Go Back

Banana Bundt Cake

Banana bundt cake with a moist, banana-forward crumb and a thick cream cheese glaze that cascades down every ridge. Baked in a thoroughly greased and floured 12-cup pan for clean release and a dramatic golden finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

banana bundt cake
  • 3 bananas Mash until mostly smooth.
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1 cup butter Soften to room temperature.
  • 2 cup sugar
  • 4 eggs Large.
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 4 oz cream cheese Soften to room temperature.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla For the glaze.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 325°F and grease and flour a 12-cup bundt pan very thoroughly, coating every crevice so batter releases cleanly.
  2. Beat the butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla and mashed bananas until smooth.
  3. In 3 additions, alternate folding in the flour mixture (flour, baking soda, salt, cinnamon) and the sour cream, mixing just until no dry streaks remain each time.
  4. Pour the batter into the prepared bundt pan and bake for 60–70 minutes, until a toothpick inserted in the center comes out clean with a golden top.
  5. Cool the cake in the pan for 20 minutes before inverting, then cool completely before glazing so the glaze stays thick and doesn’t melt.
Make and glaze
  1. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth, thick, and pourable.
  2. Pour the cream cheese glaze over the cooled cake so it cascades down every ridge for a glossy finish.

Notes

Pro tip: grease-plus-flour really matters for bundt cakes—run a light coat into the deepest ridges so the cake releases without tearing. Store covered at room temperature for up to 3 days, or refrigerate up to 5 days; freeze unfrosted for up to 2 months, then thaw and glaze after thawing. For a dairy-light swap, use a lactose-free cream cheese and sour cream in the same amounts (texture should remain similar).