Banana Bundt Cake

4.52 from 54 votes
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Banana Bundt Cake - classic and easy mini banana bundt cake recipe that is loaded with bananas, moist, delicious, and best overnight. 

Easy and quick homemade Banana Bundt Cake recipe.
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The Best Bundt Cake

Bundt cakes make a beautiful, moist, and utterly sweet finale to your dinner.

What I love about this classic cake is that you can make it ahead and it tastes better the next day.

This recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering banana bread/cake.

What’s more, with the mini bundt pan, you make individual servings, and the mini cakes just look too cute and tempting.

If you don’t have mini bundt pans, you can make it in regular pan.

Best Banana Bundt Cake recipe made with yogurt.

Ingredients For Bundt Cake Recipe

Mini moist and delicious banana bundt cakes.
  • Flour
  • Baking soda
  • Unsalted butter
  • Vanilla extract
  • Eggs
  • Bananas
  • Sour cream or yogurt

See the recipe card for full information on ingredients.


Frequently Asked Questions

What is different about a Bundt cake?

The difference is that these cakes are cooked in a Bundt pan instead of a regular pan. These Bundt pans can come in multiple sizes and designs.

Why do they call it a Bundt cake?

In Germany, they have a bundkuchen which is a ring-shaped coffee cake. It is believed to originate from this cake.

How long are these cakes good for?

These cakes are good for up to 5 days in the fridge.

How many calories per serving?

This recipe has 520 calories per serving.

Classic homemade banana bundt cake, baked in mini bundt pans.

What To Serve With Banana Bundt Cake

For a wholesome tea party, I recommend the following recipes.

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4.52 from 54 votes

Banana Bundt Cake

Best Banana Bundt Cake – moist and yummy banana bundt cake, baked in mini bundt pans. Loaded with bananas, this is the best bundt cake ever.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 1 bundt
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Ingredients  

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

Instructions 

  • Center a rack in the oven and preheat it to 350°F (176°C). Generously butter a 9- to 10-inch (23 cm or 25 cm) Bundt pan (12-cup capacity). If you have a silicone Bundt pan, there’s no need to butter it. Do not place the pan on a baking sheet, as you want the oven’s heat to circulate through the Bundt's inner tube.
  • Whisk together the flour, baking soda, and salt.
  • Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Mix in the vanilla, then add the eggs one at a time, beating for about 1 minute after each addition.
  • Reduce the mixer speed to low and mix in the bananas. Next, add half of the dry ingredients (don’t be alarmed if the batter curdles), followed by all the sour cream, and then the remaining flour mixture. Scrape the batter into the pan, rap the pan on the counter to release any air bubbles, 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 it onto the rack to cool completely to room temperature.
  • If you have the time, wrap the cooled cake in plastic wrap and let it sit on the counter overnight before serving—it’s even better the next day.

Notes

If you are using mini bundt pans, this recipe yields about 20-24 mini bundt cakes. The baking time is about 20 minutes or until the cakes turn brown and the inside is cooked through. For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months. You may add a Lemony White Icing with the recipe here: Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.
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Nutrition

Serving: 1bundt, Calories: 520kcal, Carbohydrates: 694g, Protein: 55g, Fat: 59g, Saturated Fat: 31g, Cholesterol: 451mg, Sodium: 3673mg, Fiber: 10g, Sugar: 408g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





44 Comments

  1. Patricia says:

    Hi,
    How can I convert the ingredients into gram?
    Tks.

  2. Yoshi says:

    How long do you bake the mini bundt cakes? You don’t bake for 65-75 minutes, do you?

  3. Jean says:

    Can buttermilk be subbed for the sour cream ?

    1. Rasa Malaysia says:

      No.

  4. ollinauj says:

    5 stars
    Done this recipe more than 10 times and it always works. Moist, airy and banana flavourful!

    1. Rasa Malaysia says:

      Try my new Rum Banana Bread recipe.

  5. Cenaida says:

    Omg this banana cake is so delicious! Thank you for your recipe. Will definitely be making it again!

  6. Ann says:

    I am with love with 98%of the recipes you have sent to me. Many I have cooked. We love them all!
    I do have many favorites but this Banana bread has made its 3rd apprentice. I babysit my (7yr old) Grandson every weekend and before he goes home his request is to make MORE Banana Cake.

    1. Rasa Malaysia says:

      Hi Ann, that’s great. I am glad that you like 98% of my recipes that’s a lot! :)

  7. Taylor says:

    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!!!

    1. Rasa Malaysia says:

      Yum such a great idea, thanks for trying my banana bundt cake recipe. :)

      1. Linda Volpe says:

        About 20 minutes

  8. Toby F. says:

    What can I substitute the sour cream with? I want to keep the cake non-dairy.

    Thanks

  9. Loretta says:

    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.

    1. Rasa Malaysia says:

      Loretta – thanks so much for your amazing comment and thanks for loving this banana bundt cake recipe. :)

    2. Linda Volpe says:

      The cream on top of full fat coconut cream can be blended with a little lemon juice or apple cider vinegar and a pinch of salt to replace sour cream.

  10. Kathleen Richardson says:

    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.

    1. guest says:

      Hi Kathleen, that’s a great news I am so happy you love my site and my recipes. :)