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Banana Bundt Cake Recipe

Banana Bundt Cake Recipe

Learn how to make the best homemade banana bundt cake with this easy baking recipe! Perfectly moist with real banana flavor, warm spices, and a tangy cream cheese glaze. This foolproof method transforms overripe bananas into a showstopping dessert that's perfect for any occasion.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An elegantly simple banana bundt cake captured in soft natural window light, showcasing its perfect golden-brown exterior and characteristic fluted design. A cross-section reveals the cake's incredibly moist, tender crumb speckled with tiny flecks of banana throughout. A glossy cream cheese glaze cascades down the ridges in delicate drips, pooling slightly on the vintage cake stand below. Scattered around the base are a few fresh banana slices and a light dusting of cinnamon, while a sliced piece on a small plate reveals the cake's dense yet light texture. The warm amber tones of the cake contrast beautifully against the cool white glaze, all styled on a rustic wooden table with a linen napkin and fork suggesting immediate enjoyment.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 115ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">450g very ripe bananas, mashed (about 4 medium bananas)</li><li class="ingredients-single-item">100g chopped walnuts (optional)</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, making sure to get into all the crevices. This careful preparation is crucial for a clean release later – don't rush this step! Set the prepared pan aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. This even distribution of leavening agents and spices ensures a consistent rise and flavor throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or the bowl of your stand mixer, cream together the softened butter and sugar on medium-high speed for 3-4 minutes until pale and very fluffy. This extended beating incorporates air into the batter, creating a lighter cake texture despite the density of the bananas.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure everything mixes evenly. Add the vanilla extract and beat to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half the buttermilk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. This alternating method prevents gluten development, keeping your cake tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the mashed bananas with a rubber spatula until evenly distributed. Very ripe bananas with black speckles contain more sugar and stronger flavor, making them ideal for this cake. If using, fold in the chopped walnuts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to remove any air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should be golden brown and will have pulled slightly away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is important. Too short and the cake may break; too long and it could stick. Place a cooling rack over the pan and carefully invert the cake. If it doesn't release immediately, tap the pan gently or run a thin knife around the edges. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese glaze, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, followed by vanilla, salt, and enough milk to reach a pourable but thick consistency. The glaze should coat the back of a spoon but still flow slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the ridges of the bundt cake. For the most attractive presentation, place the cake on a wire rack with parchment paper underneath to catch drips. Let the glaze set for about 20 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavor actually improves on the second day as the banana notes deepen and meld with the spices – if you can wait that long!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banana Bundt Cake Recipe?

This cake requires all-purpose flour, baking soda, salt, cinnamon, nutmeg, butter, sugar, eggs, vanilla, buttermilk, and very ripe bananas. For the cream cheese glaze, you'll need cream cheese, butter, powdered sugar, milk, vanilla, and salt. Walnuts are optional.

How to cook Banana Bundt Cake Recipe at home?

Learn how to cook Banana Bundt Cake by first preheating your oven to 175°C. Mix dry ingredients separately from creamed butter and sugar, then combine with eggs and buttermilk. Fold in mashed ripe bananas, bake in a well-greased bundt tin for about 55 minutes, cool, and finish with a cream cheese glaze drizzled over the top.

How can I tell when my bundt cake is properly baked?

Your bundt cake is done when a wooden skewer inserted into the deepest part comes out with just a few moist crumbs (not wet batter). The cake should be golden brown and slightly pulling away from the pan edges. Avoid overbaking as this can dry out your banana cake.

Why is my bundt cake sticking to the pan?

Bundt cakes stick when the pan isn't properly greased and floured. Use butter or baking spray to coat every ridge, then dust with flour. Let the cake cool for exactly 10 minutes before turning out—too soon or too late can cause sticking.

Can I freeze banana bundt cake for later?

Yes! Banana bundt cake freezes beautifully for up to 3 months. Wrap the unglazed cake tightly in cling film, then foil. Defrost at room temperature and add fresh glaze before serving. The banana flavour actually intensifies after freezing and thawing.

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The cream cheese glaze takes it to another level. I've made it three times already and it's always a hit with my family.", "name": "Absolutely Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-05-28", "reviewBody": "I was looking for a recipe to use up my overripe bananas and this was perfect! The cake has the ideal balance of spices and banana flavor. The instructions were easy to follow even for a beginner baker like me.", "name": "Perfect Use for Overripe Bananas", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-05", "reviewBody": "The texture of this cake is amazing - so moist and tender! My kids demolished it in one day and are already asking when I'll make it again. 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