This Banana Bundt Cake with Cream Cheese Glaze is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Frequently Asked Questions
1. How ripe should the bananas be for bundt cake?
Use very ripe bananas with brown or black spots on the skin. The riper the banana, the sweeter and more flavorful your cake will be. Green or yellow bananas lack sufficient sugar.
2. Can I use a regular cake pan instead of a bundt pan?
Yes, use two 9-inch round pans and reduce baking time by 10-15 minutes. The bundt shape is ideal for even baking and the beautiful ring presentation.
3. How do I prevent the cake from sticking to the bundt pan?
Generously grease every crevice with butter and dust with flour, or use a baking spray with flour. Let the cake cool 10 minutes before inverting.
4. What makes the cream cheese glaze different from frosting?
The glaze is thinner and pourable — made with softened cream cheese, powdered sugar, vanilla, and milk. It drizzles down the sides of the bundt for a beautiful finish.
5. Can I add nuts or chocolate chips to this recipe?
Yes, fold in 1 cup of chopped walnuts, pecans, or chocolate chips into the batter. Toss them in a tablespoon of flour first to prevent sinking to the bottom.
6. How do I know when the banana bundt cake is done?
Insert a toothpick into the center — it should come out clean or with a few moist crumbs. The cake will also pull slightly away from the sides of the pan.
7. Can I freeze banana bundt cake?
Yes, wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and add the glaze fresh before serving.
8. Why is my banana cake dense instead of fluffy?
Overmixing the batter develops too much gluten, making it dense. Mix the wet and dry ingredients until just combined — a few lumps are perfectly fine.
9. Can I use oil instead of butter in this recipe?
Yes, vegetable oil produces an even more moist cake. Use ¾ cup oil to replace 1 cup butter. The texture will be slightly different but still delicious.
10. How long does banana bundt cake stay fresh?
Cover and store at room temperature for 2-3 days, or refrigerate for up to 5 days because of the cream cheese glaze. Bring to room temperature before serving.
Watch How to Make This
Banana Bundt Cake with Cream Cheese Glaze
Ingredients
Method
- Prep. Heat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
- Dry mix. Whisk flour, baking soda, baking powder, salt, and cinnamon.
- Wet mix. Beat butter, oil, and sugar until light. Beat in eggs one at a time. Mix in vanilla and mashed bananas.
- Combine. Add dry ingredients in two additions, alternating with sour cream. Fold in raisins. Do not overmix.
- Bake. Spread batter in pan. Bake 50–60 minutes, until a toothpick comes out clean.
- Cool. Rest 10 minutes in pan, then invert onto a rack. Cool completely.
- 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.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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