Banana Bundt Cake is one of those desserts that feels like a warm hug on a plate. It’s simple to make yet delivers big on flavor, making it a favorite for all kinds of occasions. With ripe bananas, creamy sour cream, and a rich buttery batter, this cake is moist, tender, and packed with comforting sweetness.
The best part about this cake is how the flavors come together. The ripe bananas add natural sweetness and a soft texture that makes every bite irresistible. Sour cream brings a slight tang and keeps the cake moist, while the buttery base ties everything together beautifully. But the real showstopper is the brown sugar glaze. It’s rich, caramel-like, and drapes perfectly over the cake, adding a touch of decadence. Sprinkle some chopped nuts on top, and you’ve got a dessert that’s as pretty as it is delicious.
What makes Banana Bundt Cake truly special is its versatility. It’s perfect for almost any occasion. Need a dessert for a family gathering? This cake is sure to impress. Hosting friends for coffee? Pair it with a hot cup for a cozy treat. Even on an ordinary day, it’s the kind of dessert that makes everything feel a little more special.
Another great thing about this recipe is how forgiving it is. Even if you’re new to baking, you’ll find this cake straightforward and rewarding to make. Plus, it’s a wonderful way to use up overripe bananas that are sitting on your counter.
Whether you’re baking it to celebrate, share, or simply enjoy a quiet moment, Banana Bundt Cake always hits the mark. Its blend of sweet, creamy, and nutty flavors makes it a dessert that’s hard to resist. So, grab your ingredients, preheat the oven, and let’s bake something truly delightful.
Banana Bundt Cake
Equipment
- Hand mixer or stand mixer with paddle attachment
- Wire rack
- Saucepan
- Whisk
- 12-cup Bundt pan
Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups mashed very ripe bananas, approx 4 bananas
- 1 cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 tsp baking soda
- ½ tsp salt
- 1⅔ cups granulated sugar
- 3 cups all-purpose flour
- ¼ tsp pure vanilla extract
- ¼ cup unsalted butter, cut into cubes
- 2 tbsp milk
- ½ cup brown sugar, packed
- ¾ cup powdered sugar
- ¼ cup chopped toasted walnuts or pecans
Instructions
- Pulse Oreos in a food processor until finely crushed.
- Pulse Oreos in a food processor until finely crushed.
- Mix with melted butter and press into a 9×13-inch pan.
- Chill in the refrigerator.
- Whip heavy cream with ½ cup powdered sugar until soft peaks form.
- Melt marshmallow fluff (10 seconds in the microwave) and beat into whipped cream until stiff peaks form. Set aside.
- Beat cream cheese with 1 cup powdered sugar until fluffy.
- Fold in half the whipped topping and half the crushed candy canes. Set aside.
- Beat cheesecake pudding mix with cold milk until set, about 2 minutes.
- Spread cream cheese mixture over the Oreo crust, followed by pudding, and top with remaining whipped topping.
- Chill for 5+ hours.
- Sprinkle remaining crushed candy canes on top just before serving.
Notes
- Use overripe bananas for enhanced sweetness and flavor depth.
- Drizzle the icing immediately after preparing for a smooth finish.
Nutritional Information:
Calories 463 ll Fat 21 ll Carbs 65 ll Protein: 4g
Helpful Tips To Make This Recipe Taste Even Better!
- Brown Butter Glaze: Instead of regular melted butter in the icing, use browned butter for a nutty, caramel-like flavor that enhances the glaze’s richness.
- Flavor Boost with Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter to complement the banana’s natural sweetness and create a warm, aromatic depth.
- Nutty Crunch Layer: Sprinkle a layer of chopped pecans or walnuts at the bottom of the greased Bundt pan before pouring in the batter for a caramelized nut topping after baking.