This classic banana bundt cake adapted from a Dorie Greenspan recipe is soft, moist and topped with a vanilla bean cream cheese glaze.
If you’re looking for a perfect banana bundt cake, you don’t need to look any further. This recipe is THE ONE.
It has a perfect texture – soft, moist and full of flavour.
This cake is pretty plain, but I don’t mean that in a bad way. When I make banana cake I usually add a whole array of other ingredients, such as nuts, chocolate chips or spices like cinnamon or nutmeg. This cake has none of those, although there’s nothing to stop you doing so if you like.
The high sour cream content ends up giving the cake a beautifully tender crumb. Absolutely lovely to eat.
I topped this bundt cake with a vanilla bean cream cheese frosting. It goes perfectly with the moist banana cake, but it’s also very good simply dusted with a sprinkling of icing sugar.
how to make the best banana bundt cake
- Just like all banana cakes, your bananas must be really, really ripe. The riper the better!
- Be sure to grease your bundt tin very well. I highly recommend trying this Goop recipe from I Am Baker. It takes mere minutes to make and will keep for a long time in the fridge. I haven’t had a cake-stuck-to-the-tin disaster since I started using it!
- Don’t overbeat the mixture or your cake will be rubbery and tough. You just want to fold in the flour with a light touch until it has disappeared into the batter.
- This is quite a large cake so it can take a while to bake all the way through to the centre. It usually takes about 60 minutes in my oven, but it could take up to 75 minutes for you. I test the cake by inserting a skewer in the middle. If it emerges clean with no sticky batter clinging to it, the cake is done.
Did you make this banana bundt cake?
I would love to hear what you thought of the recipe. Leave a comment below and please rate the recipe out of 5 by clicking on the stars in the recipe card. If you post a picture on Instagram, don’t forget to tag me so I can see it!
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- 450g plain flour
- 2 tsp bicarbonate of soda
- 1/2 tsp fine salt
- 200g unsalted butter, softened
- 250g light brown sugar
- 2 large eggs, beaten
- 2 tsp vanilla extract or bean paste
- 4 very ripe bananas, mashed
- 240ml sour cream or plain full fat yogurt
- FOR THE VANILLA BEAN CREAM CHEESE GLAZE
- 250g icing sugar, sifted
- 60g soft unsalted butter
- 2 tsp vanilla bean paste
- 60g cold full fat cream cheese
- 1-2 tbsp whole milk
- Whole walnuts for decoration (optional)
- Place a large baking sheet inside the oven and preheat to 180C/160Fan/350F.
Butter and flour a 9-10 inch Bundt tin VERY well, making sure to get into all the nooks and crannies of the tin. You could use cake release spray instead or try making some Goop! It's never failed me yet.
- In a large bowl, mix together the plain flour, bicarbonate of soda and salt. Set aside.
- Cream the butter and sugar together until light and fluffy. Slowly add the beaten eggs, beating very well until fully incorporated.
- Add the vanilla and the mashed bananas. The batter will look curdled at this stage, but don't be concerned. Fold in half the flour mixture and all the sour cream/yoghurt. Add the remaining flour mixture and fold lightly until the batter is smooth.
- Pour the mixture into your greased bundt tin and place the cake on the preheated baking sheet. Bake for 65-70 minutes OR until the cake is golden brown, well risen and springs back when lightly pressed. A skewer inserted in the middle of the cake should come out clean.
- Leave in the tin for five minutes, then carefully turn out onto a wire rack while praying to the cake Gods it comes out of the tin in one piece! Leave the cake to cool completely before adding the glaze.
- To make the glaze, beat the icing sugar, soft butter and vanilla bean paste together until smooth and lump free. Add the cold cream cheese and mix until incorporated and smooth. Stir in one tablespoon of milk to make a smooth, spoonable glaze. If the glaze is too thick to spoon over the cake, add another tablespoon of milk. Pour the glaze over the bundt cake, letting it run down the sides of the Bundt's curves. Top the cake with the walnuts if using and serve.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 150mgCarbohydrates: 72gFiber: 2gSugar: 44gProtein: 6g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.