The best banana Bundt cake is easy to make with three very ripe bananas, softened butter, sour cream, and everyday baking ingredients. This scratch-made recipe yields one beautifully tender 10- to 12-cup Bundt cake, serving 12 to 16 people, and bakes at 350°F (175°C) for 55 to 70 minutes.
Every slice is moist, buttery, and full of deep banana flavor, with a soft crumb that stays tender thanks to sour cream. A simple vanilla glaze adds just the right sweetness, while optional walnuts or pecans provide a pleasant nutty crunch.
Jump to RecipeWhy You’ll Love This Recipe
This banana Bundt cake has the comfort of classic banana bread but the pretty presentation of a celebration cake. The ridged shape creates golden edges all around the cake, while the center stays soft and moist from ripe bananas, butter, and sour cream.
It is also a practical dessert for sharing. One large cake makes 12 to 16 slices, so it works beautifully for brunches, family dinners, potlucks, birthdays, and holiday dessert tables.
- Easy preparation: The batter comes together with a mixer and one bowl for the dry ingredients.
- Rich banana flavor: Very ripe bananas bring natural sweetness and a deeper fruit taste.
- Tender texture: Sour cream helps keep the crumb soft without making it heavy.
- Flexible finish: Serve it plain, dusted with powdered sugar, or topped with vanilla glaze and nuts.
If you love baking with overripe bananas, you may also enjoy this moist banana bread loaf for a cozy everyday bake.
Ingredients You’ll Need
Start with three medium bananas that are heavily speckled or nearly black. Bananas at this stage are substantially sweeter, more fragrant, and moister than firm yellow bananas, making them ideal for a rich Bundt cake.
Use softened unsalted butter so it can properly cream with the sugar. Room-temperature eggs are important as well because they blend more smoothly into the butter mixture and help create an even batter.
- 3 very ripe medium bananas, mashed, about 1 1/2 cups
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup softened unsalted butter
- 1 3/4 to 2 cups granulated sugar
- 4 large room-temperature eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 to 1 cup chopped walnuts or pecans, optional
For the optional glaze, you will need 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Use milk for a lighter drizzle or heavy cream for a slightly richer finish.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 10- to 12-cup Bundt pan. Grease and flour every groove, including the center tube, because moist banana cakes can stick; baking spray containing flour is another reliable option.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Breaking up any small lumps now helps the dry ingredients distribute evenly throughout the batter later.
Step 3: Place the softened butter and sugar in a large mixing bowl. Beat them for about 3 to 4 minutes, until the mixture looks pale, airy, and fluffy rather than dense.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, scraping down the sides of the bowl if butter or sugar is clinging there.
Step 5: Stir in the mashed bananas and sour cream. The mixture may appear slightly curdled or uneven, but that is normal and will smooth out once the dry ingredients are added.
Step 6: Add the flour mixture in two or three additions, mixing only until the last streaks of flour disappear. Fold in the chopped walnuts or pecans if you are using them, taking care not to overmix.
Step 7: Spoon the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and gently tap the pan on the counter once or twice to settle the batter into the grooves.
Step 8: Bake for 55 to 70 minutes, beginning to test at the 55-minute mark. Insert a toothpick into the thickest part of the cake, avoiding the central tube; it should come out clean or with a few moist crumbs.
Step 9: Let the cake cool in the pan for 10 to 15 minutes. Invert it onto a wire rack, then allow it to cool completely for at least 30 minutes before adding glaze or cutting it.
Step 10: Whisk the powdered sugar, milk or cream, vanilla, and salt until smooth. Drizzle the glaze over the cooled cake, letting it run naturally down the ridges before serving.
Pro Tips for a Moist Bundt Cake
The bananas make the biggest difference. Choose fruit with extensive brown or black spotting; underripe bananas will not provide the same sweetness, moisture, or full banana aroma.
Measure flour carefully by spooning it into a dry measuring cup and leveling the top. Too much flour can make the cake dry, while overmixing after the flour is added can make the crumb dense or rubbery.
Pan preparation deserves extra attention. Brush softened butter or shortening into every contour, dust with flour, and turn the pan to remove excess flour before filling it.
- Bring butter, eggs, and sour cream close to room temperature before mixing.
- Scrape the bowl during mixing so the batter remains consistent.
- Begin checking at 55 minutes, since Bundt pans and ovens can vary.
- Allow the cake to cool before turning it out so it has time to set.
- Wait until the cake is completely cool for the cleanest glaze and slices.
For another fruit-forward dessert idea, serve a little homemade raspberry sauce alongside each slice. Its bright, tart flavor pairs especially well with buttery banana cake.
Vanilla Glaze and Serving Ideas
The vanilla glaze is optional, but it gives the cake a polished finish and adds a delicate sweetness to every bite. Whisk the powdered sugar with 2 tablespoons of milk or cream first, then add the third tablespoon only if a thinner drizzle is needed.
For a pretty presentation, drizzle the glaze over the highest point of the completely cooled cake and let it follow the ridges. Sprinkle chopped walnuts or pecans over the wet glaze if you want a little extra crunch.
- Serve slices with coffee, tea, or cold milk.
- Add a spoonful of whipped cream for a dinner-party dessert.
- Pair with vanilla ice cream for a warm-weather treat.
- Garnish with a few thin banana slices just before serving.
If you enjoy sweet fruit-based treats, these stovetop caramel apples make another lovely option for an autumn dessert spread.
Storage, Slicing, and Make-Ahead Advice
Cool the cake completely before storing it. Keep it covered at room temperature for up to 2 days, or refrigerate it when you need longer storage; allow refrigerated slices to sit briefly at room temperature before serving for the softest texture.
For the cleanest slices, use a sharp serrated knife and wipe the blade between cuts. Glaze only the portion you plan to serve if you are preparing the cake ahead, since an unglazed cake is easier to wrap and store.
The cake can be made ahead for gatherings and glazed shortly before serving. If your dessert table also includes savory dishes, our easy bread stuffing is a useful companion recipe for a complete holiday menu.
Variations to Try
Chopped walnuts and pecans are interchangeable in this recipe, so choose whichever you prefer or have available. Use 1/2 cup for a subtle nutty note or up to 1 cup for more crunch in every slice.
You can also keep the batter nut-free and let the banana flavor stand on its own. The vanilla glaze remains delicious either way, while a plain cake is excellent with coffee and requires no extra decoration.
For a different tropical dessert direction, take a look at this pineapple cake. It offers another soft, fruit-filled option when you are planning a dessert assortment.
The Best Banana Bundt Cake Recipe (Easy & Moist)
Ingredients
Method
- Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat every groove and the center tube, or use baking spray that contains flour.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- Beat the softened butter and sugar in a large bowl for 3 to 4 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
- Stir in the mashed bananas and sour cream. The batter may look slightly curdled at this point, which is normal.
- Add the dry ingredients in two or three additions, mixing only until just combined. Fold in the nuts if using.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 55 to 70 minutes, beginning to check at 55 minutes. The cake is ready when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 to 15 minutes, then invert it onto a wire rack. Let it cool completely, for at least 30 minutes, before glazing.
- Whisk the powdered sugar, milk or cream, vanilla, and salt until smooth. Drizzle over the completely cooled cake before slicing.
Notes
Final Thoughts
This easy banana Bundt cake is the recipe to make when you want a dependable dessert with impressive presentation and minimal fuss. Ripe bananas provide the flavor, sour cream keeps the crumb tender, and careful pan preparation helps the finished cake release in one beautiful piece.
Give it the full cooling time before glazing, then slice and serve it with coffee, tea, whipped cream, or ice cream. Once you taste the buttery, moist center and caramelized edges, this generous cake is sure to become a favorite way to use very ripe bananas.
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