Moist & Fluffy Banana Bundt Cake Recipe

Introduction

Moist, fluffy, and bursting with banana flavor, this Banana Bundt Cake Recipe is the perfect way to use up overripe bananas. Whether you’re serving it for breakfast, dessert, or an afternoon snack, this cake is sure to please. With its rich texture and golden crust, it stands out from traditional banana bread. You don’t need to be an expert baker to whip it up—just a few simple ingredients and a Bundt pan. This recipe also includes tips for making it ahead, storage advice, and how to get that perfect soft crumb every time.

Why You’ll Love This Banana Bundt Cake

This banana Bundt cake offers everything you could want in a homemade dessert. It’s soft, flavorful, and requires minimal prep work. The natural sweetness of ripe bananas means you can cut back on added sugar without sacrificing taste. The Bundt pan gives the cake an elegant, bakery-style appearance—ideal for holidays, potlucks, or Sunday brunch.

Unlike traditional banana bread, this cake holds its shape beautifully and can be easily dressed up with powdered sugar, cream cheese glaze, or chocolate drizzle. Plus, it stays moist for days, making it a great make-ahead option. It also freezes well, so you can enjoy a slice whenever cravings strike. With its warm, comforting flavor and simple ingredients, this banana Bundt cake is guaranteed to become a family favorite.

Ingredients (with Details)

• 3 ripe bananas – Mashed well; the riper, the sweeter and more flavorful.
• 2 ½ cups all-purpose flour – Gives the cake its structure.
• 1 tsp baking soda – Helps the cake rise and become fluffy.
• ½ tsp salt – Enhances the overall flavor.
• 1 tsp ground cinnamon (optional) – Adds a warm spice note.
• 1 cup unsalted butter (softened) – Provides richness and moisture.
• 1 ½ cups granulated sugar – Sweetens the cake without overpowering the banana.
• 3 large eggs – Bind the ingredients and add structure.
• 1 tsp vanilla extract – Deepens the flavor.
• 1 cup sour cream – Keeps the cake moist and tender.

Nutrition Facts (Per Serving, based on 12 slices)

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 280mg
• Total Carbohydrates: 58g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 6g

Note: Nutrition may vary depending on toppings or variations.

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in mashed bananas and vanilla.
5. Gradually add dry ingredients, alternating with sour cream. Mix until just combined.
6. Pour batter into prepared Bundt pan. Smooth the top with a spatula.
7. Bake for 50–55 minutes or until a toothpick comes out clean.
8. Cool in pan for 10–15 minutes, then invert onto a wire rack.
9. Let cool completely. Dust with powdered sugar or glaze if desired.

Recipe Tips (Top 5)

1. Use overripe bananas for maximum sweetness and flavor.
2. Grease your Bundt pan well with butter and flour to avoid sticking.
3. Don’t overmix the batter to keep the cake light and tender.
4. Let the cake cool completely before adding any glaze or toppings.
5. Add nuts or chocolate chips for extra texture and flavor if desired.

Make-Ahead Tips

This Banana Bundt Cake is an excellent make-ahead dessert. After baking, let the cake cool completely on a wire rack. Once cool, wrap it tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months.

To freeze, wrap individual slices or the whole cake in layers of plastic and foil. When ready to enjoy, thaw overnight in the fridge or let it come to room temperature for a couple of hours. You can also warm slices in the microwave for about 15 seconds to refresh the flavor. If using glaze or icing, add it after thawing to maintain texture. These make-ahead steps help save time and reduce stress, especially when entertaining guests or meal prepping for the week.

Tips for Making a Better Banana Bundt Cake

Using quality ingredients is key. Always choose ripe bananas with lots of brown spots. These have more natural sugar and make your cake taste better. Don’t skimp on the butter or sour cream either—these fats help create a soft, rich crumb that stays moist for days.

Pay attention to mixing. Cream the butter and sugar until it’s fluffy, which adds air and lift to your batter. Add eggs one at a time to ensure the mixture stays smooth. When you combine dry and wet ingredients, mix just until incorporated—overmixing makes the cake dense.

Finally, don’t rush the baking. Bake the cake on the middle rack and check for doneness with a toothpick. It should come out clean or with a few crumbs. Allow the cake to cool in the pan for 10–15 minutes before inverting to avoid breakage. These small steps make a big difference in the outcome.