There fancy Banana Bread Bundt Cake is a fun twist versus using a regular loaf pan. Whether you love a slice for breakfast, snack, or dessert you cannot go wrong with this easy recipe. It mixes in one bowl & comes out so moist.
This cake is so good it doesn't need any glaze or frosting like other recipe. It takes a traditional banana bread recipe with additional sugar & sour cream for a moist cake-like rendition. One bite of this soft spongy cake & you will fall in love.
Ingredients
Like my recipe for Banana Cinnamon Streusel Muffins the main ingredient in this cake is over ripe bananas. This is a 4 banana bread recipe for extra banana flavor. Fresh or frozen works just fine - as long as they will mash up easily.
There are many ways to freeze bananas but I just throw them whole in the freezer. Later I defrost them overnight in the fridge & then snip off the tip & squeeze out the banana goodness.
Here are the ingredients needed to make a moist banana bread in a bundt pan.
- Bananas - soft & very ripe work best.
- Eggs - room temperature is best.
- Sour Cream - full-fat only so it comes out soft & rich (not dy & tough)
- Salted Butter - I prefer butter in banana bread but oil can be used also.
- Granulated & Brown Sugar - using both add more than just sweetness but brown sugar adds touch of caramel & moisture.
- Vanilla Extract - floral notes for a flavor boost.
- All-Purpose Flour - nothing special here, just the basic pantry staple.
- Baking Soda - for rise & tenderness.
See the recipe card for quantities & substitutions/variations.
How to Make Banana Bread Bundt Cake
Like my recipe for Sour Cream Coffee Cake with a Nutella swirl, this is baked in a round bundt pan. Once you preheat the oven and prep the pan with some butter & a dusting of flour, the cake batter whips up in no time.
Everything mixes in one bowl & takes just 5 minutes to prep. Since it is not a thick cake, it bakes up in less time that most bundts - fast enough even for a busy weekday morning.
Here are the easy steps for making Banana Bread Bundt Cake:
- Mix together wet ingredients.
- Mix in the dry ingredients.
- Bake in prepared bundt pan.
- Cool & invert out of pan.
- Slice, add optional toppings, & ENJOY!
See the recipe card for full instructions.
Serving Suggestions
This cake is moist, fluffy, & sweet. There is no need for frosting or a glaze. Just slice & eat it. I admit I don't even use a plate & just gobble it while holding it in my hand.
Top Tip: if you do want to make it bit more gourmet or to serve to guests, here are few ideas:
- Drizzle with caramel or chocolate sauce.
- Top with fresh whipped cream or Cool Whip.
- Serve with sliced fresh fruit; more bananas or berries.
- Make it a la mode & add a scoop of vanilla ice cream.
Top Tips
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- Prep the pan with butter and dust with flour so the cake will not stick & release easily.
- Use a hand mixer for best results.
- Do not over bake so it stays moist.
- Cool before trying to release it from the bundt pan.
- Serve with caramel or chocolate sauce, whipped cream, ice cream, and/or fresh fruit.
FAQ
This recipe is for a bundt cake that is not as tall as what you may be used to. It takes a classic banana bread recipe and those amounts so it bakes quickly.
The result is a cake that rises about ½ way up a standard bundt pan. I have not tried making this with double the batter in the same bundt pan.
No, you can mash them by hand with a fork or a potato masher. They do not need to be whipped or pureed as if you were trying to make banana juice. You do want tiny little bits of banana for texture & flavor.
Banana Bread Bundt Cake
Equipment
- 9" Bundt Pan
- hand mixer
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups mashed ripe bananas about 4 large
- 2 eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- ½ cup salted butter melted
- ½ cup sour cream
- 2 teaspoons vanilla extract
- extra butter & flour for prepping the bundt pan
Instructions
- Preheat oven to 350°F.
- Rub butter all over the inside of the bundt pan. Add a bit of flour and rotate the pan to allow the flour to lightly cover the butter. Do NOT add too much or it will dry out the cake.
- In a large mixing bowl add the stick of melted butter, mashed bananas, 2 eggs, ½ cup sour cream, ¾ cup of each sugar, & 2 teaspoons of vanilla. Use a hand mixer to beat on low to medium for 1 minute.
- Add the 2 cups of all-purpose flour & 1 teaspoon of baking soda. Mix with the hand mixer on low for 2 minutes. Scrap down the sides a few times to make sure all is incorporated evenly.
- Pour the batter in the prepared bundt pan. It will come up about ½ in the pan.Bake in the preheated oven for 40-55 minutes.
- Once a toothpick inserted comes out clean, it is done. Let it cool in the pan on a baking rack for 30 minutes.
- Carefully invert the pan over a large serving plate. Let it cool for 15 minutes more.
- Slice and serve. Top with caramel sauce and whipped cream for a decadent dessert. Also great plain, with ice cream, or served with fresh fruit.
Notes
- use 6 tablespoons of canola oil instead of ½ cup of salted butter
- use greek yogurt instead of sour cream
- use all white granulated sugar or one of these brown sugar substitutes.
- add 1 cup chocolate chips or chopped nuts into the batter
- use a round tube pan instead of a bundt pan if that is what you have.
- Wrap the cake in plastic wrap and store in a cool dry place for up to 3 days or in the freezer for up to 30 days.
Nutrition
Final Notes
Here is all the reasons you will love this recipe.
- A modern take on an old-fashioned banana bread recipe baked in a pretty bundt pan instead of a loaf pan.
- Serve any time of day like my Raspberry Lemon Loaf.
- Tastes great served at room-temperature or warm.
- Stores & travels well for picnics, holidays, potlucks, & school/work lunches.
- It is made without baking powder, milk, or nuts.
- Versatile enough to enjoy with dessert sauces, ice cream, whipped cream, or plain.
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