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Banana Bundt Cake

Banana bundt cake with a cream cheese glaze cascades down every ridge for a moist, banana-forward crumb. This easy bundt cake bakes until golden, then gets a smooth pourable glaze for a showstopper finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana bundt cake
  • 3 ripe bananas Mash until smooth and banana-forward.
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1 cup butter, softened Use softened butter for creaming.
  • 2 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cream cheese glaze
  • 4 oz cream cheese, softened Soften for a lump-free glaze.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 bundt pan

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, and grease and flour a 12-cup bundt pan very thoroughly so every crevice is coated with a thin dusting.
  2. Beat the softened butter and sugar until light and fluffy, with the mixture looking noticeably paler and aerated.
  3. Add the eggs one at a time and mix until each is fully incorporated, then mix in the vanilla and mashed bananas until smooth.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon, then add half of the flour mixture to the batter and fold just until no dry streaks remain.
  5. Add half the sour cream and fold until combined, then repeat with the remaining flour mixture and fold again until just mixed.
  6. Fold in the remaining sour cream, then scrape the bowl to ensure the batter is evenly blended without overmixing.
  7. Pour the batter into the prepared bundt pan and smooth the top so it sits level in the ridges.
  8. Bake for 60–70 minutes at 325°F until a toothpick inserted in the center comes out clean with a few moist crumbs at most, and the cake is golden.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes, and look for the edges to pull slightly away from the pan.
  2. Invert the cake onto a rack or plate and cool completely before glazing, waiting until the surface feels cool to the touch.
  3. Beat the softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable, with no lumps remaining.
  4. Pour the glaze over the cooled cake, letting it cascade down every ridge and filling the decorative grooves for a thick coverage.

Notes

For the cleanest release, grease and flour the bundt pan all the way into every ridge, then let the cake cool in the pan for the full 20 minutes before inverting. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze the undecorated cake up to 2 months (glaze after thawing). For a lighter option, you can swap the sour cream for plain low-fat Greek yogurt and keep the texture tender.