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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!

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Slice of banana bundt cake

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!

Easy banana bundt cake

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
  • Bananas
Banana bundt cake ingredients

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 1/2 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.

Easy banana bundt cake

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.

Banana bundt cake

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.

This frosting would also go great on my yellow cake recipe!

Banana Bundt cake is an easy cake recipe to use up those overripe bananas. The cream cheese frosting just makes it even better!

Banana bundt cake from scratch

Other Banana Recipes:

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Perfect banana bundt cake

Banana Bundt Cake Recipe

4.97 from 129 votes
This Banana Bundt Cake is the perfect banana cake recipe made in a bundt pan. It's like a pound cake but more moist and fluffy!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 16 slices
Serving Size 1 serving


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
  • 1/4 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.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 325mg | Potassium: 188mg | Fiber: 1g | Sugar: 28g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here for easy ways to use overripe BANANAS

The best banana bundt cake

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!

Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Love this cake! Super moist, I did do a
    Little alteration to the recipe.
    I added a extra tsp, vanilla and added oil in place of butter and used yogurt in place of sour cream and a tsp of cinnamon.
    Best cake ever!!
    Thank you so much!

  2. Love this recipe
    2nd time making it and turns out great!
    Had to substitute Greek you hurt for sour cream because I didn’t have any.
    Haven’t tasted it yet but should be fine.
    Looks beautiful also.

    1. I don’t think so. You still need baking soda. I haven’t tried cake flour, but you’d need both still.

  3. This was the best cake I’ve made! So very moist and easy too! My family loves it, thanks for the recipe.

  4. I love the recipe! My bread was amazing!
    What could I substitute for the butter? My son won’t eat butter.

  5. I had ripe bananas and was looking for a banana cake recipe and tried this. I was very pleased with how this turned out. A lot of banana flavor and the frosting was delicious! I will make this again and again! Everyone who tried it liked it.