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Banana Bundt Cake

Banana bundt cake with a thick cream cheese glaze for a moist, banana-forward slice every time. Bake in a 12-cup bundt pan for golden ridges, then pour the smooth glaze so it cascades into every nook.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 bananas Ripe bananas, 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 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
For the cream cheese glaze
  • 4 oz cream cheese Softened.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 bundt pan

Method
 

Prep and make the batter
  1. Preheat the oven to 325°F and grease and flour a 12-cup bundt pan very thoroughly, making sure every crevice is coated (no dry patches).
  2. Beat the butter and sugar until light and fluffy, about 2–3 minutes, until the mixture looks paler and airy.
  3. Add the eggs one at a time, mixing well after each addition, until the batter looks smooth.
  4. Mix in the vanilla extract and mashed bananas until fully combined with no banana streaks.
  5. In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
  6. Alternate folding in the flour mixture and sour cream in three additions, starting and ending with the flour mixture to keep the batter thick and cohesive.
Bake and cool
  1. Pour the batter into the prepared bundt pan and smooth the top so it bakes evenly.
  2. Bake at 325°F for 60–70 minutes, until a toothpick inserted in the center comes out clean (dry crumbs only).
  3. Cool the cake in the pan for 20 minutes so it sets, then invert and remove to cool completely before glazing.
Glaze the cake
  1. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth, thick, and pourable.
  2. Pour the glaze over the cooled cake so it cascades down the ridges in a steady ribbon.

Notes

For clean release, grease the bundt pan very thoroughly and flour every crevice, then let the cake cool in the pan for the full 20 minutes before inverting. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked cake (unglazed) wrapped well up to 2 months, then thaw and glaze after thawing. For a lighter option, use low-fat cream cheese in the glaze while keeping the texture smooth.