Banana Bread Bundt Cake
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If you’re the type who can never walk away from a good banana bread, this Banana Bread Bundt Cake is about to become your new favorite dessert. It’s incredibly moist, rich with banana flavor, and one of those cakes you keep cutting “just one more slice” from all day long. I love making it whenever I have a few ripe bananas to use up, but it’s also perfect for slow, cozy weekends when you want something sweet without much effort.
The batter comes together quickly, and the frosting really seals the deal. It’s creamy, smooth, and lightly flavored with vanilla so it pairs beautifully with the warm banana flavor in the cake. Bake it in your favorite bundt pan for that classic shape and an easy release. If you need a simple, impressive cake that people will absolutely come back for seconds of, this one never disappoints.
Why You’ll Love Banana Bread Bundt Cake
- Perfectly Moist Texture: This banana bread bundt cake is incredibly moist, thanks to the ripe bananas and yogurt—every bite is soft and tender.
- Simple Ingredients: You don’t need anything fancy to make this cake. Just a few everyday ingredients, making it easy to put together whenever a craving hits.
- Irresistible Frosting: The cream cheese frosting takes this cake to a whole new level, adding a rich, smooth sweetness that perfectly complements the banana flavor.
- Gorgeous Presentation: With its beautiful bundt shape, this cake is as pretty as it is delicious. It’s a showstopper for any occasion, even if it’s just for your own enjoyment.
- Perfect for Leftovers: This cake keeps well, so you can enjoy it for a few days. It’s great for breakfast, dessert, or an afternoon snack!
Ingredients Needed To Make Banana Bread Bundt Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gluten-free flour (or all-purpose flour)
- Baking powder
- Ground cinnamon
- Ground allspice
- Granulated sugar
- Light brown sugar
- Kosher salt
- Eggs
- Mashed ripe bananas
- Vanilla or unflavored yogurt (or substitute sour cream)
- Butter, room temperature
- Vanilla extract
- Cream cheese, room temperature
- Powdered sugar
- Milk (adjust for desired consistency)
- Chopped walnuts (optional)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Banana Bread Bundt Cake
- Preheat the oven and prepare the bundt pan by spraying it with nonstick spray.
- Mix together the sugars and butter, then add the eggs, yogurt, bananas, and vanilla. Stir until everything is well combined.
- In a separate bowl, mix the dry ingredients and gradually add them to the wet ingredients. Stir until smooth.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean. Let the cake cool slightly before flipping it onto a wire rack.
- Make the frosting by mixing the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
- Spread or drizzle the frosting over the cooled cake and top with chopped walnuts if desired.
- Slice, serve, and enjoy!
Commonly Asked Questions
How can I store leftover Banana Bread Bundt Cake?
To store leftover cake, place it in an airtight container at room temperature for up to three days. If you’d like to keep it fresh longer, you can store it in the refrigerator for up to a week. Just be sure to wrap it well to prevent it from drying out!
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Can I freeze this cake?
Yes! This Banana Bread Bundt Cake freezes beautifully. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It will stay good in the freezer for up to two months. To enjoy, let it thaw at room temperature or warm it up in the microwave.
Can I use a different pan for this recipe?
While I recommend using a bundt pan for the signature shape, you can use a standard round cake pan or a loaf pan if that’s what you have. Just adjust the baking time slightly, as different pans may require a little more or less time in the oven. Keep an eye on the cake, and use a toothpick to check for doneness.
Can I make this without frosting?
Absolutely! While the cream cheese frosting adds a rich, indulgent touch, the cake is flavorful enough to stand on its own. If you prefer a simpler version, skip the frosting and enjoy the moist, banana-flavored cake as-is.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. If the toothpick comes out with batter, it needs more time in the oven. Depending on your oven, baking times can vary, so be sure to start checking a little earlier to avoid overbaking.
Can I use overripe bananas for this cake?
Definitely! Overripe bananas work perfectly in this recipe. In fact, the more ripe the bananas, the better, as they’re naturally sweeter and more flavorful. Just make sure they’re mashed well so they blend easily into the batter.
Banana Bread Bundt Cake
Equipment
- 9 1/2 Fluted bundt pan
- Measuring cups and spoons
- toothpick
Ingredients
Cake
- 3 cups 1.1 GF flour or all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- ½ tsp kosher salt
- 2 eggs
- 2 cups mashed ripe bananas approx. 4 bananas
- 1⅓ cup vanilla or unflavored yogurt or substitute sour cream
- 1 cup butter room temperature
- 2 tsp vanilla extract
Frosting
- 8 oz cream cheese room temperature
- 3 tbsp butter room temperature
- 2 cups powdered sugar
- 3-5 tbsp milk adjust for desired consistency
- 1 tsp vanilla extract
- Optional: chopped walnuts for topping
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F. Spray a 9 ½-cup fluted bundt pan with nonstick baking spray.
- Make the Batter: In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for 3 minutes. Add the eggs, yogurt, mashed bananas, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet mixture and blend until smooth.
- Bake: Pour the batter into the prepared bundt pan. Bake for 55-65 minutes, or until a toothpick inserted halfway through comes out clean. Remove the cake from the oven and let it sit for 5 minutes before flipping onto a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, combine cream cheese, butter, powdered sugar, milk (adjust to desired consistency), and vanilla extract. Beat until smooth. Drizzle or spread the frosting over the cooled cake.
- Serve: Optionally, sprinkle chopped walnuts on top. Slice, serve, and enjoy!
Nutrition
This Banana Bread Bundt Cake is one of those recipes that’s bound to become a favorite in your baking rotation. It’s so easy to make and the frosting just takes it to the next level—plus, it’s the perfect way to use up those ripe bananas sitting on your counter. Whether you’re serving it for a special occasion or just because, I promise it will disappear quickly!
Do you recommend lowering the oven temperature to 325 if using a dark Bundt pan? I recently purchased a new one which is much darker than my original Bundt pan. The few cakes I’ve made in it are coming out darker than I would like. I have adjusted the baking time, but not the temperature.
Yes — dark pans run hotter, so cakes brown faster. Dropping the oven temperature by about 25 degrees is usually the best fix. I’d bake it at 325 and start checking a little earlier toward the end.
That should help keep the outside from getting too dark while the inside finishes baking evenly. Let me know how the next one turns out!