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Banana Bundt Cake

Banana bundt cake with a thick cream cheese glaze that cascades into every ridge for a golden, moist slice. This easy banana cake bakes up tender with banana-forward flavor and a smooth swirl-like glaze finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Bundt Cake
  • 3 ripe bananas
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1 cup butter, softened
  • 2 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
For the Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the batter
  1. Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan very thoroughly so every crevice is coated.
  2. Beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract and mashed bananas.
  3. Alternate folding in the dry ingredients and sour cream in three additions. Use the flour mixture (flour, baking soda, salt, cinnamon) for the dry parts and sour cream for the wet parts.
Bake
  1. Pour the batter into the prepared bundt pan. Bake at 325°F for 60–70 minutes, until a toothpick comes out clean.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes before inverting. Cool completely before glazing so the glaze stays thick and doesn’t melt away.
  2. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake so it drips generously across every ridge.

Notes

Pro tip: grease-and-flour the bundt pan obsessively—getting into every crevice helps you unmold a crisp golden crust and clean ridges for the glaze to cascade. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze whole or sliced up to 2 months (glaze after thawing for best texture). For a lighter option, use reduced-fat cream cheese in the glaze and swap half the butter for a neutral oil to reduce saturated fat while keeping the cake moist.