Classic Banana Bundt Cake is truly the best banana cake, and it’s topped with cream cheese frosting.
This cake has a tender crumb, and it’s sweet and delicious. It’s not as heavy as banana bread. The recipe comes from baking expert, Dorie Greenspan and her book: Baking, From My Home to Yours. Everything I’ve made from this book has been perfect and wonderful. Dorie truly is an excellent baker. And this Classic Banana Bundt Cake is absolutely fabulous.
How to make Classic Banana Bundt Cake:
You’ll make a typical cake batter with added sour cream and plenty of very ripe bananas. Super ripe bananas are key because the riper they are, the sweeter they will be! You’ll bake this cake in a classic bundt pan.
At this point, if you have the time then you should wrap the cake in plastic wrap and plan to serve and eat it the next day. Just like banana bread, it will taste better the next day. It will keep at room temperature for up to 5 days if wrapped airtight.
Make ahead and freeze:
Wrap well, and store in the freezer for up to 2 months.
Adding an optional cream cheese frosting:
Truth be told, this classic banana bundt cake is perfectly delicious eaten all on its own without any frosting. We like frosting in my house, so I added cream cheese frosting. You’ll combine powdered sugar, cream cheese, milk and vanilla to create the frosting. Then you can spoon it onto the cake and let it drip down the sides. If you add frosting to your cake, you’ll want to keep it refrigerated. It’s easy to store if you have a handy bundt cake keeper!
When you slice the cake, be sure to slice it so you get a good drizzle of frosting on the cake!
It’s a delicious cake to bake when you have some really ripe bananas. Enjoy!
Here are a few more bundt cake recipes you might like to try:
- Red Velvet Bundt Cake with Cinnamon Cream Cheese Glaze
- Funfetti Bundt Cake
- Rainbow Bundt Cake
- Irish Cream Bundt Cake
- Butterscotch Bundt Cake
- Raspberry Lemonade Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Snickerdoodle Bundt Cake
Classic Banana Bundt Cake
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ to 1¾ cups mashed very ripe bananas
- 1 cup sour cream or plain yogurt
CREAM CHEESE FROSTING (optional):
- 2 cups powdered sugar
- 4 ounces cream cheese, at room temperature
- 1 to 2 tablespoons milk (as needed, to thin out)
- 1/2 teaspoon vanilla extract
PREPARE THE CAKE:
- Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the speed to low and mix in the bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
- Bake 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 onto the rack to cool to room temperature.
- If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
MAKE THE CREAM CHEESE FROSTING:
- Use an electric mixer to blend together the frosting ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides.
- *Wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.