Banana Bundt Cake

This easy banana bundt cake is moist and flavorful with a soft, buttery crumb. It's topped with cream cheese icing - and you can add chopped walnuts or chocolate chips to the cake batter for even more flavor. It just might be your new favorite banana cake.

Course Dessert

Cuisine American

Keyword Banana Recipes, bundt cake, from scratch

Prep Time 30

Servings pieces

Calories 544kcal

Author Fiona Dowling

Ingredients

Banana Bundt Cake

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup unsalted butter softened
1 cup white sugar
⅔ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ¾ cups mashed bananas*
½ cup sour cream
½ cup buttermilk

Cream Cheese Icing

3 tablespoons unsalted butter softened
4 oz cream cheese softened
1 cup powdered sugar
1 tablespoon milk
3 tablespoons chopped walnuts optional

US Customary - Metric

Instructions

Banana Bundt Cake

Preheat the oven to 350F degrees.
Grease and flour a 12-cup bundt pan.** Be sure that all the creases and indentations are well covered.
In a medium bowl whisk together the flour, baking soda, cinnamon and salt.
In a large bowl beat the butter, white sugar and brown sugar until fluffy.
Beat in the eggs and vanilla extract.
Mix in the mashed bananas.
With the mixer on low speed, mix in about ½ of the flour mixture. Then mix in the sour cream.
Turn off the mixer and scrape down the sides of the bowl.
Then mix in the rest of the flour mixture, followed by the milk. *The batter will be thick.
Spoon the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean or the top feels slightly springy to the touch.
Cool for 15-30 minutes, then gently insert the bundt pan onto a plate to release the cake. Do not insert the cake immediately, or it will be too hot. Waiting too long to insert the cake can make it more difficult to get out of the pan.

Cream Cheese Icing

Beat the butter until soft, then mix in the cream cheese.
Starting with the mixer on low speed, mix in the powdered sugar.
Then mix in the milk. If needed, beat in a little extra powdered sugar or milk until the desired sweetness and thickness is reached.
Drizzle (or pipe) the cream cheese frosting over the fully cooled bundt cake. You could use a spoon to do this (if you've made the icing quite thin), a piping bag with a round tip (this is what I did), or a ziploc bag with the corner cut off.
Optionally, sprinkle a few chopped walnuts on top.

Notes

*You will likely need 3-4 medium to large brown bananas. If your bananas aren't brown, place the bananas on a cookie sheet (peel on) and bake in the oven preheated to 350F degrees for 10-15 minutes or until the peel is brown.

**A 10-cup capacity bundt pan is likely too small for all of the batter. A 12-cup bundt pan typically measures 12 inches across. Even if your pan is non-stick, you will still need to grease and flour the pan. Typically, more intricate bundt pans are harder to get the cake to release cleanly from.

Make-ahead Tip: Bake the cake the day before, and cool fully. Cover with aluminum foil or plastic wrap. Then frost the day you plan to serve. Unfrosted cake can be frozen. Cool fully, then wrap the cake tightly in plastic wrap. Place in a freezer container, and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. Bring to room temperature before serving.

Nutrition