This soft, moist, lightly sweet Banana Bundt Cake is packed with banana flavor. An easy, delicious bundt cake that is perfect with a cup of coffee!
The Best Banana Bundt Cake Recipe
If you need a way to use up leftover bananas, you can always make banana bread – it’s a classic! But for something a little fancier, you really need to try this company-worthy banana Bundt cake. Made in a standard Bundt pan, it’s easy to pull together and looks beautiful on a cake stand. Plus, it tastes amazing!
For the perfect moist Bundt cake texture, this recipe uses real butter, Greek yogurt, and a little bit of cake flour mixed with regular flour. The result? A silky crumb and rich flavor that’ll have everyone coming back for seconds. Take this to your next holiday dinner, potluck, or just make it for a family-pleasing afternoon snack option.
(If you love banana cake recipes, be sure to check out this Best Banana Cake recipe, as well as my Banana Pecan Cake!)
Why Are Bundt Cakes So Moist?
Bundt cakes are known for being moist and rich, often containing plenty of eggs, butter, and dairy products. This works well, because to bake properly in the unusual tube-shaped pan, you need a cake that is robust and contains plenty of moisture to make up for the fact that the cake has so many edges exposed to the heat of the oven.
To keep this cake good and moist, we’re including a full cup each of butter and Greek yogurt – not to mention, a cup of mashed banana!
The Ingredients You Will Need
Like most cake recipes, this one includes the usual list of suspects: flour, baking powder, salt, eggs… and yet, it bakes up into a beautiful, unique dessert! Here’s what you’ll need.
For the Cake
- Flour: All-purpose flour, with a little cake flour for extra softness.
- Rising Agents: Baking powder and baking soda lighten the cake batter both during the mixing process, and in the oven as well.
- Salt
- Butter: You’ll want to use salted butter, at room temperature. You can substitute unsalted butter if that’s what you have – just add an extra half teaspoon of salt to the cake batter.
- Sugar: I use both granulated sugar and brown sugar (be sure to pack the brown sugar into your measuring cup for accuracy).
- Eggs: Large, whole eggs.
- Bananas: Mash up enough ripe or overripe bananas to make one cup.
- Greek Yogurt: Plain or vanilla, both are great! You can also substitute regular yogurt or sour cream.
- Milk: A splash of whole milk thins the batter to the right consistency, without sacrificing flavor or richness.
- Vanilla: Pure vanilla extract. You could also use a scraped vanilla bean or vanilla bean paste.
For the Optional Icing
- Powdered Sugar: Use powdered sugar (also known as confectioner’s sugar) for a silky-soft icing.
- Milk: To thin the icing to the right consistency.
- Vanilla
How to Make Banana Bundt Cake
The process for making a good cake is all about careful measuring and careful mixing. Here’s how to mix and bake a tender, moist banana cake that won’t disappoint!
- Get Ready to Bake. First, preheat the oven to 350°F so that it’s already hot once the cake batter is mixed. Then grease a bundt pan (a standard-size bundt pan – 10 or 12 cups) very well. You do this in several ways, but I get the best results using Crisco or good-quality baking spray, followed by a coating of flour. Make sure to get all the curves and crevices of the pan, and then turn the pan upside down to allow the excess flour to fall out.
- Combine the Dry Ingredients. In a medium-sized mixing bowl, mix together the regular flour, cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar until they become light, smooth, and creamy. This should take about 2 minutes at medium speed.
- Add the Remaining Wet Ingredients to the Butter Mixture. Stop the mixer, and use a rubber spatula to scrape down the sides of the bowl. Add in the eggs and mix for 30 seconds. Then add in the mashed banana, Greek yogurt, milk, and vanilla. Mix again to make a well-combined mixture.
- Add the Flour Mixture to the Wet Ingredients. Gently dump the dry ingredients into the mixing bowl with the wet ingredients. Turn the mixer speed to low, until just incorporated. If you try to mix the dry ingredients on medium speed (or even worse, high speed!), the flour may fly out of the mixing bowl all over everything.
- Bake. Once the batter is just combined (don’t overmix or the cake will be dense), scrape it into the prepared Bundt pan. Place it in the oven to bake for about 40 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging to it).
- Cool the Cake. Once the banana Bundt cake is baked, place it onto a wire cooling rack to cool in the pan for 10 minutes, but not any longer than that. Then carefully (the pan may still be a bit hot, so use caution) flip the cake over onto a plate or cake stand. Gently remove the pan, and let the cake finish cooling before you serve it or ice it.
- Optional: Ice the Cake. If you like make the optional icing by whisking the ingredients until smooth. Drizzle this icing on top of the cooled Bundt cake.
How Long Should a Cake Rest in a Bundt Pan?
While Bundt cake baking is simple, there’s one part of the process that can leave any baker feeling a little anxious – will the cake come out of the pan, or will it stick? Greasing the pan is very important, of course. But another key part of it is letting the cake cool slightly in the pan before you flip it out onto a plate. 10 minutes is just about the perfect amount of time. If you leave it too long, it will stick. If you try to turn it out too soon, it may crack.
But even if your cake doesn’t quite make it out of the pan in one piece, don’t worry! You can patch it up by gently removing the stuck parts from the pan with a spoon. Lay them on top of the cake, matching things up as best you can. Then drizzle icing over the whole thing to help disguise the broken areas. (Tip: if the broken parts are really noticeable, try using a thick frosting like Cream Cheese Frosting instead of plain icing!)
Tips for Success
Baking is both an art and a science, so it’s extra-important to have a good knowledge of the ins and outs of your recipe. These tips are my best advice for making sure this cake turns out perfectly.
- Cake Flour: Don’t have any cake flour? You can make it from all-purpose flour and cornstarch, if necessary. Just measure the correct amount of all-purpose flour, remove 1 1⁄2 teaspoons from the measuring cup, and replace it with 1 1⁄2 teaspoons of cornstarch. Whisk them together, and you’ve got cake flour.
- Softened Butter: Having proper room-temperature butter is an important step in this recipe. The butter would be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out about an hour before starting this recipe.
- Add Nuts: For an added texture, you may add chopped walnuts or pecans to the cake batter. Pecan halves make a pretty decoration for the finished cake, as well.
- Add Cinnamon: Adding a teaspoon of cinnamon is a great variation on this recipe, if you like a warm spiced banana cake.
How to Store
You can store this cake at room temperature for several days. A cake stand with an airtight cover works really well for keeping the cake fresh as long as possible. If you decide to refrigerate the cake, an airtight container is a must so that it doesn’t dry out in there!
Does Banana Bundt Cake Freeze Well?
Yes! You can freeze this with or without icing – I recommend freezing it without, and adding the icing just after thawing it for a smooth, finished look. Either way, cool the cake completely before you attempt to freeze it. Then wrap it tightly in two layers of plastic wrap and/or foil, mark it with the date, and freeze it for up to three months. Thaw in the fridge or on the counter before serving.
Banana Bundt Cake
Ingredients
Cake Ingredients
- 2 ½ cup all purpose flour
- ½ cup cake flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- ⅓ cup packed brown sugar
- 3 large eggs
- 1 cup mashed banana
- 1 cup plain or vanilla Greek yogurt, or sour cream
- ¼ cup whole milk
- 2 ½ teaspoons vanilla extract
Optional Icing
- 1 cup powdered sugar
- 1 to 1.5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a bundt pan (a standard size bundt pan – 10/12 cups size bundt pan) very well, then set aside.
- In a medium-sized mixing bowl, whisk to combine the flour, cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat to combine the butter, sugar, and brown sugar. Beat on medium speed for 2 minutes, until smooth and light in color.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in eggs and mix for 30 seconds. Then add in the mashed banana, Greek yogurt, milk, and vanilla extract, mixing till combined.
- Add in the dry ingredients and mix on low speed until just incorporated.
- Transfer the batter into the prepared bundt pan, then place into the preheated oven. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place onto a wire cooling rack. Let the cake cool for about 10 minutes, then flip out onto a plate or cake stand while the cake is still warm. Let the cake cool completely before cutting.
Optional Icing:
- Whisk to combine all ingredients until smooth. Drizzle on top of the cooled bundt cake as desired.
Notes
- Storage: Store this cake in an airtight container at room temperature for 3 – 5 days. Freeze, tightly wrapped in two layers of plastic wrap or foil, for up to 3 months.
- Cake Flour: Don’t have any cake flour? You can make it from all-purpose flour and cornstarch, if necessary. Just measure the correct amount of all-purpose flour, remove 1 1⁄2 teaspoons from the measuring cup, and replace it 1 1⁄2 teaspoons of cornstarch. Whisk together, and you’ve got cake flour.
- Softened Butter: Having proper room-temperature butter is an important step in this recipe. The butter would be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out about an hour before starting this recipe.
- Add Nuts: For an added texture, you may add chopped walnuts or pecans to the cake batter. Pecan halves make a pretty decoration for the finished cake, as well.
- Add Cinnamon: Adding a teaspoon of cinnamon is a great variation on this recipe, if you like a warm spiced banana cake.
Nutrition
More Bundt Cake Recipes
- Orange Rum Bundt Cake
- Eggnog Pound Cake
- Pineapple Coconut Bundt Cake
- RumChata Pound Cake
- Walnut Rum Bundt Cake
- Mini Red Velvet Bundt Cakes
- Pumpkin Donut Cake
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