This banana bundt cake is super easy to make and is topped with a simple cream cheese glaze! All you need is a bundt cake pan in order to make this simple but delicious cake recipe.
This is an easy banana cake that any fellow baker can make. Bundt cakes are both easy to make and decorate because everything bakes in one pan and gets topped with an icing or glaze.
The cream cheese icing on top pairs perfectly with the great banana flavor found inside this cake.
Looking for more banana recipes? Then check out these: banana baked donuts, one banana banana bread, and banana carrot muffins.
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Why You'll Love This Easy Cake Recipe
- All you need are mixing bowls; no hand mixer required.
- It has a dense but tender crumb.
- It uses up your overripe bananas that are sitting on the counter.
- The top of the cake is covered in cream cheese frosting.
- You can serve it at your next dinner party!
Bundt cakes are so much fun to make compared to a layered cake because all you have to do is pour the batter into the pan, bake, and pour on the frosting. It's that easy!
I hope you enjoy this banana cake recipe!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Sugars: A combination of both white sugar and brown sugar are used.
- Oil: Use either vegetable oil or canola oil. This helps the cake to be moist.
- Eggs: Three large eggs are needed to create stability within the cake as it bakes.
- Bananas: Three medium-sized bananas are what you need. The more ripe, the better!
- Yogurt: Use either plain, vanilla, or greek yogurt. You could also use sour cream.
- Cream Cheese: Always use the block-style cream cheese for baking.
Instructions
Here are the step by step instructions on how to make this banana pound cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, mash the bananas with a fork. Then whisk in the brown sugar, sugar, oil, eggs, yogurt, and vanilla extract until thoroughly combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
Step 4: Bake. Pour batter into the greased and prepared bundt pan and bake for 42-48 minutes.
Let the cake cool in the pan for 25 minutes before removing it, then cool completely on a wire rack.
Step 5: Make the glaze. In the bowl of a stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy.
Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined and then high until creamy.
Decorate The Cake
Pour the cream cheese glaze over the cooled cake.
Add banana slices, walnuts, or even chocolate chips to the top if you'd like.
Slice, serve, and enjoy this perfect cake!
Storage Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help keep the cake from drying out too quickly.
Expert Baking Tips
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking. Add more than you think is necessary.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
- Cool Time: Allow the cake to cool in the pan for at least 25 minutes before you remove it. If you try to take the cake out any sooner, it could crumble and fall apart.
Recipe FAQs
It needs to cool for 25 minutes first. Then, I place a piece of parchment paper on top of a wired rack, flip over the pan, and the cake should slide right out.
This can happen if you didn't thoroughly grease your pan. Use a canola oil cooking spray and use more than you think is necessary.
You could make a sheet cake. Bake in a 9x13 inch pan for 25-30 minutes.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Bundt Cake Recipes
📖 Recipe
Banana Bundt Cake with Cream Cheese Glaze
Equipment
- Bundt Pan (10 cups)
- Mixing Bowls
- Whisk
- Electric Stand Mixer
Ingredients:
Banana Bundt Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 overripe bananas, mashed
- 1 cup vegetable oil (or canola)
- ¾ cup brown sugar
- ½ cup sugar
- 3 large eggs, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ⅔ cup milk, room temperature
Cream Cheese Icing
- 4 ounces block-style cream cheese, room temperature
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Banana Bundt Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mash the bananas using a fork. Then whisk in the oil, brown sugar, sugar, eggs, yogurt, and vanilla extract until thoroughly combined. Alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
- Pour the batter into the prepared bundt pan and bake for 42-48 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 25 minutes before removing it and letting it cool completely on a wire rack.
Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy (about 1 minute). Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy.*If the frosting is too thick, add a ½ tablespoon of milk at a time until desired consistency.
- Pour the glaze over the cooled bundt cake and then cut into slices. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking. Add more than you think is necessary.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
- Cool Time: Allow the cake to cool in the pan for at least 25 minutes before you remove it. If you try to take the cake out any sooner, it could crumble and fall apart.
My question is if i dont have a 10 inch bundt could i use a 12 inch
Hi Courtney! Yes, you can definitely use a 12-cup bundt pan!
Is there any adjustment for high altitude? I bake banana bread all the time where we live in Colorado at 7400 ft altitude and have no problem.
Hi Sheryl, I'm sorry but I don't have any experience baking for high altitude. Here's an article from King Arthur Baking that might help!