This easy Banana Cake is so delicious, soft and moist and topped with smooth Cream Cheese Frosting. I can’t think of a sweeter way to use overripe bananas!

A standing slice of banana bundt cake on a small white plate with the whole cake in the background.

If you love banana baked goods as much as I do, you will fall in love with this simple Banana Cake! It has a similar texture to banana bread, but is slightly softer and more cake-like, and is sweeter than banana bread, mostly due to the addition of cream cheese frosting. We still enjoy it any time of day, and I especially love to serve it at brunches or bridal and baby showers.

If you’re look for a healthier way to use up your bananas, try my Skinny Banana Bread or Skinny Banana Bread Muffins.

How to Grease a Bundt Pan:

I’ve tried many methods to prevent a bundt cake from sticking to the pan and the method that works for me EVERY time, is greasing the pan appropriately with shortening and flour.

Start by spreading a very thin, even layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, then take a scoop of shortening and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.

Next add a pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so that the flour lightly covers the pan. Now you’re ready to add the cake batter, and rest assured the cake will come out of the pan without sticking!

Overhead photo of a bundt pan greased with shortening and flour.

How to make Banana Cake:

  • Grease Bundt Pan: See my tips, above.
  • Make the batter: Combine dry ingredients in one bowl (flour, baking powder, baking soda, and salt). In a separate bowl, beat the butter and brown sugar then add the eggs and vanilla.
  • Add Bananas: Mix in mashed bananas and buttermilk. Slowly add the dry ingredients, stirring gently, just until fully incorporated.
  • Bake: Pour into prepared bundt pan and bake for 40-45 minutes.
Side by side photos of the batter for banana bundt cake in a mixing bowl next to another photo of the baked banana bundt cake in the cake pan.
  • Cool for 15 minutes in the pan. Then gently run a thin butter knife around the top edges of the bundt pan and invert cake onto a wire cooling rack to cool completely.
  • Frost: Once cooled, frost with cream cheese frosting. I use the large round top of a pastry bag to pie the frosting on in lines, but you can frost it with the back of the spoon, all over the top of the cake, if you’d like.
A banana bundt cake with cream cheese frosting and walnuts sprinkled on top, served on a white plate.

Storing and Freezing Instructions:

Store leftover cake covered well at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Freeze by wrapping in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover well. Thaw overnight in the refrigerator, then bring to room temperature before serving, if desired.

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Recipe

A standing slice of banana bundt cake on a small white plate with the whole cake in the background.
Prep 40 mins
Cook 45 mins
Total 1 hr 25 mins
Add to Meal Plan

Video

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), softened
  • 3/4 cup light brown sugar
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 bananas , mashed

For the cream cheese frosting:

  • 4 ounces cream cheese , softened
  • 1/4 cup butter , softened
  • 1 1/2 cups powdered sugar
  • 1 Tablespoon milk

Instructions
 

  • Preheat oven to 350 degrees F. Grease well or Butter and flour your bundt pan.
  • Combine the flour, baking powder, baking soda, and salt. 
  • In a separate bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. 
  • Mix in the buttermilk and mashed bananas. Slowly add the dry ingredients, stirring gently, just until fully incorporated.
  • Pour into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. 
  • Allow to cool for about 30 minutes before inverting it out of the pan. Frost with cream cheese frosting.

For the cream cheese frosting:

  • Cream butter and cream cheese together. Add powdered sugar and milk and beat for several minutes, until smooth and fluffy. Add more powdered sugar, if needed.

Notes

Store leftover cake covered well at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Freeze by wrapping in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover well. Thaw overnight in the refrigerator, then bring to room temperature before serving, if desired.

Nutrition

Calories: 311kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 288mgPotassium: 203mgFiber: 1gSugar: 27gVitamin A: 450IUVitamin C: 1.7mgCalcium: 74mgIron: 1.3mg

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Recipe adapted from Hungry Hungry Highness.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe April 2019. Updated May 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Made this for a friend’s birthday…
    Hope it’s good!
    Looks very nice.
    I used plant butter instead of regular butter,

  2. Absolutely excellent!!! My husband thinks I did a great job… but really all I did was follow your recipe! Thank you!

      1. I’m going to make this now. I believe sour cream would be a good substitute for buttermilk here, wouldn’t it?

  3. You’re recipe came out perfect! My husband who’s not a fan of banana’s even went back for a second slice in less than 5 minutes. It was a family hit.

    Thank you for all your amazing recipes.

    Cheers.