Bake a stunning and delicious bundt banana cake that’s perfect for brunch, dessert, or any time you crave a moist banana treat. This cake combines sweet ripe bananas with a tender crumb and a beautiful shape, making it a favorite for gatherings or simple family meals. It’s easy to prepare, comes together in one bowl, and keeps well for days—ideal for using up those overripe bananas!
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240g) sour cream, at room temperature
- 3 large very ripe bananas (about 1 1/2 cups mashed)
- 1 cup (120g) chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven: Set the oven to 350°F (177°C). Grease and flour a 10- to 12-cup bundt pan thoroughly, making sure to get into all the crevices.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
- Add eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add bananas and sour cream: Mash the bananas well (a few lumps are fine) and add them to the mixture, followed by the sour cream. Mix until combined.
- Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing gently after each until just incorporated. Do not overmix; stop when you no longer see streaks of flour.
- Fold in nuts: If using, gently fold in the chopped walnuts or pecans.
- Fill the pan: Pour the batter into the prepared bundt pan and spread evenly. Tap the pan lightly on the counter to release any air bubbles.
- Bake: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove from the oven and let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar if desired. Slice and enjoy!
Tips
- Banana ripeness: Use bananas that are heavily speckled or almost black for the sweetest flavor and moistest cake.
- Substitutions: Greek yogurt can be used in place of sour cream for a similar texture and tang. For a dairy-free cake, use a plant-based butter and coconut yogurt.
- Bundt pan prep: Grease and flour your bundt pan thoroughly, especially in detailed pans, to prevent sticking. Nonstick spray with flour works well too.
- Don’t overmix: Overmixing can make the cake dense. Mix just until the flour disappears for a tender crumb.
Serving Suggestions
This bundt banana cake is delicious on its own, but you can elevate it further with these ideas:
- Top slices with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Drizzle with an easy glaze made from powdered sugar and milk, or with caramel sauce for extra indulgence.
- Serve with fresh berries or sliced bananas for a brunch table centerpiece.
- Pair with a hot cup of coffee or tea for a cozy afternoon treat.
Variations
- Chocolate Chip Banana Bundt Cake: Fold in 1 cup (170g) semisweet or milk chocolate chips to the batter before baking.
- Coconut Banana Cake: Add 3/4 cup (60g) shredded sweetened coconut for a tropical twist.
- Spiced Banana Cake: Increase cinnamon to 2 teaspoons and add 1/2 teaspoon ground ginger for a warmer, spicier flavor.
- Banana Rum Cake: Replace 2 tablespoons of sour cream with dark rum for a subtle boozy note.
- Gluten-Free Option: Use a cup-for-cup gluten-free flour blend in place of regular flour. Check for doneness a few minutes early, as gluten-free cakes can bake faster.
Storage and Reheating
Store the cooled bundt banana cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. The cake can also be frozen (whole or in slices) for up to 3 months; wrap well in plastic and then foil, and thaw overnight in the refrigerator before serving.
To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for about 10 minutes. Avoid reheating the whole cake in the microwave, as this can dry it out.
Frequently Asked Questions
- Can I make this cake ahead of time?
- Absolutely. This bundt banana cake actually tastes even better the next day as the flavors have time to meld. Bake the cake, let it cool completely, and store it tightly wrapped at room temperature or in the refrigerator until ready to serve. If you want to freeze it, wait until it’s fully cooled, wrap it well, and freeze for up to 3 months.
- Why did my bundt cake stick to the pan?
- Bundt pans, especially those with intricate designs, can be tricky. Make sure to grease every nook and cranny with butter or nonstick spray and dust with flour, shaking out the excess. Let the cake cool for about 15–20 minutes before inverting; if you try to turn it out while too hot or too cold, it’s more likely to stick.
- Can I reduce the sugar in this recipe?
- You can reduce the sugar by up to 1/4 cup without significantly affecting the texture, but keep in mind that the cake may be less moist and flavorful. Since bananas add natural sweetness, it’s a forgiving recipe, but reducing too much sugar can make it dry.
- What’s the best way to mash bananas for cake?
- Use a fork or potato masher to mash bananas until mostly smooth with a few small lumps for texture. Extremely ripe bananas will mash easily and incorporate better into the batter, resulting in a moist cake.
- Can I make this cake without a bundt pan?
- Yes, you can bake this banana cake in a 9×13-inch pan or divide the batter between two 8-inch round cake pans. Adjust the baking time—start checking for doneness at 35–40 minutes for a 9×13 pan and 30–35 minutes for rounds. The cake won’t have the classic bundt shape but will still be moist and delicious.
- How can I tell when the cake is done baking?
- The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs, and the top springs back lightly when pressed. All ovens vary, so start checking at the 55-minute mark and watch closely from there to avoid overbaking.
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Bundt Banana Cake Recipe: Moist, Easy and Impressive