This easy banana bundt cake is moist and full of banana flavor with a tender, buttery crumb. It’s finished with a light cream cheese icing, and you can fold in chopped walnuts or chocolate chips for extra texture. It may become your new favorite banana cake. 
The Best Banana Bundt Cake
I’ve been using my bundt pan more often lately, and this banana bundt cake is the best banana cake I’ve made. It delivers everything you want in a banana cake:
- Pronounced banana flavor
- A touch of brown sugar, cinnamon and vanilla
- Moist and tender crumb—not dry
- Dense and slightly springy like banana bread, but not heavy
Banana Bundt Cake Recipe
Here’s a clear breakdown of the method:
- Whisk the flour, cinnamon, baking soda and salt in a medium bowl so the leavening is evenly distributed—this helps the cake rise evenly.
- In a large bowl, beat the butter with white sugar and brown sugar until light and fluffy (about 3–5 minutes). Then beat in the eggs and vanilla.
- Add the mashed bananas (about 1 1/2 to 1 3/4 cups, which usually requires 3–4 medium brown bananas) and mix to combine.
- With the mixer on low, add about half of the flour mixture, then the sour cream. Scrape the bowl, then add the remaining flour mixture followed by the milk. Alternating dry and wet additions prevents overmixing and yields a better, tender crumb.
The batter will be thick and the bake time is relatively long, which is normal. Bake in a preheated oven at 350°F (175°C) for about 55–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should feel slightly firm and springy when gently pressed.
Note: This recipe yields a lot of batter. Use a large 12-cup bundt pan (about 10 x 3 1/2 inches). A 10-cup pan may overflow.
Variations of this Bundt Cake
- Frost the entire cake with cream cheese frosting for a richer finish.
- Fold in 1 1/2 cups chocolate chips for a chocolate-banana version.
- Stir in 1 1/2 cups chopped walnuts or pecans for extra crunch.
- Use chocolate buttercream or chocolate cream cheese frosting if you prefer chocolate on top.
- Skip frosting and dust with powdered sugar for a lighter option suitable for breakfast or brunch.
For more banana ideas, try banana muffins, chocolate chip banana bread, banana bread waffles or banana cupcakes with cream cheese frosting.
Banana Bundt Cake
Ingredients
Banana Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups mashed bananas*
- 1/2 cup sour cream
- 1/2 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
Instructions
Banana Bundt Cake
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Preheat the oven to 350°F (175°C).
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Grease and flour a 12-cup bundt pan, making sure all creases are well covered.
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Whisk together the flour, baking soda, cinnamon and salt.
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Beat the butter, white sugar and brown sugar until fluffy.
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Beat in the eggs and vanilla, then mix in the mashed bananas.
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With the mixer on low, add about half of the flour mixture, then the sour cream. Turn off the mixer and scrape the bowl.
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Add the remaining flour mixture, then the milk. The batter will be thick.
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Spoon the batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick comes out clean and the top is slightly springy.
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Cool for 15–30 minutes, then invert the pan onto a plate to release the cake. Removing it too soon or waiting too long can make release difficult.
Cream Cheese Icing
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Beat the butter until soft, then add the cream cheese and beat until smooth.
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With the mixer on low, add the powdered sugar, then the milk. Adjust powdered sugar or milk to reach desired thickness and sweetness.
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Drizzle or pipe the icing over the fully cooled cake. Use a spoon, piping bag, or a zip-top bag with the corner cut off.
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Optionally sprinkle chopped walnuts on top.
Notes
**A 10-cup bundt pan is likely too small. A 12-cup pan works best. Even with nonstick pans, grease and flour thoroughly—intricate pans can be harder to release cleanly.
Make-ahead: Bake the cake a day ahead and cool completely. Wrap tightly and store. Frost the day you serve. Unfrosted cake freezes well for up to 2 months—thaw overnight in the refrigerator and bring to room temperature before serving.
Store leftovers in an airtight container at room temperature for 1 day, or refrigerate up to 4 days. Bring to room temperature before serving.