Go Back

Banana Bundt Cake

Banana Bundt cake with a thick cream cheese glaze that drips down every ridge. The cake bakes up golden and moist with banana-forward flavor, then gets a smooth swirl-like pour of glaze for a dramatic finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Banana cake batter
  • 3 bananas Mash until mostly smooth.
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1 cup butter Soften.
  • 2 cup sugar
  • 4 eggs Large.
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cream cheese glaze
  • 4 oz cream cheese Soften.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Bundt pan

Method
 

Prep and preheat
  1. Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan very thoroughly, coating every crevice.
Mix the batter
  1. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla and mashed bananas until combined.
  2. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Alternate folding in the flour mixture and sour cream in three additions, mixing just until no dry streaks remain.
Bake
  1. Pour the batter into the prepared bundt pan. Bake for 60–70 minutes at 325°F until a toothpick comes out clean.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes before inverting. Cool completely on a rack before glazing so the glaze stays smooth and thick.
  2. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth. Pour the glaze over the cooled cake, letting it cascade down each ridge.

Notes

Pro tip: grease/flour with extra care—any missed crevice can pull glaze and batter off during unmolding. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze glazed cake slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese in the glaze and keep the same powdered sugar ratio for a pourable consistency.