Banana Bundt Cake

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!

Slice of Banana Bundt Cake on a pie server

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

Do I have to use nuts?

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.

How do you store banana bundt cake?

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.

Can I make banana bundt cake ahead of time?

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.

Overhead photo of a Banana Bundt Cake with a slice being removed

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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This post originally appeared here on July 7, 2009 and has since been updated with new photos and expert tips.

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!