Banana Bundt Cake

A sliced bundt cake with a light glaze on top, showing a moist, fluffy interior. Bananas are blurred in the background.

This Banana Bundt Cake is soft, tender, and packed with ripe banana flavor. Sour cream keeps the crumb moist, and the simple vanilla glaze gives it a sweet finish without making the whole thing difficult.

Course Cake, Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 425kcal

Author Kylee Ayotte

Ingredients

Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter room temperature
1 cup sugar
1/3 cup brown sugar packed
3 large eggs
1 cup mashed bananas about 3 medium
1 cup sour cream
1 tablespoon vanilla extract

Glaze

1 cup powdered sugar
1 tablespoon milk 1-1.5 Tbs
1 teaspoon vanilla extract

Instructions

Get prepped. Heat the oven to 350°F (175°C). Grease a 10 to 12 cup bundt pan very well, making sure to get into every ridge and corner. Mash the bananas until you have about 1 cup. Measure the flour, baking powder, baking soda, salt, sugars, sour cream, and vanilla extract.
Mix the dry ingredients. In a medium mixing bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat1 cup butter, 1 cup sugar, and 1/3 cup brown sugar on medium speed for 2 minutes, until smooth and lighter in color.
Add the wet ingredients. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time and mix for about 30 seconds. Add 1 cup mashed bananas 1 cup sour cream, and 1 tablespoon vanilla extract. Mix until combined.
Add the dry ingredients. Add the flour mixture and mix on low speed just until incorporated. Stop as soon as you do not see streaks of flour. Do not overmix, or the cake can turn dense.
Bake. Spoon the batter into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and remove from the pan. Place the pan on a wire cooling rack and let the cake cool for about 10 minutes. Carefully invert the cake onto a plate or cake stand while it is still warm. Let it cool completely before glazing.
Make the glaze. Whisk 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract until smooth. Start with 1 tablespoon of milk, then add more as needed until the glaze is thick but pourable. Drizzle over the cooled bundt cake.

Notes

Grease the bundt pan very well so the cake releases cleanly.
Use room temperature butter for the smoothest batter.
Use ripe bananas for the best flavor.
Do not overmix once the flour goes in.
Let the cake cool for 10 minutes before turning it out.
Cool the cake completely before adding the glaze.

Nutrition