Discover the ultimate recipe for a moist and flavorful Banana Bundt Cake, topped with a rich cream cheese glaze. Made with overripe bananas and simple pantry staples, this easy dessert is perfect for brunch, celebrations, or a sweet treat any day. The fluffy texture and creamy glaze make it a hit for birthdays, holidays, or afternoon tea. Whether you’re a beginner or a pro baker, this classic recipe will be your go-to for effortless baking. Try this best banana cake recipe and impress your family and friends! Perfect for pairing with coffee or enjoying on its own.

This moist and flavorful Banana Bundt Cake is packed with ripe banana goodness and topped with a luscious cream cheese glaze. It’s perfect for special occasions or a simple dessert to enjoy with coffee. Follow the step-by-step instructions below for a guaranteed crowd-pleaser!
Ingredients
For the Banana Bundt Cake:
- 6 very ripe bananas, medium/large (about 3 cups mashed)
- 1 cup unsalted butter, at room temperature (16 Tbsp)
- 1 ½ cups granulated sugar
- 4 large eggs, lightly beaten, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp fine sea salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 ½ tsp vanilla extract
- ¾ cup powdered sugar (or adjusted to taste)
- Pinch of salt
- 3–6 Tbsp milk (adjust to desired consistency)
Instructions
To Make the Cake:
- Preheat the Oven: Set the oven to 350°F. Grease the inside of a bundt pan with butter, dust with flour, and tap out the excess. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Prepare the Bananas: Mash the peeled bananas on a plate until they reach a chunky applesauce-like texture (you should have about 3 cups). Add the mashed bananas, eggs, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake at 350°F for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Invert onto a wire rack, carefully remove the pan, and allow the cake to cool completely before glazing.
To Make the Cream Cheese Glaze:
- Mix the Base: In a mixing bowl, beat together the cream cheese and butter until smooth.
- Add Flavor: Mix in the vanilla extract, powdered sugar, and a pinch of salt. Beat until well combined and fluffy.
- Adjust Consistency: Add 3 tablespoons of milk, then gradually add more (1 tablespoon at a time) until you reach your desired drizzle consistency.
To Glaze the Cake:
Once the cake has cooled completely, drizzle the cream cheese glaze evenly over the top. Let the glaze set slightly before serving.
Tips
- Use overripe bananas for maximum flavor and natural sweetness.
- Make sure all ingredients are at room temperature for a smooth batter.
- To prevent sticking, grease the bundt pan thoroughly and dust with flour.
- For easy removal, run a knife gently around the edges of the pan before inverting.
Variations and Substitutions
- Nuts: Add ½ cup of chopped walnuts or pecans to the batter for added crunch.
- Spices: Incorporate 1 tsp of cinnamon or nutmeg for a warm, spiced flavor.
- Gluten-Free: Use a 1:1 gluten-free baking flour as a substitute for all-purpose flour.
- Dairy-Free: Swap butter and cream cheese with plant-based alternatives.
FAQs
Q: Can I freeze the cake?
A: Yes, wrap the cake (without glaze) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before glazing and serving.
Q: How do I store leftovers?
A: Store the glazed cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Q: Can I make this in a loaf pan instead of a bundt pan?
A: Absolutely! Divide the batter into two greased loaf pans and bake for 50–55 minutes.
Serving Suggestions
- Pair with a hot cup of coffee or tea for the ultimate treat.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Add fresh fruit like sliced bananas or strawberries for a vibrant garnish.
Why You’ll Love This Recipe
- It’s incredibly moist, thanks to the bananas.
- The cream cheese glaze adds the perfect tangy sweetness.
- Simple ingredients and easy preparation make it foolproof.
- Perfect for birthdays, brunches, or anytime you crave a classic dessert.
Enjoy this delightful Banana Bundt Cake with Cream Cheese Glaze and watch it disappear in no time!
Banana Bundt Cake Recipe with Cream Cheese Glaze
12
servings10
minutes55
minutesIngredients
For the Banana Bundt Cake:
6 very ripe bananas, medium/large (about 3 cups mashed)
1 cup unsalted butter, at room temperature (16 Tbsp)
1 ½ cups granulated sugar
4 large eggs, lightly beaten, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking soda
1 tsp fine sea salt
For the Cream Cheese Glaze:
4 oz cream cheese, softened
4 Tbsp unsalted butter, softened
1 ½ tsp vanilla extract
¾ cup powdered sugar (or adjusted to taste)
Pinch of salt
3–6 Tbsp milk (adjust to desired consistency)
Directions
- To Make the Cake:
- Preheat the Oven: Set the oven to 350°F. Grease the inside of a bundt pan with butter, dust with flour, and tap out the excess. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Prepare the Bananas: Mash the peeled bananas on a plate until they reach a chunky applesauce-like texture (you should have about 3 cups). Add the mashed bananas, eggs, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake at 350°F for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Invert onto a wire rack, carefully remove the pan, and allow the cake to cool completely before glazing.
- To Make the Cream Cheese Glaze:
- Mix the Base: In a mixing bowl, beat together the cream cheese and butter until smooth.
- Add Flavor: Mix in the vanilla extract, powdered sugar, and a pinch of salt. Beat until well combined and fluffy.
- Adjust Consistency: Add 3 tablespoons of milk, then gradually add more (1 tablespoon at a time) until you reach your desired drizzle consistency.
- To Glaze the Cake:
- Once the cake has coo
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