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This easy Banana Bundt Cake recipe is moist and delicious, topped with smooth cream cheese frosting. I can't think of a sweeter way to use overripe bananas.
If you love homemade cake recipes, try my Hummingbird Cake, Yellow Cake, Chocolate Trifle, White Texas Sheet Cake, or Sticky Toffee Pudding!
Why I love this cake:
- Easy – This simple banana bundt cake uses basic ingredients I always have on hand and is really quick to make. If you don't have over ripe bananas, follow my tutorial for how to ripen bananas.
- Texture – The texture is similar to banana bread, but it is slightly softer and more cake-like. It is also sweeter than banana bread.
- Cream Cheese Frosting – The addition of homemade cream cheese frosting makes this cake perfect. Serve it for special brunches, bridal and baby showers, or dessert.
How to make Banana Bundt Cake:
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 greased bundt pan (check out my tips below) and bake for 40-45 minutes. 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 pipe the frosting in lines, but you can frost it with the back of the spoon, all over the top of the banana bread bundt cake, if you'd like.
Storing and Freezing Instructions:
To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
To Freeze: Wrap the cooled cake 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 and freeze. Thaw overnight in the refrigerator, and bring to room temperature before serving.
Recipe Variations:
- Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.
- Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.
- Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.
- Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it!
More Bundt Cakes:
- Nothing Bundt Cake
- Chocolate Peppermint Bundt Cake
- Red Velvet Bundt Cake
- Chocolate Bundt Cake
- Homemade Rum Cake
- Poppyseed Cake
Banana Bundt Cake
Equipment
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
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour bundt pan: Use a pastry brush to spread a very thin, even layer of shortening all over the inside of the bundt pan. 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 the flour lightly covers the inside of the pan.
- Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar, using electric hand mixers or a stand mixer, until light and fluffy. Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas.
- Add the dry ingredients, stirring gently, just until combined.
- Bake: Pour into the prepared bundt pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
- Cream butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix for several minutes, until fluffy. Add more powdered sugar, if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe adapted from Hungry Hungry Highness.
I originally shared this recipe April 2019. Updated May 2021 and February 2024.
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Excellent recipe. Nice and moist came out great my family loved it definitely will make again
I made this cake last week , and it was not only easy to prepare, it was so moist and delicious.
I added one extra ripe banana just because I had one, that’s the only change I made. Baking time was exact. This is now our only banana bundt cake recipe 🙂 I also added walnuts once i frosted cake…. yummy!!
I made this Bundt banana cake last night. It was as dry as the Sahara dessert. I followed the directions to the “T”! Very disappointed.
Love the simplicity of your recipes. Can’t said to try the banana and chocolate the next time I have guests. I have to wait for guest since I am alone. Don’t need a whole cake but I love to share with friends!
Delicious! My cake came out very flavorful and moist. I added a little extra of the ingredients in the frosting though. But overall, this was an easy recipe to follow with good results! Thanks for sharing.
I made this recipe exactly, but I made cupcakes instead of the bundt cake and it came out gelatinous like. Not sure what I did wrong.
Just wondering if you could use frozen bananas? Would you drain them first? Love your recipe.
Yes–allow the banana to thaw, and drain off the excess liquid. Enjoy!
I use chocolate frosting on my banana cakes cuz not a cream cheese person. going to try this but not if use the cream cheese frosting
I have made this several times and I love it. So easy and delicious. The cream cheese frosting is the best part. So decadent and yummy!!
Made this banana cake today with overripe bananas I had and milk that was naturally going sour in my refrigerator. I added chopped walnuts. Baked it in 2 small bundt pans for about 30 minutes. Delicious! Will definitely make it again!