Banana Bundt Cake is my FAVORITE way to eat a banana cake – especially because it has cream cheese frosting. This recipe is soft and moist with TONS of banana flavor.
If you’re looking for a way to use those overripe bananas, you should use THIS recipe!
I may not like eating banana but I sure do love banana recipes, like banana bread and banana cake. And honestly, lately? From my analytics you all are loving them too!
We’ve all done it: bought 5 bananas with the intention of eating them for breakfast and then it’s a week later and they’re all brown spotted. Those bananas are pure gold!
When I was a kid, my mom called them “tired bananas” and that’s what I still call them. I love “accidentally” overbuying bananas so I have an excuse to make banana bundt cake.
This is my favorite banana cake recipe – it’s dense like a pound cake while also moist and fluffy like a banana cake should be. You MUST try it!
Table of Contents
Using Overripe Bananas
I always freeze my overripe bananas so I can make cakes and breads. Did you know you could do that?
I freeze them right in their peels, then let them defrost (on a plate) on the counter. They get wet and gooey, but they still work great in recipes.
Overripe bananas are sweeter and softer than bright yellow ones, making them the perfect addition to recipes.
Ingredients in Bundt Cake
This is your typical cake recipe, with normal cake ingredients:
- Flour, baking soda, and salt
- Butter, Sugar, Eggs
- Vanilla, Salt
- Sour Cream
Let’s talk about some of the ingredients:
I love the combination of brown and granulated sugar in this recipe. Brown sugar keeps everything a little moister and I love the flavor it adds to the recipe.
As always, a good pound cake recipe starts with lots of butter! This recipe uses unsalted butter, but if you need to substitute salted, just reduce the salt to ½ teaspoon. Make sure to soften your butter before using.
The four bananas get mashed and add a TON of banana flavor to the cake, but they also keep it nice and moist. The four bananas means we don’t need as many eggs so they only have 2 large eggs.
The most important ingredients, I think, in this are the baking soda and the sour cream. Baking soda is the leavening; it helps the cake rise and be nice and moist. Instead of using milk, we’re using sour cream. The acid in the sour cream helps to activate the baking soda, causing it to have the needed chemical reaction.
You can substitute greek yogurt for the sour cream, if needed.
Preparing your Bundt Pan
This cake is baked in a bundt pan. It doesn’t need to be a fancy one, just a basic 10- or 12-cup fluted bundt pan will do.
To prepare your pan you need to make sure and grease and flour it, OR you can use nonstick cooking spray as long as you use the kind that has flour in it.
Important Tips for making Banana Cake
Making this cake is easy, but there are some cake baking tips that you should adhere to:
- Make sure to cream your butter and sugar properly.
- Make sure to measure your flour properly.
- Make sure to allow your eggs and sour cream to come to room temperature for best results.
- Because it uses baking soda for leavening, be sure and bake it right after it goes into the pan. The chemical reaction will start immediately and if you wait, the cake won’t rise properly.
- I always let the cake cool about 15-20 minutes in the pan, then release it onto the serving plate to cool completely. I find that helps the cake come out of the pan easier.
Cream Cheese Frosting
I adapted my cream cheese frosting recipe to make an easy and almost pourable cream cheese glaze for this cake. Banana Bundt cake with glaze is a must!
Simply mix softened cream cheese with softened butter, then add powdered sugar and vanilla and a pinch of salt. The frosting will be thin and spreadable. Spread it over the cake, and if you want, top with chopped nuts.
Banana Bundt cake is an easy cake recipe to use up those overripe bananas. The cream cheese frosting just makes it even better!
Other Banana Recipes:
- Chocolate Banana Bread
- Banana Muffins
- Banana Pancakes
- Banana Dream Dessert
- Banana Cake with caramel ganache
Have you made this recipe?
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Banana Bundt Cake Recipe
For the pound cake:
- 1 teaspoon salt
- 2 teaspoon baking soda
- 3 cups all-purpose flour (measured correctly)
- 1 cup unsalted butter softened
- 4 overripe bananas
- ¼ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
For the frosting:
- 3 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
- Pinch salt
- Pecans or walnuts, chopped, for serving (optional)
- Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
- Whisk together flour, salt, and baking soda in a medium bowl.
- Mash your bananas with a fork.
- With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
- Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
- Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
- Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
- Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
- Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.
Nutritional information not guaranteed to be accurate
This Banana Bundt Cake is an easy banana cake made from scratch. So moist, full of banana flavor and topped with cream cheese frosting. Everyone will love it!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 26, 2020