If you’re like me, there’s something irresistible about the smell of a banana bundt cake baking in the oven. The soft, warm aroma fills your kitchen, making it impossible to wait for that first, melt-in-your-mouth bite.
Whether you’re using up overripe bananas or just craving a comforting treat, this banana bundt cake recipe is your new go-to for an easy, delicious dessert.
What I love about this cake (besides the obvious, how amazing it tastes) is how simple it is to make, even for beginner bakers.
You don’t need a ton of fancy ingredients or techniques. Just mix it all together, pour it into your bundt pan, and watch the magic happen.
If you’re a fan of bundt cake recipes, this one will quickly become your favorite. The result? A moist, tender cake that’s perfect for any occasion, from a casual afternoon snack to impressing guests at your next gathering.
And trust me, this banana bundt cake isn’t just about looking pretty; it’s packed with flavor and the kind of texture that’ll have you going back for seconds (and maybe thirds!).
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If you love a good cake, don’t miss out on my Butter Pecan Pound Cake, another recipe that’s sure to impress!
The Ingredients You’ll Need:
- All-Purpose Flour – The foundation of your cake, ensuring stability and a perfectly tender crumb.
- Eggs – Essential for binding ingredients seamlessly while adding richness and moisture. They also contribute to the cake’s soft and fluffy texture.
- Sour Cream- Adds moisture and tenderness, giving the cake a rich, creamy texture. It introduces a subtle tang that perfectly offsets the sweetness.
- Granulated Sugar- The main sweetener, giving the cake its sweetness and contributing to its soft crumb.
- Salt- Enhances the flavor of all the other ingredients, making the cake taste more balanced and bringing out the natural sweetness of the bananas.
- Ripe Bananas- These bring the star flavor to the cake. Overripe bananas are perfect because they’re sweeter and make the cake extra moist.
- Unsalted Butter- Creates a rich and tender cake. Opting for unsalted butter gives you full control over the salt content in your recipe.
- Baking Powder- Helps the cake rise, ensuring a light and fluffy texture without any dense spots.
- Baking Soda- Works with the acid in the sour cream to help the cake rise and gives it a soft crumb texture.
- Light Brown Sugar- Adds a hint of caramel flavor that complements the bananas, making the cake richer and more flavorful.
- Brown Sugar- Gives the glaze a deep, caramel-like sweetness that pairs perfectly with the banana flavor.
- Vanilla Extract- Adds a warm, aromatic flavor that enhances the sweetness of the brown sugar in the glaze.
- Confectioners’ Sugar- Gives the glaze its smooth, velvety texture while adding just the right amount of sweetness.
- Milk- Thins the glaze to the perfect consistency, making it pourable and easy to drizzle over the cake.
How to Make Your Banana Bundt Cake
Prepare Your Ingredients
Before you start, gather all your ingredients and make sure your butter and eggs are at room temperature. This little step makes everything blend together effortlessly.
Preheat the Oven
Set your oven to 350°F (175°C). While it’s heating up, grease your Bundt pan well with butter or non-stick spray. This helps the cake come out smoothly without sticking to the pan.
Mix Dry Ingredients
In a medium bowl, thoroughly whisk the flour, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed and gives the cake a light texture.
Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter, granulated sugar and brown sugar together until the mixture is light and fluffy. You’re adding air here, which helps the cake rise beautifully.
Add Eggs, Sour Cream, and Bananas
Incorporate the eggs one at a time, ensuring thorough mixing after each addition.
Then, mix in the sour cream and stir until everything is smooth.
Now, mash your bananas and fold them into the batter, creating that rich, banana flavor we all love.
Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed for a smooth blend. Stir until just combined, don’t overmix, as this can make your cake dense.
Fill the Bundt Pan
Transfer the batter into the greased Bundt pan, then use a spatula to evenly smooth the surface. The cake will settle as it bakes, so don’t worry about getting it perfect.
Bake the Cake
Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center emerges clean.
You’ll know it’s done when the cake is golden brown and your kitchen smells amazing!
Cool the Cake
After baking, allow the cake to rest in the pan for 10-15 minutes before transferring it.
This helps it set. After that, carefully turn the pan upside down onto a wire rack to release the cake.
Let it cool completely before glazing.
How to Make the Brown Sugar Glaze
Melt the Butter
In a saucepan over medium heat, melt the unsalted butter until it’s smooth and bubbly.
Add the Brown Sugar
Stir in the brown sugar and let it cook for a couple of minutes, allowing the sugar to dissolve into the butter and create a nice, smooth mixture.
Whisk in the Remaining Ingredients
Remove the saucepan from the heat and whisk in the vanilla extract, confectioners’ sugar, and milk.
Continue whisking until the glaze is smooth and shiny.
If it’s too thick, add a little more milk to get it to the right consistency.
Cool the Glaze
Let the glaze cool for a minute or two before drizzling it over the cake. This ensures it will be thick and glossy, not too runny.
What to Serve With Your Banana Bundt Cake
- Coffee or Tea: A cozy cup of coffee or a fragrant tea makes the perfect pairing for a slice of this cake, whether it’s morning or afternoon.
- Greek Yogurt: Add a dollop of creamy, tangy Greek yogurt on the side for a contrast that balances the sweetness of the cake.
- Chocolate Drizzle: If you’re a chocolate lover, drizzle a bit of melted dark chocolate over the top for an indulgent twist.
- Cinnamon Sugar Dusting: A light sprinkle of cinnamon sugar adds a warm, aromatic touch that complements the banana flavor.
- Berries or Fruit Compote: Fresh berries or a simple fruit compote (like strawberry or raspberry) can cut through the richness and add a pop of color.
- Nut Butter: Spread a little peanut or almond butter on a slice for extra creaminess and a nutty flavor to pair with the banana.
Craving another rich and indulgent cake? Check out my Chocolate Pound Cake recipe for the ultimate chocolate lover’s dream!
4 Mistakes to Avoid When Making Your Banana Bundt Cake
Using Cold Butter or Eggs
Baking with cold ingredients can prevent them from mixing properly, resulting in a lumpy batter.
Always bring your butter and eggs to room temperature before you begin. This ensures a smooth, homogenous batter that rises evenly.
Overmixing the Batter
It’s easy to get excited and mix everything together fast, but overmixing the batter can lead to a dense, heavy cake.
Mix until just combined to keep that light, fluffy texture.
Not Greasing the Bundt Pan Properly
A Bundt pan can be tricky, and a cake that sticks to the sides is a disaster.
Be sure to generously grease the pan and even lightly flour it to ensure the cake releases perfectly.
Forgetting to Let the Cake Cool Before Glazing
It’s tempting to glaze the cake right after it’s out of the oven, but glazing while the cake is too warm can cause the glaze to melt and run off too quickly.
Let the cake cool completely (or at least for 10 minutes in the pan) to ensure the glaze sets nicely on top.
Storing Tips for Your Banana Bundt Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to three days to preserve its freshness. This keeps it soft and fresh without the need for refrigeration.
- Refrigeration: If you want to extend freshness, wrap the cake tightly in plastic wrap and store it in the fridge for up to 1 week. Allow it to reach room temperature before serving to enhance its flavor and texture.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and then in foil. It’ll last up to 3 months.
FAQs
Can I substitute a regular cake pan for a Bundt pan?
Yes, you can definitely use a regular cake pan instead of a Bundt pan for your banana bundt cake! Just keep in mind that the baking time may vary depending on the size and depth of your cake pan. A standard 9-inch round or square cake pan should work well. You’ll likely need to check the cake for doneness a little earlier.
Can I use oil instead of butter in Bundt cake?
I haven’t personally tested using oil instead of butter in this specific banana bundt cake recipe, but generally, oil can work as a substitute. It will give the cake a moist, tender crumb, although the flavor and texture might be a little different compared to using butter.
What makes a Bundt cake fall in the middle?
A Bundt cake can fall in the middle for a few reasons, but the most common one is overmixing the batter. When you overmix, the cake’s structure becomes weak, and it might not rise evenly, causing it to sink in the center. Another culprit could be opening the oven door too early while baking, which can cause a sudden drop in temperature and cause the cake to deflate.
The Best Moist Banana Bundt Cake: Soft, and Super Easy
Ingredients
For the Banana Cake:
- 3 cups all-purpose flour
- 3 eggs
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 3 large ripe bananas
- 1 cup unsalted butter at room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup light brown sugar
For the Brown Sugar Glaze:
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 teaspoon vanilla extract
- ½ cup confectioners’ sugar
- 2 tablespoons milk
Instructions
- Start by gathering all your ingredients and make sure your butter and eggs are at room temperature.
- Preheat your oven to 350°F (175°C) and grease your Bundt pan with butter or non-stick spray to ensure the cake releases smoothly once baked.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until fully blended. This step ensures that the dry ingredients are evenly mixed, giving the cake a light, airy texture.
- In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until the mixture becomes pale and fluffy.
- Incorporate the eggs one at a time, ensuring thorough mixing after each addition for a smooth batter. Then, stir in the sour cream and mix until smooth.
- Mash your ripe bananas and fold them gently into the batter to get that rich, sweet banana flavor.
- Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Transfer the batter into the prepared Bundt pan. Put the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before turning it onto a wire rack to cool completely. This helps it set and makes it easier to glaze later on.
- In a saucepan over medium heat, melt the unsalted butter until it becomes smooth and begins to bubble gently.
- Stir in the brown sugar and let it cook for a few minutes, allowing it to fully dissolve into the butter and form a rich, smooth mixture.
- Take the saucepan off the heat, then whisk in the vanilla extract, confectioners’ sugar, and milk until smooth and well combined.
- If the mixture is too thick, gradually add more milk until you reach the desired consistency.
- Let the glaze cool briefly for a thick, glossy drizzle over the cake.
Notes
- Opening the oven door too soon can cause the cake to collapse, so wait until it’s nearly done to check.
- Make sure the cake is fully baked by doing the toothpick test, don’t rely only on time.
I am confused about the 1/3 cup brown sugar listed in the cake ingredients, but is not mentioned in the instructions. The glaze has another listing for brown sugar, so what is the ⅓ brown sugar referring to?
Thank you so much for catching that! You’re absolutely right, I totally forgot to mention the 1/3 cup of brown sugar in the instructions (my bad!). It should be creamed together with the butter and granulated sugar at the start. I’ve updated the recipe to clear that up. Really appreciate you taking the time to ask!