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Moist Banana Bundt Cake Recipe with Cinnamon Glaze

This easy banana bundt cake is moist and flavorful with a soft, buttery crumb. It’s finished with cream cheese icing, and you can stir in chopped walnuts or chocolate chips for extra texture and flavor. It just might become your favorite banana cake. A slice of banana bundt cake with cream cheese frosting on a white plate.

The Best Banana Bundt Cake

I’ve been using my bundt pan more lately and I’m so glad I did—this banana bundt cake is the best banana cake I’ve made. It delivers everything you want in a banana cake:

  • Rich banana flavor
  • Warm notes of brown sugar, cinnamon, and vanilla
  • Moist, tender crumb without dryness
  • A texture that’s slightly dense and springy like banana bread but not heavy

Banana Bundt Cake Recipe

Moist banana bundt cake with a drizzle of thick cream cheese icing on top and sprinkled with walnuts.Here’s a clear breakdown of the method:

  1. Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl so the leavening is evenly distributed.
  2. In a large bowl, beat the softened butter with the white and brown sugars until light and fluffy (about 3–5 minutes). Add the vanilla and eggs and beat until combined.
  3. Stir in the mashed bananas (about 1 1/2–1 3/4 cups; roughly 3–4 medium ripe bananas).
  4. With the mixer on low, add half the dry mixture, then the sour cream. Scrape the bowl, add the remaining dry ingredients, and finish with the milk. Alternating dry and wet additions helps prevent overmixing and yields a tender crumb.

Step by Step photos showing the stages of how to make banana bundt cake

The batter will be thick. Bake in a preheated oven at 350°F (175°C) for about 55–70 minutes, depending on your oven and bundt pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should feel slightly firm and springy when gently pressed.

Note: This recipe makes a lot of batter. Use a 12-cup bundt pan (about 10 x 3½ inches). A 10-cup pan may overflow.

Variations

  • Frost the entire cake with cream cheese frosting for a richer presentation.
  • Fold in 1½ cups chocolate chips for a banana chocolate chip bundt.
  • Stir in 1½ cups chopped walnuts or pecans for extra crunch.
  • Use chocolate buttercream or chocolate cream cheese frosting for a chocolate-banana twist.
  • For a simpler option, dust with powdered sugar for breakfast or brunch.

A slice of banana cake with a bite taken out of it to show the moist, tender texture.

Ingredients

Banana Bundt Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups mashed bananas (about 3–4 medium ripe bananas)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk (or milk)

Cream Cheese Icing

  • 3 tablespoons unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 3 tablespoons chopped walnuts, optional

Instructions

Banana Bundt Cake

  1. Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan, making sure all crevices are covered.
  2. Whisk together the flour, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the butter with the white and brown sugars until fluffy. Beat in eggs and vanilla.
  4. Mix in the mashed bananas.
  5. With the mixer on low, add half the dry mixture, then the sour cream. Scrape the bowl, add the remaining dry mixture, and then the milk. The batter will be thick.
  6. Spoon the batter into the prepared bundt pan and smooth the top.
  7. Bake 55–65 minutes or until a toothpick comes out clean and the top feels slightly springy.
  8. Cool 15–30 minutes, then carefully invert the pan onto a plate to release the cake. Don’t invert immediately while too hot, and don’t wait too long either to avoid sticking.

Cream Cheese Icing

  1. Beat the butter until soft, then add the cream cheese and beat until smooth.
  2. With the mixer on low, add the powdered sugar, then the milk. Adjust powdered sugar or milk to reach your preferred sweetness and consistency.
  3. Drizzle or pipe the icing over the fully cooled bundt cake. Optionally, sprinkle with chopped walnuts.

Notes

  • *You’ll likely need 3–4 medium to large brown bananas. If your bananas aren’t ripe, place them (unpeeled) on a baking sheet and bake at 350°F for 10–15 minutes until the peels brown.
  • **A 10-cup bundt pan is likely too small; use a 12-cup pan. Even with non-stick pans, grease and flour thoroughly—intricate pans can be harder to release cleanly.
  • Make-ahead tip: Bake the cake the day before and cool completely. Wrap and keep at room temperature or in the fridge. Frost on the day you plan to serve. Unfrosted cake can be frozen up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.
  • Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temperature before serving.
A slice of banana bundt cake with cream cheese frosting on a white plate.

Banana Bundt Cake

This easy banana bundt cake is moist and flavorful with a soft, buttery crumb. It’s topped with cream cheese icing, and you can add chopped walnuts or chocolate chips for extra flavor.
Prep: 30 mins – Servings: 12 pieces
Storage: Store at room temperature 1 day or refrigerated up to 4 days. Unfrosted cake freezes well up to 2 months.