This Banana Bundt Cake is irresistibly moist, rich with banana flavor, and finished with a silky glaze that melts into every bite. Using overripe bananas, tangy sour cream, and real butter, it delivers the comforting taste of homemade baking at its best. Whether you’re a fan of Nothing Bundt Cake classics or just love a good banana dessert, this easy recipe will become your go-to for brunches, holidays, and cozy weekends. For more inspiration, visit our collection of The Best of Nothing Bundt Cake recipes.
Table of Contents
Table of Contents
Why You’ll Love This Banana Bundt Cake
Soft, buttery crumb with a hint of caramelized banana
Each slice is melt-in-your-mouth soft thanks to ripe bananas and a touch of brown sugar that caramelizes beautifully while baking.
Simple ingredients, bakery-quality result
You’ll use everyday pantry staples to create a cake that tastes like it came from a high-end bakery.
Perfect for breakfast, brunch, or dessert
This cake pairs perfectly with coffee in the morning or a scoop of vanilla ice cream after dinner.
Key
Ingredients in Banana Bundt Cake
A few simple ingredients make this cake exceptional. Here’s how each one works its magic.
Ripe Bananas natural sweetness and moisture
The darker the banana, the sweeter the flavor. Overripe bananas ensure a moist, rich crumb.
Sour Cream (or Yogurt) adds tenderness and tang
A little acidity balances the sweetness and keeps the cake soft for days.
Butter for rich flavor and soft crumb
Unsalted butter gives that signature buttery aroma and bakery-style texture.
Eggs structure and balance
They bind the ingredients and give the cake its rise.
All-Purpose Flour classic texture
The right amount of flour ensures the cake stays fluffy yet structured.
Brown Sugar deeper flavor and moisture
It enhances the banana’s sweetness with a hint of molasses warmth.
Ingredients You’ll Need
For the Banana Bundt Cake
| Ingredient | Amount |
| All-purpose flour | 3 cups |
| All-purpose flour | 2 tsp |
| Salt | 1 tsp |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ¼ cup |
| Brown sugar | 1 cup |
| Overripe bananas | 4 |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Sour cream | 1 cup |
For the Brown Sugar Glaze
| Ingredient | Amount |
| Butter (softened) | 3 tbsp |
| Cream cheese (softened) | 3 oz |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 tsp |
| Salt | Pinch |
| Chopped pecans or walnuts | Optional |
How to Make Banana Bundt Cake (Step-by-Step Instructions)
Step 1 – Prepare the Bundt Pan and Preheat the Oven
Preheat the oven to 350°F (175°C). Grease every ridge of a 12-cup Bundt pan generously with butter or nonstick baking spray. This ensures a perfect release a trick also used in our Carrot Nothing Bundt Cake Copycat recipe for its moist, rich texture.
According to USDA Food Safety guidelines , always preheat ovens to ensure even cooking and safe internal temperature.
Step 2 – Mash the Ripe Bananas and Mix the Wet
Ingredients
Mash bananas with a fork until smooth. In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Add the mashed bananas, eggs, and vanilla extract. Mix until well combined.
Step 3 – Combine the Dry
Ingredients
Whisk together flour, salt, and baking soda in another bowl. This ensures even leavening and prevents clumps.
Step 4 – Mix Everything Until Smooth
Alternate adding the dry mixture and sour cream into the wet batter. Stir gently until just combined. Overmixing can make the cake dense.
Step 5 – Pour, Bake, and Cool
Pour the batter into your prepared Bundt pan and bake for 50–60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 20 minutes before turning out onto a rack.
Step 6 – Make the Brown Sugar Glaze
In a small bowl, beat together butter, cream cheese, powdered sugar, salt, and vanilla. Spread or drizzle over the cooled cake. The glaze sets beautifully as it sits.
Step 7 – Drizzle, Serve & Enjoy
Once glazed, slice and serve! For a fall twist, try pairing it with our Pumpkin Spice Nothing Bundt Cake Copycat both share those warm, spiced dessert vibes.
Important Tips for Making the Perfect Banana Bundt Cake
Use overripe bananas for maximum flavor
The darker and softer they are, the sweeter and more fragrant your cake becomes.
Don’t overmix the batter it keeps the cake soft
Mix just until combined for that tender, bakery-style crumb.
Cool the cake completely before glazing
Warm cake will cause the glaze to melt and slide off.
Always grease every ridge of the Bundt pan
Use a pastry brush or baking spray with flour for a clean release.
If your cake sticks, here’s how to fix it
Place a warm towel around the pan for 10 minutes, then gently tap and invert.
Banana Bundt Cake Recipe
Equipment
- 12-cup Bundt pan Grease and flour thoroughly for clean release.
- mixing bowls Separate bowls for wet and dry ingredients.
- electric mixer Hand or stand mixer for creaming butter and sugars.
- whisk For combining dry ingredients.
- spatula For folding batter and scraping bowl.
- cooling rack Cool cake completely before glazing.
- measuring cups and spoons Accurate measurements for best results.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 4 overripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 tablespoons unsalted butter, softened (for glaze)
- 3 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- chopped pecans or walnuts, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, making sure to coat every ridge for an easy release.
- Mash the bananas with a fork until mostly smooth. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the mashed bananas, eggs, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with the sour cream. Mix gently just until the batter comes together; do not overmix.
- Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan for 20 minutes, then invert onto a rack and cool completely.
- For the glaze: Beat the softened butter and cream cheese until smooth. Mix in the powdered sugar, vanilla, and a pinch of salt until creamy and spreadable.
- Spread or drizzle the glaze over the cooled cake. Top with chopped nuts if desired, slice, and serve.
Notes
Nutrition
How to Keep Your Banana Bundt Cake Moist
Wrap it tightly after cooling
Once cooled, wrap in plastic wrap to trap moisture.
Store at room temperature for 2 days or refrigerate up to 5
For longer storage, refrigerate and bring to room temperature before serving.
Add glaze only when cooled to lock in moisture
This keeps the crumb soft without sogging the surface.
Use sour cream or yogurt instead of milk for better moisture
They help maintain a luscious texture without making the cake heavy.
Storage and Serving Suggestions
How to Store Banana Bundt Cake
Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
How to Freeze It (and thaw without drying)
Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Serving Ideas with ice cream, coffee, or whipped cream
Enjoy this cake with coffee for brunch, or top it with vanilla ice cream for dessert. It also pairs beautifully with our Nothing Bundt Cake Classic Vanilla for a neutral, sweet balance.
FAQs About Banana Bundt Cake
Can I make this Banana Bundt Cake without a Bundt pan?
Yes use a 9×13-inch pan or two loaf pans. Adjust the baking time to 45–50 minutes.
What’s the best substitute for sour cream?
Plain Greek yogurt or full-fat yogurt gives a similar tang and moisture.
Can I add nuts or chocolate chips?
Absolutely! Add up to 1 cup of chopped nuts or chocolate chips to the batter before baking.
How do I know when it’s perfectly baked?
Insert a toothpick into the center it should come out mostly clean with a few moist crumbs.