Banana Bundt Cake with Brown Sugar Glaze – Thick and soft banana cake with a tender buttery crumb, topped with a decadent Brown Sugar Glaze. The BEST Banana Cake EVER!
This here is the only banana cake recipe you will need from now until the end of time. This is the BEST banana cake I have ever (I mean, ever!) sunk my teeth into.
Note: I now buy bananas, ban my family from consuming them, then wait for them to ripen so I can immediately bake this cake.
Also to be noted, I might need to move up one pants size if this banana cake habit doesn’t quit. Wah.
Prefer a sheet cake? Try this Banana Cake topped with vanilla frosting.
Prefer a different flavor? Try this Pumpkin Bundt Cake.
I have been on a search for the perfect banana cake for months. I went back and forth about whether it should be a sheet cake or a bundt cake. What should I top it with? Cream cheese frosting? Brown sugar glaze? Chocolate? Decisions, decisions.
All my testing landed me on this recipe, which comes from the brilliant Dorie Greenspan.
Banana Bundt Cake
I made very few changes to the cake recipe itself, and I would call it perfect. Nearly two cups of mashed bananas add the banana flavor, sour cream adds moisture and balances out the sweetness, vanilla extract compliments the bananas, and the right amount of butter creates a tender crumb. See what I said about perfect?
I resisted the urge to add cinnamon or chocolate chips in order to really allow the bananas to shine. I am so, so, happy with how this cake turned out. Its flavor and consistency are spot on.
This cake can absolutely hold its own as-is, without the brown sugar glaze. You can serve it plain, dusted with powdered sugar, or with a smear of salted butter. But, because I am a “more is more” type of girl, I went ahead and whipped up a brown sugar glaze to pour over this beautiful Banana Bundt Cake.
Brown Sugar Glaze
This quick and easy glaze is made with butter, brown sugar and vanilla. It tastes like carmel-praline-brown sugar heaven. It slowly drips down the sides of the cake, coating each bite with sweet and buttery deliciousness. The glaze firms up quickly, which means you don’t have to wait too long before diving in.
Bonus: the glaze also acts like glue if you choose to garnish your cake with chopped walnuts or pecans.
Now, what are you waiting for? You know you want a slice of this cake. Bake, eat, share and enjoy.
P.S. There’s bananas in it, so it can totally be eaten for breakfast, right? Morning, noon, or night – I will never, ever turn down a slice of this beauty.
MORE BANANA RECIPES: BEST EVER BANANA BREAD – BANANA BROWN SUGAR FRENCH TOAST – BANANA BAKED OATMEAL
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Recipe
Banana Bundt Cake with Brown Sugar Glaze
Ingredients
Cake:
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ¾ cups mashed very ripe bananas, approx 4 bananas
- 1 cup sour cream, I used light
Brown Sugar Icing:
- ¼ cup unsalted butter, cut into cubes
- ½ cup brown sugar, packed
- 2 tablespoons milk
- ¼ teaspoon pure vanilla extract
- ¾ cup powdered sugar
- ¼ cup chopped toasted walnuts or pecans
Instructions
Cake:
- Preheat oven to 350°F. In a large bowl, combine flour, baking soda and salt. Set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary. Add vanilla, then beat in 1 egg at a time. Mix in bananas (the mixture might curdle, that’s ok).
- Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between each addition.
- Thoroughly grease a 12-cup bundt pan and add the batter to the pan. Rap the pan on the counter a couple times (to remove air bubbles), then smooth out the top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. Loosely cover the cake with foil if it starts to get dark (this was around 30 minutes for me). Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely.
Icing:
- In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
- Add vanilla, whisking to combine. Add powdered sugar ¼ cup at a time, whisking vigorously, until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
mj
can i use brown sugar instead of granulated sugar?
Allison
You could probably swap some of it, but if you swap all of it I think it will add too much moisture.
Nora
I’ve made this recipe 3xs now and it is soooo good! Family and friends love it! It’s a cross between a moist pound cake and banana bread. I didn’t make the icing at first because I thought it would be too sweet but it does add an extra pizazz to it and makes it soooo good! It’s a great recipe thank you!
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Maureen
Excellent result. Delicious cake. Very good recipe.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Janet Bauer
Delicious! I doubled the icing recipe. Oh yeah. Not sorry. Thanks
Allison
You’re welcome! I’m glad you enjoyed it!
Karen fletcher
I have made this recipe 5 times now and my whole family loves it. It is perfect.
Allison
I’m so glad! Thanks for stopping by. 🙂
L. Herm
I love this cake! Came out great! Would I be able to half this recipe ?
Allison
Yes, you can half it. Not sure on the pan size, you’ll just have to play around with it.
Emily
Amazing. Came out perfectly baked at 60 mins. I actually didn’t have sour cream and (sounds weird but it worked!) I substituted it with cottage cheese with a squeeze of lemon and bit of milk that I blended. Will definitely make over and over
Allison
I’m glad that worked! Thanks for sharing. Enjoy! 🙂
Andrea
Moist and delicious – hungry husband approved!
Allison
I’m glad you enjoyed it. Thanks for stopping by! 🙂
Mrs. Parker
I added a little nutmeg, but otherwise I followed the recipe. It was a huge hit with my family!
Sheena
This is so amazing. Its moist, flavorful, and addicting. I’ve made it a few times and its always perfect, and appreciated by everyone lol. For how large the cake is I’m always surprised at how quickly it gets devoured even if its only split between 4 people! Thank you for this recipe its definitely getting shared and love by many.
Allison
I’m glad you have been enjoying it! Thanks for taking the time to comment. 🙂
Julie
Recipe delivers on taste and moisture!! Delicious and so pretty. Made it for my Uncle’s 82nd birthday.