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 Yellow Cake, Chocolate Trifle, White Texas Sheet Cake, or Sticky Toffee Pudding!

An easy Banana Bundt Cake recipe frosted with cream cheese frosting and sprinkled with chopped walnuts.

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.

Two images showing the first steps of how to make a banana cake by mixing the dry ingredients and the wet ingredients separately.

Add Bananas: Mix in mashed bananas and buttermilk. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

Two images showing mashed bananas and buttermilk being added to a homemade banana bundt cake batter.

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.

Two images showing a moist banana cake recipe before and after it's baked in a bundt pan.

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.

A close up image of a banana bread bundt cake frosted with thick lines of cream cheese frosting and garnished with crushed walnuts.

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.

A slice of a banana cake recipe made in a bundt pan and frosted with cream cheese frosting and chopped walnuts.

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:

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Recipe

An easy Banana Bundt Cake recipe frosted with cream cheese frosting and sprinkled with chopped walnuts.
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
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Equipment

Ingredients
 
 

For the cake:

For the cream cheese frosting:

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

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
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.
 

Nutrition

Calories: 366kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 334mgPotassium: 167mgFiber: 1gSugar: 32gVitamin A: 572IUVitamin C: 2mgCalcium: 76mgIron: 1mg

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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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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. 5 stars
    Just stumbled across this recipe and it turned out great. I usually make banana bread, but wanted to try something different.

  2. 5 stars
    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!!

  3. 1 star
    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.

  4. 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!

  5. 5 stars
    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.

  6. 4 stars
    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.

  7. 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

  8. 5 stars
    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!!

  9. 5 stars
    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!

      1. A 9×13 should fit it well, or if it seems too full, use some of the extra batter for cupcakes/muffins pan.

  10. 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.

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

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

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