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!
Deron Johnson
I made this cake and it was a HUGE hit. It’s a keeper!
Celebrating Sweets
Fantastic! Thanks for the comment and rating. Enjoy!
Laura Gray
it was great but cut the icing recipe in half. Way too much and I found myself eating it for breakfast… the icing, that is!
Narine
This looks delicious. Would you happen to know how long I’d have to bake them if I use a mini bundt cake pan?
Celebrating Sweets
Hi, Narine. It will depend on the size of the pan. I have one “mini” bundt pan that makes 9 small cakes, and one that makes 12 really tiny cakes. I would say start checking around 12 minutes for the really little pan, and 20 minutes for the larger. Keep checking every 3-5 minutes until a toothpick inserted into the center comes out clean. Make sure you grease the pan well. Enjoy! -Allison
Chantal
This is my favorite bunds cake! It is so simple to make and such a crowd pleaser. My VERY picky husband even loves this cake. I look forward to my bananas getting too ripe so I can make this cake.
Celebrating Sweets
I’m glad you liked it! Thanks for stopping by. -Allison
Kim
Delicious and decadent! I added some cinnamon to the icing bit otherwise made according to teh recipe. I will definitely be making this again.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Pauline
I made this tonight and it was a HIT with my family. So most and not TOO sweet. Thanks!
Celebrating Sweets
Fantastic! Glad you enjoyed it. Thanks for taking the time to comment. 🙂
Nicole
I want to make this this weekend but have a 10cup Bundt pan. How would you adjust the recipe?
Celebrating Sweets
Hi! I would not recommend scaling down the recipe, that can get tricky. I would make it as written, but only fill your bundt pan about 2/3 to 3/4 full. I’m not sure how much batter will be leftover, but any extra batter can be made into cupcakes/muffins. Enjoy!
Linn Irth
Dear Allison,
This looks to be the perfect banana bundt cake recipe. I have been on a mission to find one that fits every occasion: from breakfast, brunch, lunch, after school snack and dinner dessert.
My only question is concerning the sour cream: is it easy to substitute plain Greek yogurt? I don’t always have sour cream in my fridge, but almost always have yogurt.
Thank you for your research and efforts to find and create such delicious recipes.
Celebrating Sweets
Hi, Linn. Yes, you should be able to sub plain greek yogurt. Preferably not non-fat (I always think a little extra fat in baked goods makes them better). That swap should work just fine. Enjoy!
Linn Irth
Thank you for your quick response. I will be baking this Banana Bundt Cake as soon as I have some ripe bananas.
Lorrie
Banana cake big hit I didnt glaze it just ate it plain really moist definitely will make it again
Celebrating Sweets
Fantastic! Glad you enjoyed it!
Carrie
Amazing, this is such a fantastic recipe! Equally good as muffins with a sprinkle of turbinado sugar instead of the frosting, too. I baked them for 22 minutes.
I found browning the butter to a deep golden brown before adding the brown sugar and milk also brings a whole new flavor to the frosting… almost maple in rich nuttiness. YUM.
This is now my favorite dessert.
Celebrating Sweets
That sounds delicious! Thanks for taking the time to comment. I’m glad you enjoyed it! 🙂 -Allison
Paula Michele Grosvenor
Absolutely delicious!!! I’ll sure be making this cake again!!!! So much for my diet. ?. Thank you for sharing.
Celebrating Sweets
Haha! I’m glad that you enjoyed it. Thanks for taking the time to comment. 🙂