, 2013 at 4:49 pm

I’m always looking for twists on banana bread and cake. Adding Butterfingers sounds like a great twist to me!


Nusrat Azim October 4, 2013 at 2:27 pm

What gorgeous, dark, chocolaty, feather-light cake! I can eat this whole beautiful thing…one or two slice isn’t gonna able to fill up my senses and stomach 🙂


Lora @cakeduchess October 4, 2013 at 7:24 am

Butterfingers are one of those candies on Halloween that I always sneak a few from the kids candy stash;) Super fun and pretty bundt for our Candilicious theme, Dorothy.


Stacy October 4, 2013 at 7:20 am

I am trying to rid my mind of the image you so graphically created with your description of how to squeeze ripe banana out of the black, fruit-fly-swarmed skin, Dorothy. Fortunately, I have your finished cake to concentrate on and, since it contains one of my favorite candies – Butterfingers are the best! – I am managing! That is one lovely cake!


Dorothy Reinhold October 4, 2013 at 10:09 am

I thought I might get someone with those words. Seriously, though…black bananas are the ticket!


The Ninja Baker October 4, 2013 at 5:34 am

With all the healthy fruit,yogurt and flax, I can definitely enjoy my cake and have my chocolate bar, too =) Appreciate the tips on the ripe bananas. Thank you for this recipe, Dorothy.


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