A soft, tender crumb is met with chopped nuts, big banana flavor, and a sweet brown butter glaze in this banana bundt cake! The perfect recipe for using up overripe bananas.
Why this recipe works
Banana bundt cake, also known as bananas n cream bundt cake, reinvents the way you’ll use bananas that have been sitting on the counter for too long. While a classic banana bread seems to always hit the spot, it’s nice to whip together something different with equally delicious results. Just wait until you get a whiff of this beauty baking in the oven.
This banana bundt cake has been on my site since 2009 and I have yet to meet anyone who loves banana-flavored goodies who didn’t enjoy a heaping slice of tender bananas n cream cake. The brown butter glaze truly ties it all together!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BANANAS – This recipe calls for about 3 medium ripe bananas. The riper the banana, the stronger the banana flavor in your finished cake. Very ripe bananas such as those with a yellow base and brown or black speckles work great, but overripe bananas take the win in my opinion. You can use either or!
How to Make Banana Bundt Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Grease and flour a 10-inch bundt pan or fluted tube pan.
- In a large bowl, cream the shortening and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla. Add bananas and mix well.
- Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts.
- Pour into prepared pan.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Brown Butter Glaze
- In a medium bowl, add the powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar.
- Add milk and vanilla, and stir until smooth.
EXPERT TIP – Place a piece of waxed paper under the wire rack before pouring on the glaze.
- Pour over the top of the cake and let it drip over the sides. Use a metal icing spatula to help smooth it out.
Frequently Asked Questions & Expert Tips
If you would prefer to make this cake without the walnuts, go right ahead. You can also substitute the nuts with chocolate chips if that’s what you fancy.
Store your banana bundt cake in an air-tight container or wrapped well with plastic wrap. Keep at room temperature (without the glaze) or in the refrigerator (with the glaze) for 4-5 days.
You can prepare, bake, and store the banana bundt cake at room temperature without the glaze 1-2 days ahead of time. You can prepare the glaze, store it in an air-tight container, and refrigerate 1-2 days ahead as well but I would suggest topping with the glaze the day of. Because the glaze contains milk it will need to be refrigerated and refrigerating cakes tend to make them dry. Preparing the glaze and cake separately is your best route for success.
Serving Suggestions
A big slice of this banana bundt cake pairs perfectly with a cup of coffee or tea in the morning but is equally as delicious when served as dessert. Top with the brown butter glaze listed in the ingredients below along with extra chopped nuts or opt for a dusting of powdered sugar. Enjoy!
More Banana Recipes
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Banana Bundt Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ⅓ cup shortening
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups mashed ripe bananas about 3 medium
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces sour cream 1 cup
- ¾ cup chopped walnuts
Brown Butter Glaze
- ½ cup unsalted butter
- 3 cups powdered sugar sifted
- 2 teaspoons vanilla
- 4-6 Tablespoons milk as needed to thin the glaze
Things You’ll Need
Before You Begin
- Place a piece of waxed paper under the wire rack before adding the glaze. This will help catch the run off.
- This recipe calls for about 3 medium ripe bananas. The riper the banana, the stronger the banana flavor in your finished cake. Both ripe and overripe bananas are great here, it simply comes down to personal preference. Do nut use underripe/green bananas.
- If you would prefer to make this cake without the walnuts, go right ahead. You can also substitute the nuts with chocolate chips if that’s what you fancy.
Instructions
- Preheat oven to 350F. Grease and flour a 10 inch bundt pan or fluted tube pan.
- In a large bowl, cream the shortening and sugar until light and fluffy with a handheld mixer.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla. Add bananas and mix well.
- Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts.
- Pour into prepared pan.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Brown Butter Glaze
- In a medium bowl, add the powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar.
- Add milk and vanilla, stir until smooth.
- Pour over the top of the cake and let it drip over the sides. Use a metal icing spatula to help smooth it out.
Expert Tips & FAQs
- Store your banana bundt cake in an air-tight container or wrapped well with plastic wrap. Keep at room temperature (without the glaze) or in the refrigerator (with the glaze) for 4-5 days.
- Make Ahead – You can prepare, bake, and store the banana bundt cake at room temperature without the glaze 1-2 days ahead of time. You can prepare the glaze, store it in an air-tight container, and refrigerate 1-2 days ahead as well but I would suggest topping with the glaze the day of. Because the glaze contains milk it will need to be refrigerated and refrigerating cakes tend to make them dry. Preparing the glaze and cake separately is your best route for success.
Nutrition
This post originally appeared here on July 7, 2009 and has since been updated with new photos and expert tips.
Amanda Davis
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Sherry says
Have been visiting your site for a few years and there are always good things my family loves! Thank you for continuing to share all the great meals, sides, and desserts! This is the most moist and most banana tasting cake according to my husband and the brown butter he said put it way over the top!
Amanda Davis says
Thanks so much for saying so, I am so glad you loved it! :)
Kathy says
Cake is delightful and has a taste and aroma that is very inviting. I never use shortening if I can do otherwise. I used half a stick of really good quality butter here. I also cut the glaze quantity in half and its fine. I have been a scratch baker for over fifty years and I can honestly say this is some pretty good banana cake.
Amanda says
I am so glad that you liked it Kathy!
Eva says
Looks heavenly! Like you, I’ve got bananas browning on my fruit tray and several others in the freezer, and I was looking for something to make with them. The only thing I don’t have (and hardly ever use is shortening). Do you think butter would work? what about plain canola or even a mixture of canola/butter & applesauce? Whenever possible, I try to reduce the fat by half ’cause it makes a BIG difference when you eat sweets as much as I do :) Thanks for all the wonderful recipes!
Amanda Formaro says
Replacing butter for shortening is possible, but butter has a higher water content. Butter has a lower melting point and can change the texture of the final result. If you are trying to avoid trans-fats, Crisco now makes a shortening with no trans-fats. If you decide to substitute, you may need to cut the butter back a little.
Amanda says
i am so glad to hear this, it's one of my favorite cakes! Thanks!
Anonymous says
I was reading some of your other receipes, and saw this one….was looking for something to do with bananas…..made this cake today-and it was to die for!!!!! Added an extra banana, and it came out perfect!!!! And the brown butter glaze just rolled the cake right over the top…..not too sweet, but really complimented the cake. I will pass this on to all my friends! Thanks so much for such a luscious cake!!!!! I will also be using this glaze on other things…maybe a carrot cake…..hmmmm just think of the possibilities!!!!!! I could eat a bowl of it with just a spoon for company!!