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Banana Bundt Cake with Cream Cheese Glaze

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.

Notes

Storage & Meal Prep
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.