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The Best Banana Bundt Cake Recipe (Easy & Moist)

The Best Banana Bundt Cake Recipe (Easy & Moist)

A tender, buttery banana Bundt cake made with very ripe bananas and sour cream, finished with an optional vanilla glaze. This easy dessert serves 12 to 16.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 3 bananas, about 1 1/2 cups Very ripe medium bananas, mashed
  • 3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1 3/4 to 2 cups Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Sour cream
  • 1/2 to 1 cup Chopped walnuts or pecans, optional
Vanilla Glaze
  • 1 1/2 cups Powdered sugar
  • 2 to 3 tablespoons Milk or heavy cream
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. 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.
  2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and sugar in a large bowl for 3 to 4 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
  5. Stir in the mashed bananas and sour cream. The batter may look slightly curdled at this point, which is normal.
  6. Add the dry ingredients in two or three additions, mixing only until just combined. Fold in the nuts if using.
  7. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
  8. 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.
  9. 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.
  10. Whisk the powdered sugar, milk or cream, vanilla, and salt until smooth. Drizzle over the completely cooled cake before slicing.

Notes

Use heavily speckled or nearly black bananas for the sweetest, most flavorful cake. Do not overmix after adding the flour. Store covered at room temperature for up to 2 days or refrigerate for longer storage.