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Our popular moist Banana Cake Recipe with vanilla glaze is perfect for breakfast, brunch or dessert. It can be baked ahead of time for company and tastes even better the next day.
Easy Banana Cake Recipe
If you've never had banana cake before it is basically moist banana bread, in bundt cake form, with vanilla glaze. AKA: Heaven.
This recipe has been shared over 8,000 times, and has fantastic high reviews, and we totally get why. It’s moist, decadent, versatile and feeds a crowd.
Perfect for breakfast, brunch, or dessert. You won’t regret trying this recipe.
What is the difference between banana cake and banana bread?
The answer is they are very similar! My banana cake is made with sour cream which takes the flavor and consistency to the next level. Also, when I make this cake I typically add a glaze or frosting that banana bread doesn't have. Also, this recipe makes a lot more! We prefer making banana cake in our house.
Banana Cake Ingredients:
- Flour
- Baking Soda
- Salt
- Butter
- Sugar
- Vanilla
- Eggs
- Bananas
- Greek Yogurt or Sour Cream
Vanilla Glaze Recipe Ingredients:
- Powdered Sugar
- Vanilla
- Milk
How ripe should the bananas be for a banana bundt cake?
The bananas should be very ripe with brown spots on the skin. Overripe bananas are sweeter, more flavorful, and provide moisture to the cake.
Can I use frozen bananas for a banana bundt cake?
Yes, you can use thawed frozen bananas for a banana bundt cake. Thaw them completely and drain any excess liquid before mashing and incorporating them into the batter.
How to Make this Moist Banana Cake Recipe
- Mix dry ingredients
- Then beat in butter
- Add the rest of the wet ingredients and mix
- Pour batter into bundt cake pan and
- Bake at 350 degrees F for 65-75 minutes.
- While cake is in the oven, mix glaze ingredients.
- After the cake is cooled, pour glaze over the top.
Mmm. That glaze though.
Easy Moist Banana Cake Recipe Tips
- Use Overripe Bananas:The riper the bananas, the sweeter and more moist they will be. Look for bananas with brown spots on the skin, which indicates they are overripe and perfect for baking. The bananas should mash easily.
- Proper Mixing:Mix the ingredients until just combined. Overmixing can lead to a tougher texture. Start with mixing the wet and dry ingredients separately and then combine them until just incorporated.
- Avoid Overbaking:Overbaking can lead to a dry cake. To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
- Bundt Pan Preparation:Properly grease and flour the bundt pan to prevent the cake from sticking. Be sure to coat the entire pan, including creases.
Recipe for Banana Cake FAQs
What is a banana bundt cake?
A banana bundt cake is a type of cake made with ripe bananas as the primary flavoring ingredient. It's typically baked in a bundt pan, which gives it a distinctive ring shape.
What can I add to a banana bundt cake for extra flavor?
You can add chopped nuts (such as walnuts or pecans), chocolate chips, raisins, shredded coconut, or spices (like cinnamon or nutmeg) to enhance the flavor and texture of your banana bundt cake if desired.
Can I make a gluten-free or dairy-free banana bundt cake?
Yes, you can adapt the recipe to make a gluten-free or dairy-free banana bundt cake by using suitable alternative ingredients such as gluten-free flour blends and dairy-free milk and butter substitutes.
How do I prevent the banana bundt cake from sticking to the pan?
Properly grease and flour the bundt pan, ensuring that every crevice is coated. You can also use a baking spray with flour for added insurance against sticking.
What's the best way to remove the cake from the bundt pan?
Allow the cake to cool in the pan for about 10-15 minutes after baking. Then, carefully invert the pan onto a wire rack to release the cake. Gently tap the pan if needed. If any part of the cake sticks, use a thin knife or an offset spatula to gently loosen it.
How do I store a banana bundt cake?
Store the banana bundt cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate the cake, or freeze it for up to 2-3 months, tightly wrapped.
Can I make mini banana bundt cakes instead of one large cake?
Yes, you can use mini bundt pans or muffin tins to make individual-sized banana bundt cakes. Adjust the baking time accordingly, as they will cook faster than a full-size cake.
Note: add after storage section
Why is my banana cake not moist?
Overbaking:Overbaking is one of the most common reasons for dry cakes. If you leave the cake in the oven for too long, it can lose moisture and become dry. Use a toothpick or cake tester to check for doneness.
Using Too Much Flour:Using too much flour in the recipe can result in a dry cake. Be sure to measure your flour accurately, either by weighing it or using the spoon-and-level method (scoop flour into the measuring cup, then level it off with a knife).
Overmixing the Batter:Overmixing the cake batter can develop too much gluten, resulting in a tougher and drier texture. Mix the batter only until the ingredients are combined to avoid overmixing.
Not Using Ripe Bananas:Ripe bananas are sweeter and moister than unripe ones. Using underripe bananas in the cake may lead to a drier result. Make sure your bananas are very ripe with brown spots on the skin.
Altitude:High-altitude locations can affect baking outcomes. If you live at a high altitude, you may need to make adjustments to your recipes, such as reducing the leavening agents or increasing liquid content.
Why is my banana cake rubbery?
Overmixing the Batter:Overmixing the cake batter can lead to the development of excess gluten, resulting in a rubbery and tough texture. To prevent this, mix the ingredients only until they are just combined. Avoid overmixing, and be gentle when folding in dry ingredients.
Using High-Protein Flour:Using flour with a high protein content, such as bread flour, can contribute to a rubbery texture. Cake flour or all-purpose flour is typically better suited for tender cakes like banana cake.
Do bananas have to be ripe for banana cake?
Yes. This recipe will not work properly if the bananas are not very ripe. They should have brown or black spots all over the peel.
Can bananas be too old for banana cake?
Yes, bananas can become too old or overripe for making banana cake. While ripe bananas with brown spots are ideal for banana cake because they are sweeter and have a more intense banana flavor, there is a point at which bananas can become overly ripe and unsuitable for baking. If bananas have mold, a fermenting smell or excessive liquidity they are too old too use in recipes.
How do you ripen bananas in 10 minutes?
Ripening bananas in ten minutes is not a feasible or safe process. Bananas typically ripen naturally over time as they are exposed to air and ethylene gas, which is released by the fruit itself. Attempting to ripen bananas in such a short period is unlikely to yield desirable results and could potentially lead to undesirable changes in texture and flavor.
If you need ripe bananas quickly for a recipe, consider using one of the following methods, which are faster than natural ripening but still take more than ten minutes:
Baking Method:
- Preheat your oven to 300°F (150°C).
- Place unpeeled bananas on a baking sheet and bake them for about 15-20 minutes or until the skins turn black.
- Let the bananas cool before peeling and using them in your recipe.
Microwave Method:
- Pierce the unpeeled bananas several times with a fork or knife to allow steam to escape.
- Microwave the bananas in 30-second increments, checking after each increment. Depending on the size and ripeness of the bananas, it may take 1-2 minutes to ripen them.
- Let them cool briefly before using.
My mouth is watering just thinking about this easy banana cake made with sour cream!
You ready for this life changing banana recipe?!
BEST Recipe for Banana Cake
Absolutely delicious banana cake with vanilla glaze! Perfect for a special breakfast or dessert!
5 from 9 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 16
Calories: 332kcal
Author: Pretty Providence
Video
Ingredients
For the Cake
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cups butter
- 2 cups sugar
- 2 teaspoons vanilla
- 2 large eggs
- 4 very ripe bananas
- 1 cup plain greek yogurt or sour cream
For the Glaze
- 1 cup powdered sugar
- ½ teaspoon pure vanilla
- ¼ cup milk
Instructions
For the Cake
Preheat your oven to 350 degrees and generously butter your bundt pan.
Whisk together flour, baking soda and salt and set aside.
In a large bowl, beat your butter until creamy.Add sugar and beat until fluffy, then add in your vanilla.Add eggs one at a time, beating after each addition. Dump in your bananas and mix slowly until combined.Add dry ingredients a little at a time until incorporated.Add Greek yogurt and mix until combined.
Tap your pan on the counter a few times to help the batter settle.
Bake for 65-75 minutes, or until a fork inserted in the center of the cake comes out clean.
If cake begins to brown to quickly cover halfway through with a loose foil tent.
When cake is done, transfer to a cooling rack.
For the Icing
Whisk together powdered sugar, vanilla and milk, adding milk a little at a time until glaze is thin enough to drizzle on cooled cake.
Enjoy!
Place directly on rack.
Nutrition
Calories: 332kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 300mg | Potassium: 163mg | Fiber: 1g | Sugar: 36g | Vitamin A: 320IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.3mg
Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!
Later guys! I'm off to buy some bananas ;).
xo,
This recipe was originally published in November of 2015 and has been updated in 2019.
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Reader Interactions
Comments
Natasha
This Banana Cake Recipe with vanilla glaze is so moist! So much better than the regular banana cakes that I usually nake. The glaze really takes it to the next level.Reply
Kristen
This banana bread was so moist and I could not stop eating it.Reply
Meg Fisher
Question:
Could this be made in smaller loaf pans for Christmas gifts??Reply
Sarah
Yes I think that would work!! I've never done it, but if I did, I would double the glaze so there is plenty to put on the mini loafs!
Reply
Bylgja
We love this one!!! Thank you
I done this one like the recipe and just the perfect cake... and a also try is with coconut Oli instead off butter(same amount) delicious and in the glaze i but lemon drops instead of vanilla When one time i was out off butter and vanilla and that combo really works??Reply
Jessica
Oh my goodness those substitutions sound amazing! Thank you so much for sharing!
Reply
Clarissa Cameron
Thanks again for sharing, my husband will love these too!
Reply
Jessica
YAY! So glad to hear this! Thanks so much!
Reply
lauren kelly
I am surprising my banana loving kids with this gorgeous cake! I love it!Reply
Jessica
Oh YAY! I hope they love it!!!
Reply
Julie Blanner
I love banana cake! This won't last long in my house.
Reply
Jessica
I'm so glad!
Reply
Kristyn
Yum, soft, & so delicious!! The glaze is a nice little bonus, to something that already tastes so good!Reply
Jessica
You are so sweet! Thank you so much!
Reply
Pam Dana
My kids devoured this recipe! It was a hit! Thank you!Reply
Jessica
Yay! I'm so glad! Thanks for letting us know!
Reply
Amy Locurto
Yum! This cake is amazing!Reply
Jessica
Yay! I'm so glad you like it!
Reply
Pam Dana
This looks so good! My husband doesn't love cakes, but loves Banana Bread/Bars! I'm totally going to make this for him for is bday! Thanks!Reply
Jessica
I don't love cakes either and I love this one! I hope it's a success for you!
Reply
Molly Lappegaard
Made this yesterday, just made a browned butter icing instead. Delicious cake!
Reply
Sarah + Jessica
Yummmmmm!!! That would be delicious too! So glad you liked it!
Reply
Belinda
I made this cake last night as i had a heap of ripe frozen bananas in the freezer. I took the cake to work and it was such a hit everyone was raving about how moist and delicious it was. Will make again for sure. 5 star recipie!
Reply
alex robertson
Yum! Do I store this in the fridge or on the counter?
Reply
alex robertson
Yum! Do I store this in the fridge or on the counter?
Reply
Jessica @ Pretty Providence
On the fridge long term, but the counter is fine for a few hours!
Reply
Jessica @ Pretty Providence
On the fridge long term, but the counter is fine for a few hours!
Reply
