Overripe bananas give this cake the perfect amount of sweetness. It has a little zing from lemon zest and buttermilk, too. All those flavors are wrapped up in a perfectly tender cake, and each bite is just heavenly. It’s also a stress-free cake. It only takes about 15 minutes to prepare the batter, and then all you have to do is pop it in the oven for just under an hour. The glaze takes another 5 minutes or so, but as you can see, most of the prep work is pretty hands-off. 😅 With nice, ripe bananas, it’s sweet and flavorful and always hits the spot. But that doesn’t mean I’m skimping on the flavors here. The salted caramel glaze complements the bananas so beautifully that my mouth is watering just thinking about it. Plus, the bundt tin makes the cake so darn pretty! 😍
Recipe Ingredients
How to Make Banana Bundt Cake
Make the Banana Bundt Cake
Preheat oven to 350℉ (175℃) and grease your bundt pan. Dry Ingredients – Sift the flour, baking soda, baking powder, and salt into a medium mixing bowl and mix well. Then, set aside. (Photo 1) Mash the overripe bananas and add a teaspoon of lemon juice. (Photos 2-3) Whip butter, vegetable oil, sugar, and brown sugar on medium-high in a separate bowl until pale and fluffy. (Photos 4-5) Wet Ingredients – Add eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon zest, and mashed bananas. (Photos 6-7) Assemble – Slowly add the dry ingredients in three batches to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir just until combined. (Photo 8) Pour batter into the greased and floured bundt pan and gently tap on a work surface to remove excess air. (Photo 9) Bake at 350℉ (175℃) for 45-50 minutes. A toothpick inserted into the center should come out clean. (Photo 10) Cool completely, then proceed with the glaze.
Make the Glaze
Melt – In a small saucepan, bring butter, brown sugar, and milk to a simmer. Whisking frequently, cook until the sugar dissolves—a minute or two. (Photo 11) Remove from the heat and let it cool for 5 minutes. Add vanilla, whisking to combine. Finished Glaze – Add powdered sugar ¼ cup at a time, whisking vigorously until you achieve your desired consistency. (Photos 12-13) Serve – The icing will firm up rapidly, so make sure the cake is cool and ready for the glaze. Drizzle the glaze over the cake and then top immediately with nuts if desired. (Photo 14)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This cake is best made a day or two ahead of time to let the flavors meld. Just keep it on your countertop wrapped in plastic wrap or stored in an airtight container until ready to serve. You can even freeze it for up to 3 months.
Serving and Storage Instructions
Slice up this cake after it is cooled and glazed, and serve it! Keep it at room temperature in an airtight container for 2-3 days, or refrigerate it for up to a week. You can also freeze it for up to six months.
What Goes With Banana Bundt Cake
This delicate cake is the perfect finish to a traditional Southern dinner. Finish off Southern fried chicken, collard greens, and mashed potatoes with this cake and a glass of sweet iced tea. 😉
More Beautiful Bundt Cakes to Try
Watch How to Make It
