This banana bread cake is better than ever. We retested the recipe and tweaked it, and the result is so worth it. A cross between bread and cake, it's dense but with a tender crumb, moist texture and a definite banana flavor. It's simple to make and very versatile. Beautiful for a brunch table. It's good plain, but a showstopper with the finger-licking cream cheese glaze.
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Sweet, dense and wonderful
Yet again, my basket was overflowing with overripe, brown bananas.
In an attempt to change the incredibly good but repetitive banana recipes I usually make (banana walnut healthier muffins or the decadent easy banoffee cake), I started looking for alternatives and ended up with this beautiful bundt.
This cake is a cross between classic banana bread and banana cake, which can lack some flavor when attempting to make it soft and tender. It has a good balance that holds up well to the cream cheese glaze.
Simpler than making an old-fashioned hummingbird cake and richer than this whole wheat banana bread, it was a great compromise between both.
Testing Notes
Banana preparation. Use very ripe bananas that are soft with brown spots and feel mushy - the ones you wouldn't want to eat fresh. Mash them, leaving some chunks for texture, but don't overmash as they'll start to liquefy. If you only have under-ripe bananas, roast them unpeeled at 350°F (180°C) for about 20 minutes until the skin turns completely dark. Let them cool and coarsely mash.
The mixing technique affects texture. Always sift dry ingredients first to add air to the batter. When combining wet and dry ingredients, beat just until everything is well incorporated - overmixing develops gluten and creates a heavier cake. Alternate dry and wet ingredients for best results; they incorporate better. Start and end with dry ones. You can use either a large bowl with an electric mixer or a stand mixer with a paddle attachment on medium speed.
Proper preparation and cooling are essential. Make sure your bundt pan is correctly prepared according to recipe instructions. Always use a cooling rack for dense cakes like this - if you don't have one, place the pan on something that allows air flow underneath, like stovetop burners.
The cake actually improves after the first day as flavors develop, making it an excellent make-ahead option. Always serve at room temperature for the best flavor experience, as cold temperatures mute the taste. If making it in advance, you can freeze the whole cake without glaze, so you don't crush it. Thaw at room temperature and glaze.
The cake can sit at room temperature for a day or two under a cake dome or loosely covered. Then, it should be refrigerated or frozen. The fridge clumps it a little, making it denser, so I'd rather freeze leftovers after a few days. I always slice it first. To freeze, cover first in plastic wrap and then aluminum foil or use a freezer-safe container.
Baking times vary between ovens and pans, so use visual cues and toothpick tests rather than relying solely on timing. An oven thermometer helps ensure accurate temperature.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Bananas: Always use overripe bananas when baking bread or cakes. Why? They have much more flavor, and the result is way better. They should be soft, with spotted skin.
- Buttermilk: What if you don't have buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk that is super easy (how to in the recipe card towards the end of this post).
- Vegetable oil: I always use sunflower oil.
- Baking powder: Make sure it's not expired.
Preparing the bundt pan
If you bake bundt cakes often, you've likely had one stick to the pan. It's frustrating, but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar, 1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it; it's a keeper.
Equipment
I use a large bowl and an electric mixer, but you can also use a stand mixer with the paddle attachment at medium speed.
Bundt pan: for this recipe, I like simple patterns, so there's less chance of it sticking to the angles and intricate details.
Cream cheese glaze
I took the idea of a simple powdered sugar glaze, which I use all the time for bundt cakes, and made a cream cheese glaze, which is nothing more than my favorite cream cheese frosting recipe with less powdered sugar.
This glaze uses a simple formula: one part butter to two parts cream cheese, then add powdered sugar until you reach the desired consistency.
For a drizzle that runs down the sides, use less sugar; for thicker coverage, add more. Let the cake cool completely before glazing, or the heat will make it too thin and it won't set properly.
Glaze variation
For years, I used a chocolate bourbon glaze for this cake. It's great for when you want a more powerful mix of flavors. Or a banana and chocolate something. Find the ingredients and instructions in the recipe card. I will add it as a second glaze option!
Pan sizes
Though this is a bundt cake, it is the type of recipe that can be made in different pans:
- Bundt cake - I use a 10-cup bundt cake pan, also known as a large bundt pan. A recipe also makes about 6 individual bundts, like the Coffee Chocolate Bundt Cakes.
- Sheet cake - bake it in an 8x11-inch cake pan and top it with cream cheese frosting.
- Loaf cake - one recipe yields 2 medium loaf pans.
- Layer cake - I recommend no more than two 8-inch layers. Fill with cream cheese icing, similar to the sheet cake above. Or with dulce de leche. If you follow my lead and use the latter (you can buy dulce de leche online), you'll unlock a magic flavor combination you didn't know existed!
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Banana Bread Bundt Cake (with buttermilk)
Ingredients
For the cake:
- 2 ½ cups all-purpose
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup white sugar
- ½ cup brown sugar
- 3 eggs, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups buttermilk, see Notes below for substitutions
- 1 cup mashed bananas, about 2 very ripe, medium-sized bananas
For the glaze:
- 1 tablespoon butter, at room temperature
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons cream or milk
- 1 cup powdered sugar, an estimate
- pecans or walnuts, to decorate, optional
- fresh banana slices, to decorate, optional
For the chocolate bourbon glaze (bonus):
- ⅓ cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon butter, at room temperature
- 2 tablespoons corn syrup , or golden syrup
- 2 tablespoons bourbon, or whisky
Instructions
For the cake:
- Preheat oven to 350ºF (180°C). Grease (I use shortening) a large, 10 to 12-cup bundt pan. Flour, shaking off excess.
- Sift together 2 ½ cups all-purpose , 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a large mixing bowl with an electric mixer or the bowl of a stand mixer, beat ¾ cup unsalted butter until creamy, about 1 minute.
- Add 1 cup white sugar and ½ cup brown sugar gradually, beating for 2 more minutes until light.
- Add 3 eggs, one at a time, beating well after each addition, and beating an additional 1 minute after the last one is incorporated.
- Add ½ teaspoon vanilla extractextract and mix.
- Add dry ingredients in 3 parts, alternating with 1 ¼ cups buttermilk in 2 parts. That means you start and end with dry ingredients.
- Add 1 cup mashed bananas and mix just until no streaks of flour remain.
- Pour batter into the prepared pan and bake in the middle rack for 45-50 minutes, until the top is golden brown and a cake tester or toothpick comes out clean. Time might differ depending on the oven and pan used.
- Cool in a wire rack for about 15-20 minutes, carefully invert onto a plate, invert it again onto the wire rack and let cool completely. If the cake at first resists, shake the pan up and down carefully or let it cool down a little more, and try again.
- Let cool completely, glaze and let it dry before you cut it into individual slices.
- Store leftover cake for a day at room temperature, covered in plastic wrap and then refrigerate or freeze.
For the glaze:
- Beat together 1 tablespoon butter and 2 tablespoons cream cheese in a medium bowl until creamy and no lumps remain.
- Add 1 cup powdered sugar and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze. Add 2 tablespoons cream or milk if you want to thin it.
- Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips. Let it run down the sides and center of the cake. Decorate with pecans or walnuts and fresh banana slices if you want to.
For the chocolate bourbon glaze:
- Chop 4 ounces semisweet chocolate and put in a glass or ceramic bowl together with ⅓ cup heavy cream over boiling water (the bottom of the bowl not touching the water). When the chocolate is melted and mixture is smooth remove from the heat. Or microwave them in 15-second spurts, stirring well after each one. Be careful not to scorch it.
- Immediately add 1 tablespoon butter and 2 tablespoons corn syrup and mix well.
- Add 2 tablespoons bourbon, mix until completely incorporated and let the glaze reach a thick consistency before drizzling it on top of the cooled cake.
Samantha says
Make this! I made this last night for my coworkers to enjoy this morning. It is a massive hit! You were very right when you said it's like a mix between banana bread and banana cake. It is perfectly moist when made as directed. 2 bananas was perfect for one cup. I roasted my bananas according to your directions, which I thought was very helpful! I made my own whipped cream cheese frosting but other than that, I followed the recipe to a T and will definitely recommend this, by far, to anyone who wants to make a good banana cake. Thank you!
Betty D says
This is a delicious cake and a recipe I'll hang on to. However, I did find a couple of the proportions off. I mashed 5 bananas of what I consider a pretty average/medium size and it still only came to about 1 3/4c; but that amount worked fine and the cake was plenty moist.
Using a non-stick bundt pan the cake needed a total bake time of about 70 minutes; I covered the top with foil for the last 15 minutes, as it was getting pretty brown.
I don't know how the 'glaze' would possibly run down the cake when made as directed. I quit adding powdered sugar after 1/2c and still had to add about 3T of cream before I got a glaze consistency. But it tasted good (and had to be kept in the fridge, of course). The chocolate bourbon glaze sounds amazing; I'll try that one next time!
doris says
the recipe called for 3/4 cup not 1 3/4 cups
Deb says
Turned out beautifully ! I interchanged Eggnog with Buttermilk and used lemon juice to sour the nog. Yummy !
Paula Montenegro says
So happy to hear that Deb! I love that substitution, very festive!
Deb says
Made another substituting clabbered eggnog and 15oz can pumpkin puree. Texture is delicate. Will glaze with a rum sauce. So good for gifting !
Paula Montenegro says
Love all your iterations on the recipe Deb!
Lisa Burrelli says
I was looking for a bundle cake recipe and I came along yours. Its exactly what I was looking for!! Can't wait to make this with my 4vyear old granddaughter!! Hoping the nuts I add make it still come out okay.
Paula Montenegro says
Hi Lisa, glad you like it! It will come out fine with some nuts. And you can also make 2 loaf cakes. Let me know if you have questions.
Sam says
Yum, this cake looks amazing! I love anything banana but have never tried a banana bundt cake. Can't wait to make this.
Eden says
This bundt cake looks amazing! Definitely going to put it in my meal plan!
Gunjan says
I have tons of banana and was wondering about some creative recipe. So glad I found d yours. It’s on my to do list for tomorrow. So excited to bake this cake.
Eileen Kelly says
This banana bundt cake is delish. It is so moist and full of flavor. The Bourbon chocolate glaze puts this over the top amazing.
Nicoletta De Angelis Nardelli says
The texture of this banana bundt cake is spectacular! And I also love the idea of the chocolate bourbon glaze...yum!
Jenny says
I love your banana cake, the whole family loved it. It came out perfect thanks to your detailed recipe and tips and it was absolutely delicious. Light, airy and yummy! Thank you!
Anna says
I'm a huge fan of banana cakes, and absolutely love your bundt cake! That crumb looks so spot on, and I would love to taste it with that bourbon chocolate glaze, it sounds and looks utterly delicious!
Leslie says
What a stunning recipe! I've never had a banana-flavored bundt cake. Great flavor choices for this!
Mikayla says
My toddler has the habit of eating half a banana so I end up with a freezer bag of banana chunks and this was just the right way to use some up. Very light and tasty, and your tip for using breadcrumbs to coat the bundt pan worked great!
Heidy says
This Buttermilk Banana Bundt Cake was to die for GOOD! The kids and the husband loved it so much it was gone in two short days. Keeping this recipe to make again.
Juliana says
Bought more bananas that ever, and they started to go bad! Perfect recipe to use them! Love the banana chips on top. Thanks for the inspiration!