We all need a foolproof banana cake recipe that we love and trust—it’s part of the reason bananas exist! This basic and forgiving banana bundt cake is easy to whip up. Sour cream and ripe bananas add lots of moisture. It bakes beautifully and slides right out of the bundt pan for a pretty presentation with minimal effort.
If you don’t already own a bundt pan, the investment is worth it to make this banana bundt cake recipe. (You can use the pan for other recipes too). And if you don’t have storage space for a Bundt pan, here’s a bundt cake hack for making a recipe using a regular cake pan instead.
Banana Bundt Cake Ingredients
- Shortening: This solid oil adds a tender, crumbly texture to the cake, helping it stay moist, airy and soft.
- Sugar: Granulated white sugar enhances the sweetness of the bananas and aids in the creaming process with the shortening, which contributes to a light and fluffy texture.
- Eggs: Provide structure and stability to the cake. Make sure they’re at room temperature for the best results.
- Vanilla: This aromatic extract enhances the overall flavor of the cake, adding a warm, floral note that complements the bananas.
- Bananas: Mashed ripe bananas add natural sweetness, moisture and the cake’s namesake flavor. Use very ripe bananas so your cake comes out strongly banana-flavored.
- Flour: All-purpose flour provides the structure for the cake, giving it the right amount of density and helping it hold its shape.
- Baking powder and baking soda: Leaveners make the cake rise, ensuring a tender and fluffy texture.
- Salt: A touch of salt boosts the flavors of the other ingredients and helps to balance the sweetness.
- Sour cream: Thick and creamy sour cream adds moisture, richness and a slight tanginess, which highlights the sweetness of the bananas.
- Walnuts: Chopped nuts add a delightful crunch and nutty flavor, contrasting the soft, moist cake.
- Whipped cream and sliced bananas (optional): These optional toppings add extra layers of flavor and texture. Whipped cream adds decadence, while sliced bananas enhance the banana flavor and add a fresh element.
Directions
Step 1: Prepare the cake batter
In a large bowl, cream the shortening and sugar until light and fluffy, about five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and stir in the bananas.
In another bowl, whisk to combine the flour, baking powder, baking soda and salt. Then add the dry mixed ingredients to the creamed mixture, alternating with sour cream and stirring until just combined. Stir in the walnuts and pour the batter into a greased and floured 10-inch fluted bundt pan.
Step 2: Bake the cake
Bake the cake at 350°F until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Cool the cake for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. If desired, serve the cake with whipped cream and fresh bananas.
Banana Bundt Cake Recipe Variations
- Add chocolate chips: Fold in 1 cup of chocolate chips along with the walnuts for a chocolatey twist.
- Go nuts: Substitute the walnuts with pecans for a different nutty flavor.
- Get glazed: In addition to or instead of whipped cream, drizzle vanilla glaze or caramel sauce over the cooled cake for added sweetness and visual appeal.
How to Store Banana Bundt Cake
Place leftover cake in an airtight container and refrigerate for up to five days. Let the cake come to room temperature before serving or heat up individual slices in a toaster oven for 10 to 15 minutes.
Can you freeze banana bundt cake?
Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw the cake in the refrigerator overnight and bring it to room temperature before serving. Add freshly sliced bananas to defrosted cake, don’t try to freeze the banana slices or they’ll brown.
Banana Bundt Cake Tips
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream. It provides a similar texture and tangy flavor with fewer calories.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, ensuring all other ingredients are also gluten-free. Here are our Test Kitchen’s favorite gluten-free flour brands.
Can I make this cake without nuts?
If you have a nut allergy or prefer a nut-free version, simply omit the walnuts. You’ll lose some crunch and texture but still have a flavorful cake.
