Banana Bundt Cake with cream cheese frosting

1 from 1 vote

I think I could eat banana treats for breakfast, lunch, and dinner.

I’ve got breakfast covered just fine, but I realized recently I’m lacking in the banana-for-dessert department.

It was time to remedy that problem, stat. Enter: Banana Bundt Cake with a cream cheese frosting.

But since it has bananas I can eat it for breakfast too…right?

Banana Bundt Cake with Cream Cheese Frosting! The perfect crumb and banana flavor!

Oh my gosh, you guys. Last week was a doosey.

The highlight? I got to spend three days eating cheese and ice cream and re-living my childhood in Portland, Tillamook, and along the Oregon coast. You probably know about Tillamook cheese – the big orange block? Anyway, I’ll have a lot more about my trip next week, but it was amazing.

My job is so hard sometimes, I just can’t believe it. #sarcasm

The non-highlights of my week included two trips to the apple store, 2 re-installs of Mavericks OSX on my Macbook, one complete hard drive erase (and all the re-installing that goes with that), and the theft of my beloved arm Kindle and some jewelry. It all ended well: my computer is working (so far, let’s all keep our fingers crossed please), I was sent a brand new Kindle and gift card for new jewelry, and my faith in humanity and the security of hotel rooms is only moderately shattered.

Just use the safe. That’s my tip for the day.

Anyway, last week called for cake. And I was craving banana cake.

Banana Bundt Cake, that is. Because banana cake, while delicious, is different than banana bundt.

Banana Bundt Cake with Cream Cheese Frosting! The perfect crumb and banana flavor!

In my experience, bundt cake is more dense than layer cake. Both are moist and sweet and full of flavor, but if I want an airy cake I make a layer or a sheet cake. If I want substance, I make a pound (bundt) cake.

This time I added banana to my favorite recipe. It’s the same recipe I’ve used to make lemon pound cake and orange bundt cake. Except I left out the citrus, skipped some of the butter, and used banana.

That was a very, very smart decision.

The cake is full of all the things pound cake requires: butter, sugar, and eggs. Lots and lots of eggs!

Also? It has lots and lots of banana. Two “tired” bananas get smashed into the mix. Are my mom and I the only ones that call brown spotted bananas “tired”? Because that’s how I always refer to them and people look at me like What? Did you make your bananas run a marathon? Do they even make shoes for bananas?

Anyway. I probably should run a marathon. I ate most of the cake. Did I mention the cream cheese frosting? It was addicting. Cream cheese frosting just belongs on banana bundt cake. Try not to lick it all off before you eat the cake.

There. I warned you. You’re welcome.

Banana Bundt Cake with Cream Cheese Frosting! The perfect crumb and banana flavor!

This is one of my favorite cakes of all time.  Bananas make it healthy, right? #moresarcasm

Banana Bundt Cake {with cream cheese frosting}

Full of banana flavor, this cake is moist and dense, just like a bundt cake should be. And it's frosted with cream cheese frosting!
1 from 1 vote
Yield 16 slices
Serving Size


For the pound cake:

  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour plus more for pan (be sure to use a spoon to scoop the flour into the measuring cup so that it is not packed and you do not use too much)
  • 1/2 cup unsalted butter softened, plus more for pan
  • 2 overripe bananas mashed (about 1 cup)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 5 large eggs
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk make your own by adding 1 teaspoon white vinegar to 2/3 cup milk and let it sit for 5 minutes

For the frosting:

  • 3 tablespoons unsalted butter melted
  • 3 ounces cream cheese softened
  • 2 cups powdered sugar
  • Pinch of salt optional
  • 2 teaspoons vanilla bean paste or extract


  • Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan.
  • Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition. Add the flour mixture (with the mixer on low) in two parts alternately with the buttermilk, beginning and ending with flour. Beat just until it comes together. Do not overmix!
  • Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45-55 minutes.
  • Once done, cool cake completely in pan. Turn out cake onto serving dish.
  • Make the frosting: Mix melted butter and cream cheese. Mix in powdered sugar, salt if using, and vanilla. The frosting will be thick but still easily spreadable. Pour over cake and use a spatula to frost it. (I use a whisk to make my frosting, if the cream cheese is soft enough. If not, use a hand mixer.)
  • 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

Click here for easy ways to use overripe BANANAS

Pumpkin Bundt Cake – full of pumpkin flavor and Browned Butter Frosting!

pumpkin bundt cake

Triple Chocolate Bundt Cake – made easy with a cake mix and a secret ingredient!

triple-chocolate-bundt-cake (5 of 10)w

Pink Lemonade Swirl Bundt Cake – use lemonade mix to give this cake lemonade flavor!


Orange Pound Cake – triple the orange flavor with orange in the cake, glaze, and frosting!

Orange Pound Cake (2 of 6)w

Sweets from friends:
Chocolate Pound Cake Bread Pudding by Something Swanky
Oreo Cookies ‘n Cream Pound Cake by Chocolate, Chocolate, and More
Salted Caramel Mocha Bundt Cake by Inside BruCrew Life

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69 CommentsLeave a comment or review

  1. Hi Dorothy!! I like dense cakes and can’t wait to try this. I just happen to have all the ingredients to use. But, I really like the bundt pan you used. Could you tell me where you got it? Thanks!!