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banana bundt cake overhead flat lay on marble with ripe bananas parchment paper and linen napkin

Banana Bundt Cake

Authorlily mellow
A soft, moist banana bundt cake made with 4 ripe bananas, sour cream, and brown sugar, finished with a silky vanilla cream cheese drizzle. The easiest showstopper you'll make all year.
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Prep Time20 minutes
Cook Time1 hour
Cooling time 20 minutes
Total Time1 hour 40 minutes
Servings12 slices
Calories425 kcal

Equipment

  • 10–12 cup Bundt pan
  • Large mixing bowl
  • Electric hand mixer
  • Rubber spatula
  • Wire cooling rack
  • Whisk

Ingredients  

DRY INGREDIENTS

  • 3 cups 360g all-purpose flour
  • 2 tsp baking soda
  • 1 tsp fine sea salt

WET INGREDIENTS

  • 4 large very ripe bananas about 1½ cups / 380g, mashed
  • 1 cup 225g unsalted butter, softened to room temperature
  • 1 cup 200g packed brown sugar
  • ¼ cup 50g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup 240g sour cream, room temperature

VANILLA CREAM CHEESE GLAZE

  • 4 oz 113g cream cheese, softened
  • 1½ cups 180g powdered sugar, sifted
  • 2–3 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions 

  1. Preheat the oven to 350°F (175°C). Spray a 10–12 cup Bundt pan generously with flour-containing baking spray, coating every ridge and crevice.
  2. Whisk flour, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter in a large bowl with an electric mixer on medium for 2 minutes until creamy and pale. Add both sugars and beat for 2–3 more minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  5. Add mashed bananas and mix on low until combined. Batter may look slightly curdled — that's normal.
  6. Mix in sour cream on low until just incorporated.
  7. Add flour mixture in two additions, mixing on low after each until no streaks remain. Do not overmix.
  8. Pour batter immediately into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
  9. Cool in the pan on a wire rack for 10–15 minutes. Flip onto the rack and remove the pan. Cool completely, about 30 minutes, before glazing.
  10. Make the glaze: Beat cream cheese until smooth. Whisk in powdered sugar, vanilla, and 2 tbsp milk until pourable, adding a third tablespoon if needed.
  11. Glaze the cooled cake, pouring from the center and letting it run into the ridges naturally. Let set for 5 minutes before slicing.

Notes

Note 1 — Storage:
Cover and store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze the unglazed cake for up to 3 months. Glaze after thawing.
Note 2 — Sour cream substitute:
Full-fat Greek yogurt works as a 1:1 replacement.
Note 3 — Banana tip:
Blend bananas instead of mashing for an ultra-smooth, even crumb.