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!
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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!
Sharon says
Any recommendations for using a sugar substitute for this recipe? Or just making it more diabetic-friendly? I’ve made it the regular way a few times and LOVE it, and we’re having family in town soon and i want to make it for them but need to alter for a diabetic in the family.
Allison says
Hi, Sharon. I’m glad you enjoyed this recipe. Unfortunately I don’t have experience baking with sugar substitutes. I *think* Splenda makes a sugar blend for baking that you can use in place of regular sugar. Maybe look into that? Thanks for stopping by.
Michelle says
Try monk fruit sugar. It works great. My mother who is a diabetic uses it all the time in baked goods. Good luck!
Gina Orlando says
I have made this twice substituting half the sugar with Monk Fruit sugar and had great results. I honestly can’t tell the difference and I make this cake all the time. Monk Fruit sugar is kind of pricey so I haven’t tried 100% but it’s supposed to replace just fine.
Lysa says
Can this be frozen.
Allison says
I haven’t tried freezing this recipe. I would assume the cake would freeze just fine, I’m not sure how the icing will hold up.
Elli Straus says
Absolutely Fabulous!
And that icing… absolutely fabulous. My husband can’t get enough of it — and he doesn’t even like cake 🙂 And that icing… perfect!!
I especially appreciated the tip to cover loosely with foil if getting too dark as that’s exactly what my convection oven did to it.
Thank you!
Allison says
You’re welcome! Thank you for the kind review. 🙂
Kris Taylor says
This is a delicious cake, the best banana nut cake I’ve ever tasted. My granddaughter wanted this cake for her birthday cake. Thank you so much.
Daphne says
Great way to use up sour cream. I used only half a cup of sugar. I had 6 bananas to get rid of so put all of them in. Will definitely make again. So moist.
Allison says
I’m glad you enjoyed it!
Kathy says
This cake is excellent.Thank u Husband loved it!!!!
Allison says
You’re welcome. 🙂
Liz says
Easy and delicious cake. I subbed whole milk Greek yogurt for sour cream, and it came out great! Thank you for the recipe.
Allison says
Perfect! You’re welcome. Glad you enjoyed it. 🙂
Kris Taylor says
This is a very delicious banana nut cake, I think the best I’ve ever had.
Allison says
Thank you! I’m glad you enjoyed it. 🙂
Stephanie Van Horn says
It was fun to bake! I love the intense flavor and incredible moisture level.
We had it as dessert, but I think I will enjoy it in the mornings with coffee!
The Brown Sugar Icing was made with salted butter because that was all I had. It was PERFECT.
Allison says
I’m glad you enjoyed it. 🙂
KennethMichael Thompson says
I’ve made this Banana bundt cake 5 times now over a course of 5 months…. never a wasted piece!!!! As far as the cake batter goes, I’ve added 1 tsp almond extract, and as far as the icing, I’ve added 1/2 top of the almond extract and 1 tablespoon JimBeam Bourbon ( don’t forget to burn off alcohol), as well as 1/2 tsp cinnamon…… makes one great bundt cake!!!!
Allison says
Sounds delicious! I’m glad you enjoyed it!
Brandi says
So yummy! It is light, flavorful, and super moist. It would be perfect for a breakfast bake for a family gathering!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂