If you’re searching for a show-stopping dessert that combines classic comfort with irresistible flavor, the BANANA BUNDT CAKE is for you. With a moist, tender crumb and that signature golden crust, this cake celebrates everything you love about bananas—transformed into a bakery-worthy treat right in your own kitchen. The subtle warmth of cinnamon and nutmeg, the rich tang of sour cream, and the boldness of a Bundt pan all come together in a cake that tastes like it took all day, but is honestly simple to master. Whether you serve it for brunch, dessert, or just because, a slice of this BANANA BUNDT CAKE always feels like a celebration.

Ingredients You’ll Need

Part of the beauty of this cake is how a handful of pantry staples come together to create something extraordinary. Each ingredient is thoughtfully chosen to bring the best out of every bite—think dreamy moisture, the perfect crumb, and gentle spice.

All-purpose flour: This forms the backbone of the cake, and using part whole wheat flour adds hearty flavor and a touch of nuttiness.
Baking soda: This gives the cake its lovely lift and keeps it from feeling too dense.
Baking powder: Ensures the texture is perfectly tender, not heavy or dry.
Salt: A pinch is all you need to balance out the sweetness and enhance the overall flavors.
Unsalted butter: Room temperature butter blends smoothly, lending richness and a deliciously creamy base.
Sugar: White or coconut palm sugar both work beautifully to sweeten and help the cake develop that irresistible golden crust.
Pure vanilla extract: Adds a dreamy fragrant note that pairs perfectly with banana and spice.
Cinnamon powder: Gives the cake a cozy, warm spice that instantly elevates the flavor.
Nutmeg: Just a pinch sends the aroma (and the taste!) to a whole new level.
Large eggs: Bringing these to room temperature first ensures your cake is light, smooth, and evenly textured.
Bananas: The more ripe and spotty, the better—these will make your BANANA BUNDT CAKE incredibly moist and naturally sweet.
Sour cream or plain yogurt: Either one will add a lovely tang and keep your cake soft for days.

How to Make BANANA BUNDT CAKE

Step 1: Prep Your Pan and Oven

Begin by centering the oven rack and preheating your oven to 350°F. Generously butter a 9-10 inch Bundt pan—don’t skimp here! A well-greased pan is your best friend for the perfect release, so take an extra minute to get into every nook and cranny.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leavening agents, spices, and salt are evenly distributed throughout your batter, giving you a more consistent BANANA BUNDT CAKE every time.

Step 3: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment (or a sturdy hand mixer), beat the room temperature butter until it’s creamy and smooth. Add in the sugar, then beat at medium speed until the mixture is pale and fluffy—this step is crucial for a tender cake, so let it go for a few minutes. Next, blend in the vanilla extract for that lovely finishing aroma.

Step 4: Add Eggs and Bananas

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. (A tip: crack each egg into a bowl first to spot any stray shell bits—it’s a small step that saves headaches.) With the mixer on low, blend in the mashed bananas. The batter may look a little curdled after this step, but don’t worry—this is totally normal and will smooth out soon!

Step 5: Combine and Finish the Batter

On low speed, mix in half of the flour mixture, followed by all of the sour cream (or yogurt), and finally the rest of the flour mixture. Make sure you’re scraping down the sides of the bowl—the batter will be thick and lusciously creamy. Pour it into your prepared Bundt pan, then tap the pan on the counter a couple times to knock out any big air bubbles.

Step 6: Bake and Cool

Bake your BANANA BUNDT CAKE for 60-75 minutes. Start checking at the 60-minute mark by inserting a thin knife or skewer into the center; it’s done when it comes out clean. If your cake is browning a little too quickly up top, loosely cover it with foil partway through. Once baked, let it cool in the pan on a rack for 10 minutes, then carefully unmold and cool completely.

Step 7: Let It Rest (If You Can!)

For the absolutely best flavor and texture, wrap your cooled cake in plastic wrap and let it sit at room temperature overnight. The flavors meld and the crumb becomes even softer—though who could blame you for sneaking a slice right away?

How to Serve BANANA BUNDT CAKE

Garnishes

A dusting of powdered sugar is classic and beautiful, but you can also drizzle a simple vanilla glaze over the cake for a dazzling finish. Slices of fresh banana, toasted walnuts, or a touch of whipped cream make each serving look bakery-fancy.

Side Dishes

Pair this cake with a big cup of hot coffee or a scoop of vanilla bean ice cream for a dreamy dessert duo. For brunches, fresh berries or tangy Greek yogurt on the side provide a lovely balance to the cake’s natural sweetness.

Creative Ways to Present

For a fun twist, cut your BANANA BUNDT CAKE into cubes and layer with whipped cream and berries in parfait glasses. You can also slice it thin and serve as a base for decadent French toast, or use it for a playful, crowd-pleasing trifle. The beautiful Bundt shape makes every serving special, so don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Keep your BANANA BUNDT CAKE fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to three days. It stays wonderfully moist, and honestly, the flavor gets even better over time.

Freezing

This cake is an absolute star in the freezer! Simply wrap individual slices or the whole (completely cooled) cake in a double layer of plastic wrap, then foil. It will keep happily in the freezer for up to two months; just thaw overnight on the counter when you’re ready to dive in.

Reheating

To bring out the just-baked aroma, warm slices in the microwave for 15-20 seconds, or wrap in foil and gently reheat in a 300°F oven for 10-15 minutes. The cake will be soft, fragrant, and feel like it was made that very day.

FAQs

Can I use frozen bananas for BANANA BUNDT CAKE?

Absolutely! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are often even sweeter, making for an extra decadent cake.

What if I don’t have a Bundt pan?

If you don’t have a Bundt pan, you can use two loaf pans or a 9×13 baking dish instead. Just keep a close eye on the baking time, as it may be shorter depending on the shape and depth of your pan.

Can I add nuts or chocolate chips?

Yes! Stir in up to one cup of chopped walnuts, pecans, or chocolate chips as your last step before pouring the batter into the pan for delightful bursts of flavor and crunch.

How do I make my BANANA BUNDT CAKE extra moist?

The key is using very ripe bananas and not overbaking. Checking doneness a little early and erring on the side of a few moist crumbs on your tester will ensure a luscious crumb.

Is this cake good for special occasions?

Definitely! Its impressive appearance and universally loved flavor make this BANANA BUNDT CAKE a star for birthdays, potlucks, holiday tables, or whenever you want to treat yourself and those you love.

Final Thoughts

You’ll love how simple ingredients become something truly special with this BANANA BUNDT CAKE. Give it a try, share it with friends and family, and savor every soft, sweet bite—it just might become your new signature bake!