Banana Bundt Cake Recipe
Banana bundt cake is a soft, moist and tender banana cake made with lots of sweet, ripe bananas. It’s topped with a rich and decadent cream cheese glaze and crunchy chopped walnuts. This banana bread bundt is simple to make and is the perfect cozy cake for any occasion.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Banana Bundt Cake
- 3 cups (360 g) all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1¾ cups mashed bananas about 4 medium-large bananas
- 1 cup (240 g) sour cream, room temperature
Cream Cheese Glaze
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, room temperature
- ½ cup chopped toasted walnuts or pecans
Instructions
- Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan).
- Whisk the all purpose flour, baking soda and salt until well combined. In another bowl mash the bananas until smooth with just a few lumps. Meausre the mashed bananas in a measuring cup to ensure the correct amount (1 ¾ cups) of mashed bananas.3 cups (360 g) all purpose flour, 2 teaspoons baking soda, 1 teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment cream the butter, sugar and light brown sugar together on medium speed for about 2 - 3 minutes or until light and fluffy. With the mixer on low, mix in the eggs, vanilla extract and mashed bananas one at a time, waiting until the each one is mixed in before adding the next. Scrape the sides and bottom of the bowl. Mix the dry ingredients into the wet alternating with the sour cream in this order: dry, sour cream, dry, sour cream, dry.1¾ cups mashed bananas , 1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract, 1 cup (240 g) sour cream, room temperature
- Evenly pour the banana cake batter into the prepared bundt pan. Bake the banana bundt cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges of the cake pull slightly away from the edges of the pan. The center of the cake should bounce back quickly when lightly pressed. Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature. The cake takes about 1 hour to cool to room temperature after removing the cake from the bundt pan.
- While the bundt banana cake cools, make the cream cheese glaze. Cream the cream cheese on medium speed until smooth and creamy. Mix in the vanilla extract, milk or heavy cream and powdered sugar and salt until smooth and well combined.4 oz. (113 g) cream cheese, room temperature, 1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract, 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, room temperature
- Top the cooled banana bundt cake with the creamy cheese glaze and chopped walnuts if you like. Place the cake in the fridge to set for about 30 - 45 minutes if the frosting is too soft for your liking.½ cup chopped toasted walnuts or pecans
Notes
Store: This banana bundt cake is super moist and will do just fine when stored in the fridge. Once frosted with the cream cheese glaze, keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. Unfrosted cake can be kept at room temperature for 1 day before transferring to the fridge for up to 4 more days.
See the Variations section of the blog post to make this banana bundt cake as mini banana bundt cakes or top the bundt cake with cinnamon cream cheese glaze or a brown sugar icing.
did you make this recipe?tag @olivesnthyme on Instagram