Classic Banana Bundt Cake with Cream Cheese Glaze

This banana Bundt cake combines the cozy sweetness of banana bread with the elegant shape of a Bundt - moist, tender, and wonderfully aromatic with ripe bananas and a hint of vanilla. A simple cream cheese glaze adds just the right touch of sweetness without overwhelming the soft banana flavor. Easy to make with your favorite pantry staples, this cake is perfect for brunch, dessert, or anytime you want a slice of comfort that feels both classic and a little special.

There is something so simple, yet elegant about a bundt cake. This one layer, beautiful cake, also serves plenty so its great for a party. A simple cream cheese glaze drizzled on top pairs beautifully with this incredibly moist cake. Some of my favorite cakes have cream cheese in them.

The Real Stars of This Bundt

• Ripe bananas: Provide natural sweetness, moisture, and unmistakable banana flavor - the spottier, the better.
• Butter: Adds richness and structure, giving the cake a tender crumb with classic banana-bread flavor.
• Brown sugar: Enhances moisture and adds subtle caramel depth that pairs beautifully with banana.
• Eggs: Bind the batter and help the cake rise evenly in the Bundt pan.
• Cream cheese glaze: A tangy, lightly sweet finish that balances the rich banana cake and adds bakery-style polish.

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.

From Batter to Beautiful Bundt

Trust me after baking 100s of bundt cakes I know that you need to properly grease your pan so that the cake doesn't get stuck in the little nooks and crannies. I like to use a non-stick cooking spray like Baker's Joy or Baking Spray.

Can't get enough banana + cream cheese duo? Make my banana bars with cream cheese frosting next!

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

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Recipe Card

Classic Banana Bundt Cake with Cream Cheese Glaze

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This banana Bundt cake combines the cozy sweetness of banana bread with the elegant shape of a Bundt - moist, tender, and wonderfully aromatic with ripe bananas and a hint of vanilla. A simple cream cheese glaze adds just the right touch of sweetness without overwhelming the soft banana flavor. Easy to make with your favorite pantry staples, this cake is perfect for brunch, dessert, or anytime you want a slice of comfort that feels both classic and a little special.

• Total Time: 3 Hours 5 Minutes
• Yield: 12-15 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Banana Cake

• 8oz (1 Cup) Unsalted Butter, at room temperature
• 150 grams (¾ Cup) Granulated Sugar
• 150 grams (¾ Cup) Light Brown Sugar
• 2 Large Eggs, at room temperature
• 2 Teaspoons Pure Vanilla Extract
• 14oz Peeled Ripe Bananas
• 375 grams (3 Cups) All-Purpose/ Plain Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 8oz (1 Cup) Sour Cream, at room temperature

Cream Cheese Glaze

• 4oz Cream Cheese, softened to room temperature
• 2oz Butter, softened to room temperature
• 188 grams (1 ½ Cups) Powdered/ Confectioner's Sugar, sifted
• 2oz-3oz (¼ Cup- ⅓ Cup) Heavy Cream
• 1 Teaspoon Pure Vanilla Extract

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Instructions

Banana Cake

1. 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 Baker's Joy or Baking Spray.
2. In a bowl of an electric 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 that is fine. 
3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
4. 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.
5. 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 long thin knife 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.

Cream Cheese Glaze

1. 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.
2. 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. 

Equipment

OXO Kitchen Scale

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Bundt Pan

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Notes

• Freezing: 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.

• Author: Elizabeth Waterson
• Prep Time: 15 Minutes
• Cool Time: 2 Hours
• Cook Time: 50 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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