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Banana Bundt Cake

Banana bundt cake with a moist, banana-forward crumb and a thick cream cheese glaze that cascades into every ridge. Baked until golden and toothpick-clean, then glazed only after full cooling for a smooth, glossy 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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana cake
  • 3 bananas ripe, mashed
  • 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 eggs large
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cream cheese glaze
  • 4 oz cream cheese softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 325°F and very thoroughly grease and flour a 12-cup bundt pan, coating every crevice so the cake releases cleanly.
  2. Beat butter and sugar until light and fluffy, then add eggs one at a time while mixing until incorporated.
  3. Mix in vanilla extract and the mashed bananas until the batter looks evenly combined.
  4. Combine flour, baking soda, salt, and cinnamon, then add this dry mix to the batter and fold to start the alternation.
  5. Add sour cream and fold gently, keeping the batter cohesive and not overworked.
  6. Repeat by folding in the remaining flour mixture and then the remaining sour cream in two more alternations until you end with dry ingredients.
  7. Pour batter into the prepared bundt pan and tap lightly to settle the surface into the pan’s ridges.
  8. Bake at 325°F for 60–70 minutes, until a toothpick comes out clean with no wet crumbs clinging.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes, using the time to let the structure set.
  2. Invert the cake and cool completely before glazing so the glaze stays thick and doesn’t melt away.
  3. Beat cream cheese, powdered sugar, milk, and vanilla until smooth, then pour the glaze over the cooled cake.

Notes

Pro tip: grease-and-flour the bundt pan extra carefully, especially in the corners, so every ridge of the banana cream cheese bundt releases intact. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; the glazed cake freezes up to 2 months (wrap tightly) and thaw overnight in the refrigerator. For a dietary swap, use a 1:1 gluten-free all-purpose flour blend in place of regular flour to keep the same baking approach.