Decadent Banana Bundt Cake with Brown Butter Glaze: The Ultimate Overripe Banana Recipe
There’s nothing quite like the comforting aroma of a freshly baked banana cake filling your home. This spectacular banana bundt cake takes a classic favorite and elevates it to new heights with its incredibly soft, tender crumb, generous flecks of chopped nuts, and an unforgettable sweet brown butter glaze. It’s the perfect solution for those forgotten, perfectly overripe bananas sitting on your counter, transforming them into a show-stopping dessert that’s sure to impress.
Why This Banana Bundt Cake Recipe Is a Must-Try
While a comforting loaf of classic banana bread is always a welcome treat, this banana bundt cake, sometimes affectionately called “bananas n’ cream bundt cake,” offers a delightful twist on using up your overly ripe bananas. It’s a sophisticated yet incredibly easy-to-make dessert that promises equally, if not more, delicious results. From the moment this beautiful cake starts baking, its sweet, warm fragrance will envelop your kitchen, building anticipation for the tender slices to come.
This recipe has been a beloved staple since 2009, earning rave reviews from countless banana dessert enthusiasts. What sets it apart is its exceptionally moist and fluffy texture, bursting with natural banana flavor. The inclusion of chopped nuts adds a delightful textural contrast, but it’s the signature brown butter glaze that truly brings everything together, adding a nutty richness and an extra layer of sweetness that makes this bundt cake utterly irresistible. Every bite offers a perfect balance of soft cake, crunchy nuts, and a sweet, caramelized glaze, making it a truly unforgettable dessert.
Key Ingredients for Your Delicious Banana Bundt Cake
Preparing this delightful banana bundt cake requires a few common pantry staples. You can find all precise measurements, ingredients, and detailed instructions in the printable recipe card located at the very end of this post.
Ingredient Spotlight: Tips & Substitutions
Let’s dive deeper into the ingredients that make this banana bundt cake so special, along with some helpful substitution advice to ensure your baking success.
- BANANAS: This recipe calls for approximately 3 medium-sized ripe bananas, yielding about 1 ¼ cups once mashed. The golden rule for banana baked goods is simple: the riper the banana, the more intense and delicious the banana flavor in your finished cake. Bananas with yellow skins speckled with brown or black spots are ideal, as they are naturally sweeter and softer, making them easier to mash and integrate into the batter. For the absolute best results, slightly overripe bananas (almost entirely brown or black) are the real winners, as their sugars have fully developed. Avoid using underripe or green bananas, as they lack the necessary sweetness and moisture. If your bananas aren’t quite ripe enough, you can speed up the process by baking them in their skins on a baking sheet at 300°F (150°C) for 15-30 minutes until they turn black and soft.
- SHORTENING: Shortening contributes to an incredibly tender and moist crumb, giving the cake a delicate texture that butter alone might not achieve. If you prefer to use butter, you can substitute it one-to-one for the shortening. Keep in mind that using all butter may result in a slightly denser cake, though still delicious. Ensure it’s softened to room temperature for proper creaming.
- GRANULATED SUGAR: Provides sweetness and helps create a light and fluffy batter when creamed with shortening. You can experiment with replacing a small portion (e.g., ¼ cup) with light brown sugar for a deeper, more caramel-like flavor, which complements the banana beautifully.
- EGGS: Eggs act as a binder, providing structure to the cake while also adding richness and moisture. They help emulsify the batter, ensuring a smooth and cohesive mixture.
- VANILLA EXTRACT: A crucial flavor enhancer that complements the banana and adds warmth to the cake. Use pure vanilla extract for the best flavor.
- ALL-PURPOSE FLOUR: The primary structural component of the cake. Sifting your flour can help ensure a lighter, more even crumb, though it’s not strictly necessary if measured correctly.
- BAKING POWDER & BAKING SODA: These are the leavening agents responsible for the cake’s rise and tender texture. Baking soda reacts with the acidic sour cream and bananas, while baking powder provides additional lift. Ensure your leavening agents are fresh for optimal results.
- SALT: A small amount of salt balances the sweetness and enhances all the flavors in the cake.
- SOUR CREAM: This is a secret weapon for an incredibly moist bundt cake! Sour cream adds moisture and richness without thinning the batter, and its slight acidity helps to tenderize the gluten in the flour, resulting in a supremely soft crumb. Full-fat sour cream is recommended for the best texture and flavor. Plain full-fat Greek yogurt can be used as a substitute if sour cream is unavailable, though the flavor profile might be slightly different.
- CHOPPED WALNUTS: Walnuts provide a wonderful crunch and a nutty flavor that pairs beautifully with bananas. However, if you’re not a fan of walnuts or have a nut allergy, feel free to omit them entirely. You can also substitute them with other chopped nuts like pecans or even chocolate chips for a different kind of treat!
Baking Your Perfect Banana Bundt Cake: Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delectable recipe. For a convenient printable version with all precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare Your Pan: Preheat your oven to 350°F (175°C). This is a crucial first step, as you want the oven to be at the correct temperature when the cake goes in. Thoroughly grease and flour a 10-inch bundt pan or fluted tube pan. To ensure a clean release, use a pastry brush to apply a generous layer of shortening or butter to every nook and cranny of the pan. Then, sprinkle a couple of tablespoons of all-purpose flour into the pan, shaking and rotating it to coat the entire surface evenly. Tap out any excess flour. For chocolate cakes, you can use cocoa powder instead of flour to prevent white marks.
- Cream Shortening and Sugar: In a large mixing bowl, combine the softened shortening and granulated sugar. Using a hand mixer (or a stand mixer with the paddle attachment), cream these ingredients together on medium speed until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the batter, which is essential for a tender and airy cake texture. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Eggs Gradually: Add the eggs to the creamed mixture one at a time. After each addition, beat well until the egg is fully incorporated before adding the next. This allows the eggs to emulsify properly with the fats, creating a stable and smooth batter.
- Incorporate Vanilla and Bananas: Beat in the vanilla extract, ensuring it’s evenly distributed for a fragrant cake. Next, add your mashed ripe bananas. Mix thoroughly until the bananas are well blended into the batter. Don’t worry if there are a few small lumps of banana; they will soften and integrate during baking.
- Alternate Dry and Wet Ingredients: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Add about one-third of this dry mixture to the creamed banana mixture, mixing on low speed just until combined. Then, add half of the sour cream, mixing until just blended. Repeat this process, starting with another third of the dry ingredients, then the remaining sour cream, and finally the last of the dry ingredients. Mix only until no dry streaks of flour remain. Overmixing at this stage can develop the gluten too much, leading to a tough cake. Gently stir in the chopped walnuts by hand with a spatula, distributing them evenly throughout the batter.
- Fill the Pan: Carefully pour the prepared banana bundt cake batter into your greased and floured bundt pan. Use a spatula to gently spread the batter evenly around the pan. Gently tap the pan on your counter a couple of times to release any large air bubbles.
- Bake to Perfection: Place the bundt pan in the preheated oven and bake for 50-55 minutes. Baking times can vary depending on your oven, so always use a visual cue. The cake is done when a wooden toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently, especially during the first 30 minutes, to prevent the cake from sinking.
- Cooling Process: Once baked, remove the bundt cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This allows the cake to set and firm up slightly, preventing it from breaking when you invert it. After 10 minutes, carefully invert the pan onto the wire rack and lift the pan off. Allow the cake to cool completely on the wire rack before applying the glaze.
Crafting the Irresistible Brown Butter Glaze
The brown butter glaze is the crowning jewel of this banana bundt cake, adding a rich, nutty, and sweet finish. Here’s how to make it:
- Prepare Powdered Sugar: In a medium-sized mixing bowl, add the sifted powdered sugar. Sifting is important to prevent lumps in your final glaze.
- Brown the Butter: Place the unsalted butter in a small, light-colored saucepan. Melt the butter over medium heat, stirring occasionally. As the butter melts, it will foam, then turn clear, and finally begin to develop small golden-brown specks at the bottom of the pan. Continue cooking, stirring, until the butter turns a rich golden-brown color and emits a distinctly nutty aroma. This usually takes about 5-8 minutes. Watch it carefully, as it can go from perfectly browned to burnt very quickly. Remove the pan from the heat immediately once it reaches the desired color and fragrance. Pour the hot brown butter directly into the bowl with the powdered sugar.
- Mix the Glaze: Add the milk and vanilla extract to the powdered sugar and brown butter. Stir vigorously with a whisk or rubber spatula until the mixture is completely smooth and free of lumps. The consistency should be pourable but thick enough to coat the back of a spoon. If the glaze is too thick, add a tiny bit more milk (half a teaspoon at a time) until the desired consistency is reached. If it’s too thin, whisk in a tablespoon or two more sifted powdered sugar.
EXPERT TIP: For easier cleanup and to catch any drips, place a piece of parchment paper or waxed paper under the wire rack before you start glazing your cake.
- Glaze the Cake: Once the cake has completely cooled, generously pour the warm brown butter glaze over the top of the bundt cake. Allow it to drip naturally down the sides, creating beautiful streaks. For a smoother, more even coat, you can gently guide the glaze with a metal icing spatula. Let the glaze set for a few minutes before slicing and serving.
Frequently Asked Questions & Expert Baking Tips
Absolutely not! While chopped walnuts add a wonderful crunch and complement the banana flavor beautifully, you can certainly make this cake without them if you prefer. For those who love extra indulgence, consider substituting the walnuts with an equal amount of mini chocolate chips or even chopped pecans for a slightly different nutty profile.
To maintain optimal freshness, store your banana bundt cake in an airtight container or wrap it tightly with plastic wrap. If the cake is unglazed, it can be kept at room temperature for 2-3 days. If you’ve applied the delicious brown butter glaze (which contains milk), it’s best to store the cake in the refrigerator for 4-5 days to prevent spoilage and maintain the glaze’s texture. Always ensure it’s well covered to prevent it from drying out.
Yes, this banana bundt cake is a fantastic make-ahead dessert! You can bake the cake 1-2 days in advance and store it at room temperature, tightly wrapped in plastic wrap, without the glaze. The brown butter glaze can also be prepared 1-2 days ahead of time, stored in an airtight container, and refrigerated. However, for the best flavor and texture, we highly recommend glazing the cake on the day you plan to serve it. Refrigerating cakes, especially those with glaze, can sometimes lead to a slightly drier texture, so keeping the components separate until serving time is your best bet for success.
Yes, this cake freezes beautifully! For best results, freeze the cake unglazed. Allow the baked cake to cool completely. Wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. You can freeze it for up to 2-3 months. When ready to serve, thaw the cake overnight in the refrigerator, then bring it to room temperature before preparing and applying the brown butter glaze.
Proper pan preparation is key! First, ensure your bundt pan is thoroughly greased, getting into all the crevices. Using solid shortening or softened butter is more effective than cooking spray for this type of pan. After greasing, flour the pan meticulously. Sprinkle a tablespoon or two of flour into the greased pan, then tilt and rotate the pan to coat every surface. Tap out any excess flour. For an extra layer of protection, some bakers swear by a baking spray that contains flour. Also, avoid inverting the cake too soon after baking; allowing it to cool in the pan for 10-15 minutes helps it firm up and release cleanly.
The most reliable test is the toothpick method. Insert a long wooden skewer or toothpick into the very center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If you see wet batter, continue baking for a few more minutes and retest. The top of the cake should also spring back gently when lightly touched.
Absolutely! This recipe is quite versatile. Besides walnuts or chocolate chips, you could try adding shredded coconut, dried cranberries, or a teaspoon of ground cinnamon or nutmeg to the dry ingredients for an extra layer of flavor. Just be mindful not to overcrowd the batter with too many additions, which could affect the cake’s structure.
Delightful Serving Suggestions
This magnificent banana bundt cake, crowned with its rich brown butter glaze, is truly versatile. It’s absolutely delightful on its own, offering a perfect blend of sweet banana flavor and a tender, moist texture. For a simple yet elegant presentation, dust it with a little extra powdered sugar or sprinkle some additional chopped nuts over the glaze. Enjoy a generous slice with your morning cup of coffee or tea for a luxurious start to your day. Alternatively, serve it as a sophisticated dessert after dinner, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. No matter how you choose to serve it, this banana bundt cake is guaranteed to be a hit!
Explore More Delicious Banana Recipes
If you find yourself with even more ripe bananas or simply can’t get enough of their sweet flavor, be sure to check out these other fantastic banana-centric recipes that are equally simple and satisfying:
- Chewy Banana Cookies
- Simple and Easy Banana Cake
- Fluffy Banana Muffins
- Unique Banana Upside Down Muffins
I pour my heart into baking and cooking, and love nothing more than sharing my kitchen experiences with all of you! To make sure you never miss a new recipe, I offer a convenient newsletter every time a fresh dish is posted. Simply subscribe today and start receiving your free daily recipes directly to your inbox!
Banana Bundt Cake
IMPORTANT – There are often Frequently Asked Questions and Expert Tips within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ⅓ cup shortening
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups mashed ripe bananas about 3 medium
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces sour cream 1 cup
- ¾ cup chopped walnuts
Brown Butter Glaze
- ½ cup unsalted butter
- 3 cups powdered sugar sifted
- 2 teaspoons vanilla
- 4-6 Tablespoons milk as needed to thin the glaze
Things You’ll Need
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Hand mixer
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Mixing bowls
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10 inch bundt cake pan
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Saucepan
Before You Begin
- Place a piece of waxed paper under the wire rack before adding the glaze. This will help catch any runoff, making cleanup a breeze.
- This recipe is best with very ripe bananas (about 3 medium, mashed to 1 ¼ cups). The browner the peel, the sweeter and more flavorful your cake will be. Avoid green or underripe bananas.
- Walnuts are optional. Feel free to omit them or substitute with pecans or chocolate chips if desired.
Instructions
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Preheat oven to 350F (175°C). Thoroughly grease and flour a 10-inch bundt pan or fluted tube pan, ensuring all crevices are coated.
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In a large bowl, cream the shortening and granulated sugar with a handheld mixer until the mixture is light and fluffy, about 2-3 minutes.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Beat in the vanilla extract. Then, add the mashed bananas and mix well until combined.
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In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add this dry mixture to the creamed banana mixture alternately with the sour cream, beginning and ending with the dry ingredients. Stir just until combined, being careful not to overmix. Fold in the chopped walnuts.
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Pour the batter evenly into the prepared bundt pan.
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Bake at 350°F (175°C) for 50-55 minutes, or until a wooden toothpick inserted near the center of the cake comes out clean.
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Cool the cake in the pan on a wire rack for 10 minutes before inverting it onto the wire rack to cool completely.
Brown Butter Glaze
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In a medium bowl, measure out the powdered sugar.
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Place butter in a small, light-colored saucepan. Melt the butter over medium heat, stirring occasionally. Continue to cook until the butter turns a rich golden brown color and smells nutty. Remove immediately from heat and pour the hot brown butter into the bowl of powdered sugar.
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Add milk and vanilla extract to the mixture, stirring with a whisk or spatula until completely smooth and free of lumps. Adjust milk quantity as needed to achieve a pourable but thick glaze consistency.
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Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides. Use a metal icing spatula if desired to help spread it. Let the glaze set before serving.
Expert Tips & FAQs
- Store your banana bundt cake in an air-tight container or wrapped well with plastic wrap. Keep at room temperature (without the glaze) or in the refrigerator (with the glaze) for 4-5 days.
- Make Ahead – You can prepare, bake, and store the banana bundt cake at room temperature without the glaze 1-2 days ahead of time. You can prepare the glaze, store it in an air-tight container, and refrigerate 1-2 days ahead as well but I would suggest topping with the glaze the day of. Because the glaze contains milk it will need to be refrigerated and refrigerating cakes tend to make them dry. Preparing the glaze and cake separately is your best route for success.
- Freezing: Unglazed cake can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before glazing.
- Troubleshooting Dry Cake: Ensure you’re measuring flour correctly (spoon and level, don’t scoop directly from the bag). Avoid overbaking; ovens vary, so rely on the toothpick test. Overmixing the batter can also lead to a tough, dry cake.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on July 7, 2009, and has since been extensively updated with new photos, expanded expert tips, and enhanced details to bring you the very best experience.