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banana bundt cake

A moist and flavorful banana cake baked in a classic bundt pan, perfect for using overripe bananas.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 3 cups all-purpose flour (measured correctly)
  • 1 cup unsalted butter (softened)
  • 4 bananas overripe bananas
  • 0.25 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons unsalted butter (softened)
  • 3 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.125 teaspoon pinch salt
  • Pecans or walnuts chopped, for serving (optional)

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray with nonstick cooking spray.
  2. Whisk together flour, salt, and baking soda in a medium bowl.
  3. Mash your bananas with a fork.
  4. Cream butter and sugars until light and fluffy with an electric mixer. Stir in mashed bananas and vanilla. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream and flour mixture; beat until just combined.
  6. Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 20 minutes, then invert onto a wire rack. Cool completely before frosting.
  8. Make frosting: Beat softened butter and cream cheese. Mix in powdered sugar, salt, and vanilla. Spread over cooled cake. Optional: garnish with chopped pecans or walnuts.
  9. Store loosely covered in refrigerator. Serve at room temperature. Keeps for up to 3 days.

Notes

This banana bundt cake is perfect for using overripe bananas and makes a great dessert for any occasion.