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Banana Bundt Cake
4.5 from 92 votes

Banana Bundt Cake

Banana Bundt Cake is a moist, tender cake made from ripe mashed bananas, butter, sugar, eggs, and sour cream, baked in a buttered Bundt pan. The cake rises with baking soda and has a rich, dense crumb colored golden brown. Incorporating sour cream yields a balanced moisture and slight tang that enhances the banana flavor. The batter is mixed with care to preserve texture, baked slowly to ensure thorough cooking, and can be made in standard or mini Bundt pans.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 1 bundt
Calories: 520 kcal
Course: Cake
Cuisine: International

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 ticks butter at room temperature, unsalted
  • 2 cups sugar
  • 2 teaspoons vanilla extract pure
  • 2 large egg preferably at room temperature
  • 4 banana very ripe, mashed (you should have 1 1/2 - 1 3/4 cups
  • 1 cup sour cream or plain yogurt

Instructions

    Cup of Yum
  1. Center a rack in the oven and preheat it to 350°F (176°C). Generously butter a 9- to 10-inch (23 cm or 25 cm) Bundt pan (12-cup capacity). If you have a silicone Bundt pan, there’s no need to butter it. Do not place the pan on a baking sheet, as you want the oven’s heat to circulate through the Bundt's inner tube.
  2. Whisk together the flour, baking soda, and salt.
  3. Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Mix in the vanilla, then add the eggs one at a time, beating for about 1 minute after each addition.
  4. Reduce the mixer speed to low and mix in the bananas. Next, add half of the dry ingredients (don’t be alarmed if the batter curdles), followed by all the sour cream, and then the remaining flour mixture. Scrape the batter into the pan, rap the pan on the counter to release any air bubbles, and smooth the top.
  5. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes; if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding it onto the rack to cool completely to room temperature.
  6. If you have the time, wrap the cooled cake in plastic wrap and let it sit on the counter overnight before serving—it’s even better the next day.

Notes

  • This recipe yields 20-24 mini Bundt cakes with a bake time around 20 minutes or until golden and cooked through.
  • Store wrapped airtight at room temperature for up to 5 days, or freeze for up to 2 months.
  • Lemon-flavored white icing can be added for a bright finish to the cake.

Nutrition Information

Serving 1bundt Calories 520kcal (26%) Carbohydrates 694g (231%) Protein 55g (110%) Fat 59g (91%) Saturated Fat 31g (155%) Cholesterol 451mg (150%) Sodium 3673mg (153%) Fiber 10g (40%) Sugar 408g (816%)

Nutrition Facts

Serving: 1 bundt

Amount Per Serving

Calories 520

% Daily Value*

Serving 1bundt
Calories 520kcal 26%
Carbohydrates 694g 231%
Protein 55g 110%
Fat 59g 91%
Saturated Fat 31g 155%
Cholesterol 451mg 150%
Sodium 3673mg 153%
Fiber 10g 40%
Sugar 408g 816%

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