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.
Nutrition
Notes
Pro Tips:
Choose bananas so ripe they're almost black with soft spots—I'm talking about bananas you'd normally throw away. These ultra-ripe fruits have converted maximum starch to sugar and their broken cell walls release more moisture-binding compounds into your batter. After countless batches, I've learned to tap the bundt pan firmly on the counter exactly three times before baking. This specific technique removes air bubbles that get trapped in the tube design, preventing those annoying tunnels that can ruin the cake's structure. Let your cream cheese glaze cool for exactly 8-10 minutes before drizzling—any hotter and it runs off completely, any cooler and it won't flow into those beautiful bundt ridges. The glaze should coat a spoon but still drip steadily. Never grease just the bottom of a bundt pan for this recipe. The banana batter's natural sugars caramelize against the sides during baking, and without proper greasing on every surface, you'll lose chunks when unmolding this specific cake.
Choose bananas so ripe they're almost black with soft spots—I'm talking about bananas you'd normally throw away. These ultra-ripe fruits have converted maximum starch to sugar and their broken cell walls release more moisture-binding compounds into your batter. After countless batches, I've learned to tap the bundt pan firmly on the counter exactly three times before baking. This specific technique removes air bubbles that get trapped in the tube design, preventing those annoying tunnels that can ruin the cake's structure. Let your cream cheese glaze cool for exactly 8-10 minutes before drizzling—any hotter and it runs off completely, any cooler and it won't flow into those beautiful bundt ridges. The glaze should coat a spoon but still drip steadily. Never grease just the bottom of a bundt pan for this recipe. The banana batter's natural sugars caramelize against the sides during baking, and without proper greasing on every surface, you'll lose chunks when unmolding this specific cake.