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5.0 from 303 votes

Banana Bundt Cake

This easy Banana Bundt Cake recipe is moist and soft, topped with smooth cream cheese frosting. I can't think of a sweeter way to use overripe bananas.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 366 kcal
Course: Side Dish , Dessert , Breakfast
Cuisine: American

Ingredients

For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), softened
  • 3/4 cup light brown sugar
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 bananas , mashed
For the cream cheese frosting:
  • 4 ounces cream cheese , softened
  • 1/4 cup butter , softened
  • 1 1/2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Grease and flour bundt pan: Use a pastry brush to spread a very thin, even layer of shortening all over the inside of the bundt pan. Add a pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so the flour lightly covers the inside of the pan.
  3. Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt. 
  4. In a separate bowl, cream together the butter and brown sugar, using electric hand mixers or a stand mixer, until light and fluffy. Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas.
  5. Add the dry ingredients, stirring gently, just until combined.
  6. Bake: Pour into the prepared bundt pan and bake for 45-55 minutes or until a toothpick inserted comes out clean. 
  7. Allow to cool for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
  1. Cream butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix for several minutes, until fluffy. Add more powdered sugar, if needed.

Notes

  • To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
  • To Freeze: Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover and freeze. Thaw overnight in the refrigerator, and bring to room temperature before serving
  • Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.
  • Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.
  • Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.
  • Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it.
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Nutrition Information

Calories 366kcal (18%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 73mg (24%) Sodium 334mg (14%) Potassium 167mg (5%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 572IU (11%) Vitamin C 2mg (2%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 73mg 24%
Sodium 334mg 14%
Potassium 167mg 4%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 572IU 11%
Vitamin C 2mg 2%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.