This isn’t just big banana bread; it’s a dense, velvety cake that stays impossibly moist for days thanks to a secret weapon in the batter. With a tender golden crumb and a rich cream cheese glaze that drips down every curve, this is the ultimate way to rescue those brown bananas sitting on your counter.
Prep: 20 mins | Cook: 60 mins | Total: 1 hr 20 mins | Serves: 12 | Difficulty: Medium
Why You’ll Love This Recipe
- ✅ Impossibly Moist Texture: The addition of full-fat sour cream ensures the crumb remains tender and dense, never dry or crumbly.
- ✅ Deep Caramel Flavor: We use a high ratio of brown sugar and cinnamon, which caramelizes against the bundt pan edges for a slightly crisp, sticky crust.
- ✅ Crowd-Pleasing Glaze: The tangy cream cheese icing cuts through the sweetness of the ripe bananas, creating a perfectly balanced bite.
Ingredient Notes
- 4 Ripe Bananas (approx. 1¾ cups): The blacker the better. Heavily spotted bananas contain more sugar and moisture, which is essential for the cake’s structure.
- 1 cup Sour Cream (Room Temp): This is the game-changer. Its acidity activates the baking soda for lift, while its fat content guarantees a luxurious mouthfeel.
- 1 cup Unsalted Butter: Must be softened to room temperature so it can aerate properly with the sugars during the creaming process.
- 3 cups All-Purpose Flour: Spoon and level your flour. Scooping directly can pack too much into the cup, leading to a heavy, dry cake.
- 2 tsp Vanilla Extract: Don’t skimp here; vanilla enhances the perception of sweetness and rounds out the banana flavor.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
In a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for a full 3-4 minutes. You want the mixture to look pale and fluffy—this aeration is key for a bundt cake that isn’t heavy as a brick.
Step 2: Add Wet Ingredients
Lower the speed and add the eggs one at a time, mixing fully after each. Beat in the vanilla and your mashed bananas. Don’t worry if the batter looks slightly curdled at this point; it will smooth out when the flour is added.
Step 3: The “Alternate” Mix Method
In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients in three parts, alternating with the sour cream in two parts (Dry -> Sour Cream -> Dry -> Sour Cream -> Dry). Mix only until the flour just disappears to keep the cake tender.
Step 4: Bake to Perfection
Pour the thick batter into a generously greased bundt pan. Bake at 350°F (177°C) for 55–65 minutes. A toothpick should come out clean or with just a few moist crumbs attached.
💡 Pro Tip: Grease your bundt pan right before filling it, not way in advance. If you grease it too early, the oil can slide down the sides, leaving the top edges vulnerable to sticking.
Common Mistakes (And How to Fix Them)
- Mistake 1: Under-baking the Bundt.
- Mistake 2: Sticking to the Pan.
Storage & Reheating
- Counter: Keeps well at room temperature in an airtight container (or cake dome) for up to 3 days.
- Fridge: Can be refrigerated for up to 1 week, though this may dry it out slightly.
- Freezer: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw on the counter for a quick snack.
Serving Suggestions
- Warm & Buttered: Toast a slice and slather with salted butter for breakfast.
- Dessert Style: Serve with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
FAQ
Can I use frozen bananas?
Yes! Thaw them completely first. They will release a lot of liquid—do not discard this liquid! Pour it all into the batter, as it’s packed with flavor.
Why did my cake sink in the middle?
This usually means it was under-baked. The structure wasn’t set enough to hold its weight. Next time, give it 5-10 more minutes and test with a long skewer, not just a short toothpick.
Can I substitute the sour cream?
Full-fat plain Greek yogurt is the best substitute. In a pinch, buttermilk works too, but the batter will be thinner and the crumb slightly airier.
Conclusion
This Banana Bundt Cake transforms humble overripe fruit into a centerpiece dessert. With its sturdy yet tender crumb and rich flavor profile, it’s destined to become your new go-to standard for baking with bananas.
Moist Tender Banana Bundt Cake
Equipment
- 10-inch Bundt Pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter (softened to room temp)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1 3/4 cups mashed ripe bananas (about 4 bananas)
- 1 cup sour cream (full fat, room temp)
- 4 oz cream cheese (softened, for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan with butter and flour, or use a baking spray containing flour.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas (the batter may look curdled, which is normal).
- Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts (Flour -> Sour Cream -> Flour -> Sour Cream -> Flour). Mix just until the flour disappears.
- Pour batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
- Whisk softened cream cheese, powdered sugar, and milk until smooth. Drizzle over the cooled cake.