Banana Bundt Cake

Banana Bundt Cake is a moist, tender cake packed with ripe bananas and warm vanilla flavor, baked to golden perfection in a beautiful Bundt pan. This classic dessert is simple yet impressive — perfect for family gatherings, potlucks, or anytime you have overripe bananas to use up.

Why You’ll Love This Recipe

• It’s a delicious way to use up ripe bananas.
• Incredibly moist with a soft, fluffy crumb.
• The Bundt pan creates an elegant presentation with minimal effort.
• Easy to glaze, frost, or dust with powdered sugar.
• Perfect for breakfast, dessert, or coffee breaks.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream or plain Greek yogurt
• 3 ripe bananas, mashed (about 1½ cups)
• Optional: ½ cup chopped walnuts or pecans

directions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract.
4. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour. Stir in the mashed bananas until just combined. Fold in nuts if using.
5. Pour the batter evenly into the prepared Bundt pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
8. Dust with powdered sugar or drizzle with your favorite glaze before serving.

Servings and timing

Servings: Makes about 12 slices
Prep time: 20 minutes
Cook time: 50–60 minutes

Variations

• Stir in chocolate chips for a fun twist.
• Add a simple cream cheese glaze for extra richness.
• Mix in a tablespoon of instant espresso powder for a subtle coffee flavor.
• Swap the nuts for shredded coconut for a tropical variation.

storage/reheating

Store leftover Banana Bundt Cake tightly wrapped or in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. To freeze, wrap slices individually and store for up to 2 months; thaw at room temperature. Serve at room temp or warm slices in the microwave for about 10–15 seconds.

FAQs

What makes a Bundt cake different?

A Bundt pan creates a beautiful ring shape with more edges, which gives the cake a nice texture and pretty presentation.

Can I use frozen bananas?

Yes! Thaw them completely and drain any excess liquid before mashing.

Why is my cake dry?

Be sure to measure flour accurately and don’t overbake — start checking for doneness at 50 minutes.

Can I make this cake ahead of time?

Yes, it’s even better the next day! Bake, cool, and store tightly wrapped.

Do I need to add nuts?

No, they’re optional — the cake is delicious with or without them.

What’s the best glaze for Banana Bundt Cake?

A simple vanilla or cream cheese glaze works beautifully. Or just dust with powdered sugar.

Can I make it dairy-free?

Use plant-based butter and dairy-free yogurt or sour cream.

How do I prevent the cake from sticking?

Grease and flour your Bundt pan thoroughly, making sure to get all the crevices.

Can I make muffins instead?

Yes! Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

What can I serve with Banana Bundt Cake?

Enjoy it with coffee, tea, or a scoop of vanilla ice cream for dessert.

Conclusion

Banana Bundt Cake is a classic, crowd-pleasing treat that’s easy to make and always delicious. With its moist crumb and sweet banana flavor, it’s the perfect dessert to share with family and friends — or to enjoy all on your own with a cup of coffee. Happy baking!

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