Banana Bundt Cake is an easy, beautiful, and moist banana cake you can bake and serve for many occasions! Sure to be a new family favorite!
Do you have rip bananas that you need to use up or just craving a sweet treat? Try making them into a delicious Cake! If you love this, try more of my fruity Bundt cakes like Strawberry Bundt Cake or Orange Bundt Cake.
Sabrina’s Banana Bundt Cake Recipe
This Banana Bundt Cake recipe is perfect to whip up any time you have a sweet tooth and some ripe bananas ready to go. The prep is super easy and once it’s finished baking you’ll have a delicious banana cake that looks stunning right out of the pan. The best part about this gorgeous cake is how easy it is to make for so many different occasions. It’s casual enough to make for your family to eat after dinner, and fancy enough to bring to an event.
Recipe Card
Ingredients
Banana Bundt Cake:
- 2 cups very ripe bananas , (about 4 bananas) mashed
- 1 cup dark brown sugar , packed
- 3/4 sugar
- 2/3 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Cream Cheese Icing:
- 4 tablespoons unsalted butter , softened
- 4 ounces cream cheese , softened
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
Banana Bundt Cake:
- Preheat oven to 350 degrees, spray bundt pan with baking spray.
- Whisk together the bananas, dark brown sugar, sugar, sour cream, vegetable oil and eggs until smooth.
- Sift together flour, baking soda, cinnamon, nutmeg, ginger and salt.
- Whisk the dry ingredients into the wet ingredients.
- Spray a 10″ bundt pan well with baking spray.
- Add the batter evenly to your bundt pan.
- Bake for 60-65 minutes or until a toothpick comes out clean.
Cream Cheese Icing:
- To your stand mixer add the butter, cream cheese and vanilla extract on medium high speed and whip for 2-3 minutes until light and fluffy.
- Lower the speed to the lowest setting and add in the powdered sugar until just combined.
- Raise speed to medium until fluffy for 30 seconds.
- Pour over the cooled cake.
Nutrition
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Sabrina’s Tips
To get a cake out of a Bundt pan, it is important to thoroughly grease and flour the pan before pouring in the batter, and then let the cake cool in the pan for about 10 minutes before carefully running a knife around the edges and inverting the pan onto a wire rack.
Table of contents
About this Recipe
This delicious, showstopping Banana Bundt Cake is sure to be a new favorite cake recipe. The mashed banana makes it ultra moist and tender, and gives it tons of sweet banana flavor. Along with the bananas, it is filled with warm spices for a comforting flavor that makes any banana recipe absolutely perfect.
Ingredients
- Bananas: You want to make sure you use ripe to almost overripe bananas to get the ultimate sweetness and banana flavor. The bananas should be soft with peels that have lots of brown spots without being completely brown or black.
- Sour cream: Along with the banana, the sour cream helps make this an amazingly tender cake. Plus, the sour cream also adds a slight tang that goes perfectly with the cream cheese glaze.
- Sugar: You want to use a combination of granulated sugar and brown sugar for this cake batter. Brown sugar adds more moisture, while the white sugar gives it some structure. Brown sugar also adds a rich, caramel flavor from the molasses.
- Spices: Adding warm baking spices like ginger, nutmeg, and cinnamon is the perfect way to offset the sweet flavors. These flavors are a classic pairing for banana and pumpkin desserts.
- Icing: For the cream cheese icing all you need is butter, cream cheese, vanilla, and powdered sugar. Cream cheese adds a tangy flavor that balances out all the sweetness in the cake and tastes delicious with banana.
Serving Ideas
The sweet and tangy Cream Cheese Frosting makes it even more beautiful and tastes amazing with all the warm spices and sweet banana flavor. You could also dress it up by adding a dusting of cinnamon or a drizzle of Caramel Sauce to serve during the holidays. I like to pop the leftovers in the fridge and enjoy them later (maybe even for breakfast in the morning).
How to Store
- Serve: Due to the cream cheese in the icing, this cake can be at room temperature for up to 2 hours max before it should be chilled. However, a naked Banana Bundt Cake can be kept covered for up to 3 days at room temperature.
- Store: Cover the frosted cake loosely with foil or plastic wrap, or transfer to a storage container. This cake will keep for about a week in the fridge. Set it out at room temp for a little bit to soften the cake and frosting before serving.
- Freeze: You can freeze the whole cake or individual slices for up to 6 months. Freeze cake on a tray or plate until the frosting is solid, then wrap tightly in plastic wrap and a layer of foil. Thaw the cake unwrapped at room temp before serving.
Frequent Questions
A bundt cake is different from a regular cake in that it is baked in a bundt pan that has a distinctive ring shape, deep well for a taller cake, and varying decorative designs that bake into the side of the cake. While it is baked longer because of the deeper pan, the hollow center allows for even heat distribution resulting in a moist and tender cake.
The tube-shaped center of a bundt pan allows for even distribution of heat and the shape of the pan allows for a greater surface area to be exposed to the oven’s heat, resulting in a cake that bakes evenly and stays moist, tender throughout. Additionally, the hole in the center allows for a more even distribution of glazes or other toppings.
Yes, you can use frozen bananas in this banana cake recipe if you have them on hand. You will need to thaw them first and then mash them well, and drain off any excess liquid before adding to the batter so its not too runny.
Variations
- Mix-ins: You can add your favorite mix-ins to experiment with the flavor and texture. Try folding in some chocolate chips or butterscotch chips. Or, make a banana-nut cake by folding in chopped pecans, almonds, or walnuts.
- Eggnog: To make a banana cake perfect for the holidays, add ½ cup Eggnog to the cake batter. This may make the recipe too runny. If that’s the case, add in a little extra flour until it reaches the right consistency, then bake as usual. Add some nutmeg to the frosting for more eggnog flavor.
- Vanilla Glaze: Instead of the cream cheese icing, you could make the cake with vanilla glaze. For a simple vanilla glaze, use 2 cups sifted confectioners’ sugar, ¼ cup melted butter, 2 tablespoons milk, and 1 ½ teaspoons vanilla extract. Combine the wet ingredients. Add the sugar at a low mixing speed until well combined. Once it’s smooth, top the cake with glaze to finish.
- Mini Banana Cakes: You can use a mini bundt cake pan or a cupcake pan to make mini banana cakes instead. Make the batter as usual, and distribute evenly, filling the wells about 2/3 full. They should take about 18-22 minutes to bake, depending on the size of your pans.
Related Recipes
More Easy and Tasty Banana Cakes!
Photos used in previous version of this post
The cake comes out unbelievably moist with a beautiful, tight crumb, and baking it in a Bundt pan makes it look so elegant without any extra decorating effort. It’s fantastic on its own or with a simple glaze.
Elegant Banana Bundt Cake, eh?! Maybe I should change the name of the recipe?!!! Thanks Noah for the five star review.