Banana Bundt Cake

Learn how to make a moist and delicious banana bundt cake with this easy step-by-step recipe with photos to help you. This banana cake is soft and tasty!

Ingredients

For the cake you will need:

• Unsalted Butter. The butter needs to be softened to room temperature so that it can properly cream with the sugar.
• Sugars. I like to use a combination of white granulated sugar and light brown sugar.
• Large Eggs. The eggs need to be at room temperature. You can do this quickly by placing the eggs in a bowl of warm water for 5-10 minutes before using them.
• Pure Vanilla Extract. The vanilla pairs beautifully with the bananas.
• Peeled Ripe Bananas. The bananas need to be ripe, brown spotty bananas are best. The riper the banana the sweeter it is. This should be about 3 medium-large bananas.
• All-Purpose/ Plain Flour. Make sure you measure your flour properly, I suggest using a scale to weigh the flour.
• Baking Soda. The baking soda helps the cake rise, it needs an acid to be activated while baking. The sour cream and the brown sugar act as the acid that will help the cake rise.
• Salt. Salt enhances the flavor profiles of all of the other ingredients and helps balance out the sweetness.
• Sour Cream. The sour cream should be at room temperature so it evenly incorporates into the rest of the ingredients. You should be just fine using full-fat plain Greek yogurt instead of sour cream if you want.

Adding some mini chocolate chips would be delish!

For the cream cheese frosting you'll need:

• Cream Cheese. The cream cheese needs to be softened to room temperature.
• Butter. The butter also needs to be softened to room temperature.
• Powdered/ Confectioner's Sugar. Make sure you sift your powdered sugar to ensure you have a silky-smooth glaze.
• Heavy Cream. The cream will thin out the frosting to make it more of a glaze that will drizzle down the bundt cake.
• Pure Vanilla Extract. Just a splash of vanilla extract warms the glaze up beautifully.

Don't miss my Kentucky Butter Bundt Cake next or my Pear Bundt Cake.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and heavily grease a bundt pan, the pan needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use a non-stick cooking spray like Baker's Joy or Baking Spray.

In a bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugar for 2-3 minutes, so it's nice and fluffy. Add in the eggs one at a time and the vanilla extract.

Add the ripened bananas and then mix for a minute or two until fully combined, the mixture may look curdled which is fine. I like to mix the bananas directly in the bowl to avoid having to dirty another plate to make mashed bananas.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

To the butter mixture add ⅓ of the dry ingredients, mixing until just combined, then ½ of the sour cream, then repeat with the remaining ingredients ending with the dry ingredients.

Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake. Let the banana cake cool on a wire rack for 30 minutes then gently invert the cake out of the pan onto the rack to cool completely.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine cream cheese and butter for a minute or two until light and fluffy.

Add the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined, you want it to be quite drizzly so it drapes down the cake. You may need to add a little more confectioner's sugar. 

Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container in the fridge, but for best results let the cake sit at room temperature for 30 minutes before serving. 

How to freeze

I would freeze the cake without the glaze. Once the cake has baked and completely cooled wrap it in plastic wrap tightly, twice, then once in aluminum foil to prevent freezer burn. Thaw the cake in the fridge overnight.

I compiled all of my favorite bundt cake recipes.

More banana recipes

These banana bars are a favorite for parties.

For something extra special try this deconstructed banana cream pie recipe.

Growing up this was always a favorite between my sisters and me, banoffee pie is the best!

And for a handheld treat check out my banana bread bars with cream cheese frosting.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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