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Get the Recipe: My Best Banana Bundt Cake Recipe

My best banana bundt cake recipe makes a super moist banana bundt cake filled with brown sugar, banana, and sour cream flavors!
(4.85 stars) 13 reviews

Ingredients

For the Banana Bundt Cake

  • 3 cups (13.5 ounces or 383 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup (8 ounces or 227 grams) sour cream, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
  • 2 cups tightly packed (15 ounces or 425 grams) light OR dark brown sugar
  • 2 large eggs, at room temperature
  • 14 ounces (or 397 grams) very ripe peeled bananas (see baker's notes for cup measures)

For the Honey Glaze

  • 1 ½ cup (6 ounces or 170 grams) confectioners' sugar, sifted
  • 1 ½ Tablespoons honey
  • 1 ½ Tablespoons whole milk
  • ¼ teaspoon kosher salt

Equipment

  • a 10-cup capacity bundt pan
  • cooking spray
  • a 1 ½-Tablespoon measuring spoon

Instructions
 

For My Best Banana Bundt Cake

  • First, make the banana bundt cake. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
  • Mix the dry ingredients, then the wet ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. In a liquid measuring cup, whisk together the sour cream and the vanilla.
  • Cream the butter and sugar, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
  • Add the dry and wet ingredients, then the bananas. With the mixer still on low, add the the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Prep and fill the bundt pan. Generously spray a 10-cup capacity bundt pan with cooking spray. Immediately pour the batter into the prepared bundt pan. Set the filled bundt pan on the sheet pan.
  • Bake the bundt cake. Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
  • Cool the bundt cake. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before glazing.
  • Make the honey glaze. Once the cake is cool, make the honey glaze. In a medium bowl, whisk together the confectioners’ sugar, honey, milk, and salt for the glaze until smooth. Pour the glaze over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.
  • Serve and store. Serve at room temperature. The assembled banana bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.

Notes

  • The recipe for the honey glaze instructs you to use 1 ½ Tablespoons of both honey and whole milk. Most measuring spoon sets only come with four measures: ¼-teaspoon, ½-teaspoon, 1-teaspoon, and 1 Tablespoon. You can buy a 1 ½-Tablespoon measuring spoon online by itself. But no worries! If you don't own one and/or don't want to invest in one, 1 ½ Tablespoons is also equivalent to 4 ½ teaspoons.
  • Bananas are listed in the recipe by weight, not volume or size. Why? It’s risky not to include exact measures for banana bread. Too little banana, and your banana bread will turn out dry, flavorless, and maybe even soapy tasting. Banana’s natural acidity helps neutralize the baking soda in the recipe, so without enough fruit, the banana bread will taste like baking soda! But go the other way and use too much banana, your bread will take forever to bake or collapse in the center. For best results, first peel the bananas, then use a digital scale to weigh the naked fruit. But for those of you who insist on volume measurements, use 1 ¾ cups mashed bananas (from around 3 large bananas or 4 medium ones).
  • This recipe works best if you use incredibly ripe, spotted, and almost black bananas. The unpeeled bananas should feel soft to the touch and give easily when gently pressed. That means that they’ll mash easily in the stand mixer. If the bananas feel firm, you may need to mash them before using them in the recipe. Set the bananas on a firm surface and use the twines of a fork to press down on the fruit until mashed.
  • The Bake Time for this recipe is listed at a range between 65 to 75 minutes. That being said, if you’re using extremely ripe bananas, you’ll likely need to bake it for 10 to 15 minutes longer than what’s listed in the recipe. The same goes for bananas that were frozen, then thawed for use in the recipe. Extremely ripe and previously frozen bananas contain more moisture and will need longer to cook in the oven. The best way to test for doneness is to use a wooden skewer and stick it in the center of the cake, between the bundt pan middle and its sides. The skewer should come out with few crumbs. If you find that the skewer is plenty wet with batter but the top of the cake looks too browned, don’t panic! Simply cover the top of the cake with a loose sheet of aluminum foil. This will help prevent the top of the cake from browning further.
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