Banana Bundt Cake with Cream Cheese Glaze

Got four extra-ripe bananas? Make this moist Banana Bundt Cake with a silky cream cheese glaze and sweet raisins. It’s easy, bakes evenly in a Bundt pan, and looks bakery-made with zero fuss.

Banana Bundt Cake

Bundt pans were inspired by a traditional European cake called “Gugelhupf.”
In the 1950s, Nordic Ware trademarked the “Bundt” pan shape in the U.S., and it became a sensation after winning a Pillsbury baking contest.

Overripe bananas are natural flavor boosters.
The darker the banana skin, the more natural sugars develop inside. That’s why banana desserts taste sweeter and richer when you use very ripe fruit.

FAQs

1. Can I make banana Bundt cake without sour cream?
Yes, you can substitute full-fat Greek yogurt or buttermilk. Greek yogurt keeps the crumb rich, while buttermilk makes it lighter.

2. How do I keep banana Bundt cake moist?
Use very ripe bananas, add sour cream or yogurt, and avoid overmixing. These steps lock in moisture and prevent a dry cake.

3. Can I bake this banana Bundt cake in a regular loaf pan?
Yes. Divide the batter between two greased loaf pans and bake for about 45–50 minutes.

4. Why did my Bundt cake stick to the pan?
Bundt pans have lots of ridges. Grease with butter or shortening, then dust with flour or fine sugar to prevent sticking.

5. Can I use frozen bananas for this recipe?
Absolutely. Thaw them completely, drain excess liquid, and mash before adding to the batter.

6. What’s the best way to plump raisins for baking?
Soak raisins in warm water (or rum for extra flavor) for 10 minutes, then drain and pat dry. Toss with a little flour before mixing in.

7. How do I store banana Bundt cake?
Keep it covered at room temperature for two days, refrigerate up to five, or freeze slices for up to three months.

8. Can I add nuts instead of raisins?
Yes! Walnuts or pecans work beautifully. Toast them first to deepen flavor.

9. Can I make banana Bundt cake gluten-free?
Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Texture may be slightly denser.

10. How do I know when banana Bundt cake is done?
A toothpick inserted in the center should come out clean with just a few moist crumbs, usually at 50–60 minutes.

11. Can I add chocolate chips to banana Bundt cake?
Yes, fold in up to one cup of chocolate chips for extra richness. Semi-sweet or dark chocolate pairs well with the cream cheese glaze.

12. How do I make the glaze thicker or thinner?
For thicker glaze, add more powdered sugar. For thinner glaze, add a splash more milk or cream until you reach the desired drizzle consistency.

13. Can I freeze the cake with glaze on it?
It’s best to freeze the cake unglazed. Add the glaze after thawing for the freshest look and taste.

14. Why is my banana Bundt cake dense?
Overmixing, under-ripened bananas, or not enough leavening can make it heavy. Stick to very ripe bananas and mix only until combined.

15. Can I serve banana Bundt cake warm?
Yes, but let it cool at least 30 minutes after baking so it sets properly. Glaze once it’s fully cooled to avoid melting.

Make it

Banana Bundt Cake with Cream Cheese Glaze

Why You’ll Love It

  • Uses very ripe bananas (flavor bombs)

  • Foolproof, tender crumb thanks to sour cream

  • Simple glaze that sets with a pretty drip

  • Crowd-pleaser for brunch, holidays, or coffee time

Ingredients

Cake

  • 4 very ripe bananas, mashed (about 2 cups)

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon fine salt

  • 1 teaspoon cinnamon (optional)

  • ½ cup unsalted butter, softened

  • ½ cup neutral oil

  • 1 ½ cups sugar (or 1 cup sugar + ½ cup brown sugar)

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ½ cup sour cream or Greek yogurt

  • 1 cup raisins (soak in warm water 10 minutes, drain and pat dry)

Cream Cheese Glaze

  • 4 ounces cream cheese, softened

  • 2 tablespoons unsalted butter, softened

  • 1 ½ cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 2–3 tablespoons milk or heavy cream

  • Pinch of salt

Instructions

  1. Prep. Heat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.

  2. Dry mix. Whisk flour, baking soda, baking powder, salt, and cinnamon.

  3. Wet mix. Beat butter, oil, and sugar until light. Beat in eggs one at a time. Mix in vanilla and mashed bananas.

  4. Combine. Add dry ingredients in two additions, alternating with sour cream. Fold in raisins. Do not overmix.

  5. Bake. Spread batter in pan. Bake 50–60 minutes, until a toothpick comes out clean.

  6. Cool. Rest 10 minutes in pan, then invert onto a rack. Cool completely.

  7. Glaze. Beat cream cheese and butter smooth. Mix in vanilla and salt. Beat in powdered sugar; thin with milk to a slow-ribbon drizzle. Spoon over cooled cake. Optional: dust with cinnamon or add a few extra raisins on top.

Pro Tips

  • Release insurance: Grease every ridge, then dust with flour or fine sugar.

  • Even crumb: Room-temp eggs and dairy.

  • Plump raisins: Always soak and dry so they don’t steal moisture from the cake.

  • Flavor twist: Swap cinnamon for ½ teaspoon cardamom or add 1 teaspoon espresso powder to the batter.

Storage

  • Room temp, covered: 2 days

  • Fridge: up to 5 days (bring to room temp before serving)

  • Freeze slices: up to 3 months (wrap well)

Tools You’ll Need

Bundt pan (10–12 cup), mixing bowls, hand/stand mixer, cooling rack, sifter, offset spatula/spoon for glaze.

Nutrition (estimate per 1 of 12 slices)

Calories: ~420 | Carbs: ~60g | Protein: ~5g | Fat: ~18g | Sugar: ~34g | Sodium: ~280mg
(Estimates only; calculate with your exact brands if needed.)

The Ultimate Marble Cake

The Ultimate Marble Cake

The Most Amazing Pumpkin Cake

The Most Amazing Pumpkin Cake

Chocolate Bundt Cake Easy

Chocolate Bundt Cake Easy

Decadent S'mores Cupcakes

Decadent S'mores Cupcakes

Explore More Tasty Recipes

Must-Try Recipes

Dive Into More Deliciousness

Looking for more inspiration? Check out our Recipe Collection for endless culinary adventures.