This delicious Banana Bundt Cake recipe is loaded with six naturally sweet bananas, which give it a soft and moist crumb. You’ll love the easy and irresistible cream cheese glaze that drips over the sides and makes this simple cake a showstopper!
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Our family loves a good slice of cake, including classic favorites like our Red Velvet Cake, Carrot Cake, and Chocolate Cake, as well as uniquely irresistible creations like our Berry Tiramisu Cake, Blueberry Ricotta Cake, and Almond Nutella Cake. And it seems our readers agree, giving these recipes hundreds of 5-star reviews. Whew! Glad we have you to share our sweet tooth.
Best Banana Bundt Cake Recipe
Many of you have asked over the years if our super popular Banana Bread Recipe would work in a bundt pan. After several rounds of testing, we know you’ll love this Banana Bundt Cake just as much. The cream cheese glaze, a thinned version of our Cream Cheese Frosting, sends it over the top.
This Banana Bundt Cake flew off our family’s dessert table, so I know it will be a winner in your home too. It makes a generous-sized cake, so it’s the perfect recipe to share or bring to a potluck. Leftovers are always a welcome treat to enjoy with your morning coffee.
Ingredients for Banana Bundt Cake
This is essentially the base recipe for our Banana Bread but we increased everything to fit a bundt pan perfectly. We also simplified by leaving out the nuts and raisins. Here’s what you’ll need:
- Bananas – 3 cups is about 6 bananas. Use very ripe bananas for the best flavor (see our tips below)
- Wet ingredients – unsalted butter, eggs, and vanilla should be at room temperature
- Dry ingredients – sugar, flour, baking soda, and fine sea salt
For the Cream Cheese Glaze:
- Cream cheese and butter– softened to make them easy to beat together for the glaze
- Powdered sugar and vanilla – to add sweetness and aroma to the glaze
- Milk – any type of milk works. Add milk to your desired drizzling consistency.
Substitutions
Try these additions to make your Banana Bundt Cake a truly decadent dessert:
- Mix-ins – Fold 1 cup of walnuts, pecans, chocolate chunks, chocolate chips, or a combination of these to the mixed batter. Avoid adding more or it will overflow the bundt pan.
- Toppings – Once baked and iced, sprinkle nuts over the top, or swap the glaze for a dusting of powdered sugar, Chocolate Ganache, or Caramel Sauce.
- Blueberry Banana Cake – toss a cup of fresh blueberries in flour and fold into the batter.
How to Freeze Overripe Bananas
Don’t throw out overripe or brown bananas! They are perfect for baking and are easily frozen if you’re not ready to bake yet. Freeze ripe unpeeled bananas in a ziplock for up to 3 months. Then thaw in the fridge, peel, and use the blackened (ripened) banana and any juices in this recipe.
How to Ripen Bananas for Baking
Bananas get sweeter as they ripen, so banana bread and this banana bundt cake taste best with very ripe bananas. Make sure they have black spots or even better if they are almost completely black, but if your bananas aren’t ripe enough, try these tricks to get them to ripen faster:
- Bake in the oven – Bake unpeeled bananas on a baking sheet at 250° for 15-20 minutes.
- 1-Day Paper Bag – Put a bunch of connected bananas into a paper bag and close the bag for 1 day to speed up the ripening process. To speed up the process, you can add an apple to the bag for an extra boost.
Pro Tip:
For the speed-ripening tips to work, your bananas should be mostly yellow and fairly ripe. Don’t buy green bananas expecting a miracle.
How to Make Banana Bundt Cake
We used a dark 12-cup bundt pan to make this recipe. If you are using a smaller or lighter colors pan, be sure to adjust the proportions and bake time for smaller or lighter-colored pans.
- Prep: Preheat the oven to 350°, grease the pan with butter, and dust with flour to prevent sticking.
- Cream together softened butter and gradually add the sugar in a mixing bowl.
- Mash 6 bananas to look like chunky applesauce and add it to the butter mixture along with the eggs and vanilla.
- In a separate bowl, mix the flour, baking soda, and salt, then mix into the wet ingredients until just incorporated. Don’t overmix or the cake texture will become tough.
- Bake in the greased pan for 55-60 minutes or until a toothpick comes out clean. Remove the bundt cake from the oven and cool for 10 minutes in the pan. Then turn out onto a cooling rack.
How to Make Cream Cheese Glaze
- Beat the butter, cream cheese, powdered sugar, salt, and vanilla for 2 minutes.
- Thin the glaze with 3 Tbsp of milk, adding 1 Tbsp more at a time until it’s to your liking, and then pour over cooled banana bundt cake.
Pro Tip:
This glaze is versatile and would also work great on our Cranberry Bundt Cake or sweet breads like Blueberry Bread or Cranberry Orange Bread.
How to keep a cake from sticking to the bundt pan?
Thoroughly greasing the pan is the best way to keep a bundt cake from sticking. I also prefer using a non-stick pan. Be sure to allow the cake to cool for 10 minutes to let the crumb set before removing it from the pan. You can also gently run a knife along the outside edge of the pan only if necessary.
How do I remove a bundt cake out of the pan?
Once the cake has cooled for 10 minutes, place a cooling rack upside down on the top of the bundt pan. Using oven mitts, hold the pan to the cooling rack and then flip both. The cake should release easilly onto the rack.
Pro Tip:
Allow the cake to cool completely before pouring the glaze over the top. If you add glaze to a warm cake, it will melt and slide off the sides. You’ll end up with more glaze on your platter than your cake.
How to Glaze a Banana Bundt Cake
This bundt cake looks stunning and delicious with the glaze drizzled on top. Place parchment paper under the cooling rack to catch the excess. Then, simply drizzle the glaze along the top of the cake, allowing the excess to trickle down the sides. Once the glaze sets a bit, transfer the cake to a serving platter.
Make-Ahead
If it isn’t glazed, you can leave this banana bundt cake at room temperature for up to 3 days. Once it’s glazed, it should be stored covered in the refrigerator.
- To Refrigerate: Store glazed cake in an airtight container for up to a week in the fridge.
- Freezing: Before glazing, wrap the whole or individual slices of bundt cake in plastic wrap and then wrap it in foil and freeze for 3 months. If glazed, flash freeze for 30 minutes (put the iced cake in the freezer to harden the icing for 30 minutes), then place in an airtight container in the freezer.
- To Serve: Thaw overnight in the refrigerator and then allow the cake to come to room temperature for 1 hour before serving.
This Banana Bundt Cake looks impressive, but it comes together quickly using pantry and refrigerator staples. It’s rich in banana flavor from 6 bananas and is topped with a perfectly sweet cream cheese glaze. This is sure to be one of your favorite ways to use ripe bananas.
More Banana Recipes
If you have leftover or overripe bananas, don’t toss them! Bananas are the star ingredient in these recipes:
- Chocolate Chip Banana Bread
- Banana Muffins
- Banana Pudding
- Chocolate Banana Bread
- Banana Pancakes
- Strawberry Banana Smoothie
- Banoffee Pie
Banana Bundt Cake Recipe
Ingredients
For the Banana Bundt Cake
- 6 very ripe bananas, medium/large, about 3 cups mashed
- 1 cup unsalted butter, at room temperature (1 cup = 16 Tbsp)
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp fine sea salt
For the Cream Cheese Glaze
- 4 oz cream cheese
- 4 Tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 3/4 cup powdered sugar, or added to taste
- Pinch of salt
- 3-6 Tbsp milk, or added to desired consistency
Instructions
To Make the Cake
- Preheat the oven to 350 ̊F. Grease the inside of a bundt pan with butter then dust with flour and tap out the excess. Set the pan aside.
- In a mixing bowl, cream together softened butter. With the mixer on, gradually add the sugar and beat until creamed together.
- Un-peel banana and set them on a plate. Mash with a fork until you have the consistency of chunky applesauce. (You should have about 3 cups of mashed bananas). Add the bananas to the mixing bowl along with the eggs and vanilla. Mix until blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the batter and mix until well incorporated and no streaks of flour remain.
- Pour the cake evenly into your prepared bundt pan and bake at 350 ̊F for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set on a wire rack to cool for 10 minutes then invert onto a wire rack,* remove the cake pan and cool to room temperature before applying glaze.
To Make the Cream Cheese Glaze
- In a mixing bowl, cream together cream cheese and butter. Add vanilla, powdered sugar and salt. Beat on medium speed until whipped and smooth, about 2 minutes.
- Add 3 Tbsp milk then add more, 1 Tablespoon at a time, until you reach your desired consistency.
Notes
2. To Invert onto a rack, set the rack over the cake then set one hand on the rack and hold the bundt pan with the other hand (use oven mitts if it’s too hot) and carefully flip the cake over onto the rack.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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