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banana bundt cake

This moist banana bundt cake is perfect for breakfast or dessert and is packed with ripe banana flavor.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 3 cups all-purpose flour (measured correctly)
  • 1 cup unsalted butter softened
  • 4 bananas overripe bananas
  • 0.25 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons unsalted butter softened
  • 3 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • optional Pecans or walnuts chopped, for serving

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Grease and flour a bundt pan.
  2. In a medium bowl, whisk together flour, salt, and baking soda.
  3. Mash bananas with a fork until smooth.
  4. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in mashed bananas and vanilla. Add eggs one at a time, beating well.
  5. Mix in sour cream and dry ingredients until just combined.
  6. Pour batter into prepared bundt pan and bake for 50-60 minutes, until a toothpick inserted in center comes out clean.
  7. Allow cake to cool for 20 minutes in pan, then invert onto a wire rack to cool completely before frosting.
  8. Prepare frosting: Beat softened cream cheese and butter, then gradually mix in powdered sugar and vanilla until smooth. Spread over cooled cake. Optional: sprinkle chopped nuts on top.
  9. Slice and serve. Store loosely covered in refrigerator. Best enjoyed at room temperature.

Notes

This banana bundt cake is moist and flavorful, perfect for using ripe bananas. Garnish with nuts for extra crunch.