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Easy Banana Bundt Cake

This gorgeous Easy Banana Bundt Cake is a perfect use for overripe bananas.  Made without sour cream it is lovely with a simple glaze or powdered sugar dusting.

A beautiful rose shaped easy banana bundt cake dusted with powdered sugar

What readers say:

“I found this cake recipe about 2 months ago and decided to bake it, we liked the idea of a cake and not bread. OMG it was so good that my hubby has been stocking our little freezer with bananas ever since.”

Jaime

“This is the ONLY banana bread recipe I will ever make again. I’ve made it at least 5 times at this point and am about to pop another in the oven. Absolutely the best! Thank you for the recipe.”

Samantha

Hi everyone, I’m Carlee from Cooking With Carlee and truth be told, it is never a very hard sell for me to make a cake. In fact I have been known to celebrate the fact that it is Saturday by baking a Devilishly Good Chocolate Cake with the best ever Shiny Fudge Frosting. It is decadent, chocolaty and delicious.

Living with a toddler can be rough sometimes. I know we can’t be the only ones who go through food phases, so I am sure some of you can relate. Recently we were sooooo into bananas.

My little man ate so many that we had to buy a couple of bunches a week and he was on a two banana a day rationing program. Then as fast as it started, we were done with bananas. DONE!

Now I am not one to let good food go to waste, but it doesn’t take long before we have a few brown bananas. So I take the lemon and turn it into lemonade, or take the overripe bananas and turn them into this banana bundt cake might be a more accurate description! 

Add a fancy bundt pan and you are set. That is perfect for a busy mom with no artistic talent like myself! So next time you find yourself with a few overripe bananas, go ahead and bake a cake!

~Carlee

Thanks Carlee for sharing this gorgeous cake with us!

What is the difference between banana bread and banana cake?

Although they share many of the same ingredients, banana bread and banana cake are different.  The main difference is in their texture.  Banana cake is lighter and less dense than its bread counterpart.

Ingredients you need

  • ripe bananas
  • sugar
  • vegetable oil
  • eggs 
  • vanilla
  • flour
  • baking soda
  • cinnamon
  • salt

What Bundt pan works for this?

I love how pretty this Banana bundt cake looks that Carlee made! I can’t wait to get the Rose Bundt Pan so I can make some gorgeous cakes like this. It’s such an easy way to make a cake look elegant without all the work!

This cake was made in a 10 cup Bundt pan.  So you can swap it for any other similar sized Bundt pan. Check out a few options you could use below.

The fancier the bundt pan the more care you will need in greasing it. Make sure the baking spray gets into all the little crevices. If you have a problem with cakes sticking try using this cake goop from Sugar Geek Hero.

Other Bundt pans you could try

A slice of easy banana bundt cake.

How to make this

  1. Preheat your oven and grease a large bundt pan.
  2. Mash the bananas and stir in sugar, vegetable oil, eggs and vanilla.
  3. Whisk together the flour, baking soda, cinnamon and salt.
  4. Stir the flour mixture into the banana mixture, just until mixed. Don’t over mix it!
  5. Pour your batter into the pan and bake.
  6. Cool for 15 minutes before turning out the cake onto a wire rack to cool completely.
  7. Dust with powdered sugar or drizzle with a simple powdered sugar and cream glaze (or both!)

Note: I find that having a pretty cake stand or cake plate is another great way to level up a simple cake like this.

Other ways to finish a Bundt cake

You don’t have to know any fancy decorating techniques to make a cake something special. A fun pan and dusting of powdered sugar and you are in business. Or add a little glaze and you are golden.

Here are a few other finishing options readers have suggested:

  • Brown sugar butter icing
  • Powdered sugar glaze using coconut milk
  • Cream cheese icing
Beautiful rose like easy banana bundt cake topped with glaze.

Other reader suggestions

  • “I butter my Bundt pan and then roll around ground almond and pistachios with white and brown sugar before putting in half the batter, swirling in more almond and pistachio sugar mixture and then the rest of the batter with one last swirl.” -Christopher
  • “The first time I added chocolate chips. It made a wonderful breakfast coffee cake. 2nd time I left out the chocolate chips and sprinkled the top generously with chopped pecans. It gave the cake a nice crunch, but I missed the chocolate chips. Today’s version will definitely have the chocolate chips added. I plan on making a version of this with raisins in the future.” -MK

For more easy cakes try these:

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Recipe

Easy Banana Bundt Cake

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 263kcal
Author: Jade Jones

Ingredients

  • 3-4 medium bananas the riper the better
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs beaten
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt

Instructions

  • Preheat your oven to 350°F and grease a 10 cup capacity Bundt pan.
  • In a large bowl, mash the bananas until mostly smooth.  Stir in the sugar, vegetable oil, eggs and vanilla.
  • In a small bowl, whisk together flour, baking soda, cinnamon and salt.
  • Stir the flour mixture into banana mixture until just mixed. Do not overmix!
  • Pour the batter into the prepared pan. Bake for 40-45 minutes or until a skewer comes out clean when poked into the cake.
  • Cool for 15 minutes in the pan before turning out to cool completely.
  • Dust with powdered sugar or drizzle with a simple powdered sugar and cream glaze (or both!)

Notes

This cake was made in a 10 cup Bundt pan.  So you can swap it for any other similar sized Bundt pan.
Here are a few other finishing options readers have suggested:
  • Brown sugar butter icing
  • Powdered sugar glaze using coconut milk
  • Cream cheese icing
 

Nutrition

Calories: 263kcal | Carbohydrates: 56g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 121mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 80IU | Vitamin C: 2.6mg | Calcium: 12mg | Iron: 1.3mg
Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

25 Comments

  1. I found this cake recipe about 2 months ago and decided to bake it, we liked the idea of a cake and not bread. OMG it was so good that my hubby has been stocking our little freezer with bananas ever since . Guess what I’m baking tonight?! (I bet you guess right, and now your gonna check to see if you have bananas in your freezer too huh? Lol) Thank you for sharing this with us. I ice mine with a brown sugar/butter icing, supper delicious!

    1. Jaime, thank you for your lovely comment. A brown sugar butter icing sounds incredible! Makes me think of butterscotch. Thanks for the tip!

      1. Thanks so much! I baked it again tonight and I’m gonna put a powdered sugar glaze over it using some coconut milk I have left over! We love this dessert!!!

  2. 5 stars
    Solid recipe that yields a gorgeous cake. I butter my Bundt pan and then roll around ground almond and pistachios with white and brown sugar before putting in half the batter, swirling in more and then the rest of the batter with one last swirl. My daughter loves making it with me, and my wife and I love eating it 😂

  3. This is the third time I’m making this cake. Just love it! It’s so easy. The first time I added chocolate chips. It made a wonderful breakfast coffee cake. 2nd time I left out the chocolate chips and sprinkled the top generously with chopped pecans. It gave the cake a nice crunch, but I missed the chocolate chips. Today’s version will definitely have the chocolate chips added. I plan on making a version of this with raisins in the future. This cake is the best way to use up over-ripe bananas.

  4. 5 stars
    This is the ONLY banana bread recipe
    I will ever make again. I’ve made it at least 5 times at this point and am about to pop another in the oven. Absolutely the best! Thank you for the recipe.

  5. Looks delicious. Maybe it’s just me, but I think you should have taken the picture from a different angle or something. The recipe says it is a full size Bundt cake, but I can’t tell that from the picture. I have a set of Bundt cupcake pans exactly like that. The picture made it look like one of those on a single serve dessert plate.

    1. Thanks for your comment Steve. I can see where you are coming from. I’ll pass the word onto Carlee who wrote this great post. Let me know when you make the dish!

    1. Thank you Clariece for taking the time to leave a comment! I’m glad that you loved the cake and will plan on making it again! Happy eating!

  6. That looks really good. I’m a two banana a day girl just like Jaxon. Sometimes they just seem to get overripe. I love your recipe. No pudding mix added! Can’t wait to try it!

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