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
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!
Tami Toppen says
I’ve made this cake three times and it turns out perfect! I wouldn’t change a thing. Great texture, moist, delicious. My husband likes the icing so much He has me double the icing recipe so he can put more on his slices. Thank you for sharing this wonderful recipe.
Terese says
So good! I made this on a whim and didn’t have the sour cream but I used 1 cup of 5% fat greek yogurt instead from the fridge- it turned out amazing! Super moist, great texture, awesome banana flavor. Don’t think I’ll ever go back to using sour cream again in the recipe 🙂
Allison says
Great! I’m glad you enjoyed it. 🙂
DD says
Amazing cake! I used a regular tube pan and it turned out great. Love the moistness from the sour cream, and the icing is perfection. I added pecans to mine, and used a little less powdered sugar. You’ll love this cake.
Allison says
I’m glad you enjoyed it! 🙂
Annette Reinier says
Fabulous cake and the frosting is so simple yet decadent!
Allison says
I’m glad you enjoyed it!
Rebecca Austin says
This cake was delicious! Easy, moist, great way to use up some overripe bananas and use my new bundt cake mold. Thank you for the recipe!
Allison says
You’re welcome! Thanks for stopping by. 🙂
Jill says
Wonderful new way to use over ripe bananas. Husband and I loved this cake. Nice change from banana bread. Only thing I changed was I crushed up some salted virginia peanuts to use on top of the glaze (husband is allergic to tree nuts). This added a little crunch and a delightful salty/sweet taste…heaven! Thanks so much for the recipe, definitely a keeper.
Allison says
I’m glad you enjoyed it! Thanks for stopping by!
Tracey West says
Boyfriend said this is the best banana bread I’ve ever made. It was good! Like a previous commenter, I also used yogurt because it’s all I had. I’d make this again.
Allison says
I’m glad you enjoyed it!
Samantha Taylor says
I use yogert as well if im out of sour cream. 😃
Samantha Taylor says
Ive made this numerous time and im lucky if it last a day im my house. 5 star for sure. Very moist and lots of banana flavor.
Lindsey says
Excellent!
Dustin says
Loved this banana cake! I’m gonna swap out banana for pumpkin to try it for Thanksgiving.
Allison says
I’m glad you enjoyed it! I have a pumpkin bundt cake recipe. 🙂