This banana bundt cake recipe makes a super moist and flavorful banana cake packed with overripe bananas. Topped with creamy and delicious cream cheese frosting and crispy banana chips. So easy to make. No mixer required! It’s a great way to use up frozen or over-ripe bananas!
How to make Banana Bundt Cake
Preheat the oven to 325 °F. Mash the bananas on a shallow plate with the fork. You can also mash it in a bowl using a pastry blender or potato masher.
In a medium-sized bowl, whisk or mix the first 4 wet ingredients until the sugar is almost dissolved. Add the rest of the wet ingredients. Mix until well blended.
Sift all the dry ingredients into the wet ingredient mixture in the bowl. Mix just until incorporated (Do not overmix), then add the mashed banana. Mix just until combined.
Generously grease the bundt pan with cooking oil spray or brush it with cooking oil.
Tap to release some air bubbles. Slide in the center-middle rack of the preheated oven at 325°F. Bake for 45 to 50 minutes.
Test the cake with a toothpick or bamboo skewer, when inserted in the cake and comes out clean it’s done and remove it from the oven.
Let it cool in the bundt pan on a cooling rack for 10 minutes. After 10 minutes, remove from the pan and transfer on a cooling rack inverted to cool completely then transfer to the cake server.
Meanwhile, make the cream cheese frosting.
How to make the cream cheese frosting. Cream the softened butter and softened cream cheese by hand using a whisk or electric mixer. Gradually, add the icing or powdered sugar. Beat and mix until smooth.
Pour the cream cheese frosting over the banana bundt cake that has been cooled. Then topped with chopped banana chips.
If you want to showcase the beautiful bundt cake shape. After slicing, drizzle or serve the cream cheese frosting on the side with the banana chips.
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Watch How to Make It
Equipment
- 7-cup bundt pan
Ingredients
- 1½ cups overripe bananas previously frozen 2 to 3 bananas
Wet Ingredients
- 2 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- ¼ cup greek yogurt substitute sour cream
- ½ cup coconut milk substitute evaporated milk
- 1 tsp pure vanilla extract
Dry ingredients
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon powder optional
- ⅛ to ¼ tsp ground nutmeg optional
For the Cream cheese frosting
- ⅓ cup cream cheese softened
- 3 tbsp salted butter
- 1 cup powdered sugar or to taste
- ½ tsp pure vanilla extract
For the optional topping
- Banana chips or use chopped roasted walnuts
Instructions
- Preheat the oven to 325 °F. Mash the bananas on a shallow plate with the fork. You can also mash it in a bowl using a pastry blender or potato masher.
- In a medium-sized bowl, whisk or mix the first 4 wet ingredients until the sugar is almost dissolved. Add the rest of the wet ingredients. Mix until well blended.
- Sift all the dry ingredients into the wet ingredient mixture in the bowl. Mix just until incorporated (Do not overmix), then add the mashed banana. Mix just until combined.
- Generously grease the bundt pan with cooking oil spray or brush it with cooking oil.
- Tap to release some air bubbles. Slide in the center-middle rack of the preheated oven at 325°F. Bake for 45 to 50 minutes.
- Test the cake with a toothpick or bamboo skewer, when inserted in the cake and comes out clean it's done and remove it from the oven.
- Let it cool in the bundt pan on a cooling rack for 10 minutes. After 10 minutes, remove from the pan and transfer on a cooling rack inverted to cool completely. Then transfer on a cake server.
- Meanwhile, make the cream cheese frosting. Cream the softened butter and softened cream cheese by hand using a whisk or electric mixer. Gradually, add the icing or powdered sugar. Beat and mix until smooth.
- Pour the cream cheese frosting over the banana bundt cake that has been cooled. Then topped with chopped banana chips or chopped walnuts.
