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Best Banana Bundt Cake

Best Banana Bundt Cake Recipe. Moist and buttery with the sweetest smell of bananas. |

Best Banana Bundt Cake

Best Banana Bundt Cake Recipe. Moist and buttery with the sweetest smell of bananas. |

Prep time:

Cook time:

Total Time:


3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream or plain yogurt

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s better the next day.

Classic Banana Bundt Cake
Classic Banana Bundt Cake pictures (1 of 3)

For most Americans, fall/winter means baking, a lot of baking, especially with the upcoming holidays season. Turkey Day is a week away and I am sure by now, you have already planned out your menu. If you haven’t, you can check out the roasted turkey recipe with parchment paper and the popovers recipe on my site. When it comes to Thanksgiving, there is always the usual suspect of pumpkin pie as the dessert, but bundt cake makes a beautiful, and utterly sweet finale to your Thanksgiving dinner.

Classic Banana Bundt Cake

What I love about this classic banana bundt cake by Dorie Greenspan is that you can make ahead and it tastes better the next day, plus there is no need to make a crust. This banana bundt cake recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering and aromatic banana bread/cake. What’s more, the bundt pan perks up the presentation and a little powdered sugar dust immediately transforms the banana bundt cake into a seasonal and festive centerpiece. Just take a look at the pictures, don’t you just love it?

I am so thankful to my contributor CP Choong for her wonderful creation. In the next few weeks, I will be sharing more of her amazing baking recipes with you. Enjoy, and I hope you will add this Banana Bundt Cake to your Thanksgiving menu next week!

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21 COMMENTS... read them below or add one

  1. Daisy

    This looks amazing. Can I substitute guava pulp for bananas, and should I also substitute the sour cream/yogurt with something else? Thanks. I have pulp in the fridge, would like to make guava cake.

  2. I’m always in awe of how pretty bundt cakes look but I have get to get myself a single bundt cake pan!! About time too seeing as I have 4 bananas dying on me.

  3. Yap Yatt Moy, Melinda

    Hi Bee Yin,
    I am a pretty new subsciber to your site and have been receiving your wonderful recipes but am facing difficulties printing out the recipes; though I keyed in the password provided; as I might have forgotten the name I used when I registered. Please advise. Thank you

  4. parbatie

    hi, i made this yesterday….followed the recipe to the letter & the cake was delicious…..tks, looking forward to trying more..

  5. Kathleen Richardson

    Just made this and it’s truly wonderful. Didn’t have a bundt pan so used an angel food pan. Subbed vanilla Greek yogurt for plain yogurt. Then added 1/2 cup each of semi-sweet chocolate chips and chopped walnuts. Your basic recipe is a keeper. Thanks for sharing.

  6. Loretta

    This is the best banana cake recipe I have ever tried so will never use one of my old ones, or search for a better one. So many guests exclaimed over it! Thank you very much.

  7. Taylor

    Made this cake for a Mother’s Day party and it was a HIT! Gone by the end of the night.. I also added 3/4 cup of butterscotch chips and about 1/2 cup of chopped walnuts :) thanks for sharing!!!

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