If you love moist, tender banana bread, this Banana Bundt Cake with Brown Sugar Glaze will feel instantly familiar in the best way. It has that same rich banana flavor and soft crumb, just baked into a beautiful Bundt and finished with a buttery brown sugar glaze. Ripe bananas add natural sweetness and incredible flavor, making each slice perfect for brunch, a cozy afternoon treat, or even dessert. If you enjoy banana desserts, be sure to check out my Ultimate Banana Recipe Collection for even more banana-inspired treats!
Ingredients & Substitutions
- Flour: All-purpose flour works great for a soft, tender cake. You can also try light whole wheat flour for a nuttier flavor or gluten-free all-purpose flour if needed.
- Sugars: This cake uses both granulated sugar and light brown sugar for sweetness and extra moisture. You can swap light brown sugar for dark brown sugar for a richer, caramel-y flavor.
- Eggs: Large eggs at room temperature help the batter mix smoothly. No eggs on hand? Check out my egg substitutes to try!
- Sour Cream: Sour cream keeps the cake tender and adds a touch of tang. Greek yogurt or buttermilk works too if that’s what you’ve got.
- Brown Sugar Glaze: This sweet glaze of butter, brown sugar, heavy cream, and vanilla makes the cake extra special. You can swap half-and-half or whole milk for the heavy cream if you want a lighter glaze.
- Nuts (Optional): Chopped pecans or walnuts add a lovely crunch and extra flavor. You can skip them or swap for your favorite nut if you like.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead and keep it at room temperature, loosely covered with foil or a cake dome. The glaze is best added just before serving, so it stays shiny and drippy.
Can I use frozen bananas?
Absolutely! Just thaw them completely and mash well before adding to the batter. Frozen bananas work great and are perfect if you’re using up overripe bananas you’ve been saving.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum for structure. The cake may be slightly more delicate, but it will still be moist and delicious.
Can I skip the nuts?
Of course! Nuts are optional and add a nice crunch, but the cake is wonderful on its own. You can also swap in your favorite nut if desired.
Can I add any mix-ins?
Absolutely! Chocolate chips, mini white chocolate chips, dried cranberries, or even a handful of toasted coconut all work beautifully. Just fold them in gently after adding the dry ingredients so the cake stays tender.
Can I use a different pan, like a 9×13-inch baking dish?
Yes, a 9×13-inch pan will work just fine. Bake at 325°F for 40 to 50 minutes, checking for doneness with a toothpick in the center. The cake will be slightly thinner than a Bundt version but just as moist and flavorful. Let it cool completely before glazing for the best results.
Serving Ideas for Banana Bundt Cake with Brown Sugar Glaze
- Simple & Cozy: Slice and serve with a hot cup of coffee or tea. The brown sugar glaze stays soft and glossy, making this banana Bundt cake perfect for slow mornings or an easy afternoon treat.
- Brunch-Ready: Serve with fresh fruit like berries or sliced bananas, plus scrambled eggs or a savory roasted potato breakfast casserole to balance the sweetness for a relaxed brunch spread.
- Extra Treat: Warm individual slices for a few seconds and top with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe) or a dollop of whipped cream for an easy dessert upgrade.
- Perfect for Sharing: This cake travels well, making it ideal for potlucks, brunch gatherings, or holiday mornings when you want a homemade cake that feels special but effortless.
How to Store Banana Bundt Cake with Brown Sugar Glaze
Room Temperature: Once the glaze has set, store the cake covered at room temperature for up to 2 days. A cake dome or loosely tented foil works best to keep the crumb soft without trapping moisture.
Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. Let slices come to room temperature before serving, or warm briefly to bring back that tender texture.
Freezer: This banana Bundt cake freezes well. Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then add glaze if freezing unglazed.
Banana Bundt Cake with Brown Sugar Glaze
Ingredients
Cake
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 4 ripe bananas, mashed (about 1 ¾ cups)
- 1 cup (230 g) sour cream, room temperature
Brown Sugar Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (59.5 g) heavy cream
- 1 pinch kosher salt
- ½ teaspoon pure vanilla extract
Optional Topping
- pecans or walnuts, chopped
Instructions
Bundt Cake
- Preheat the oven to 325°F. Generously spray a 12-cup Bundt pan with nonstick baking spray, making sure all grooves are well coated. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and baking powder. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla extract and mix until incorporated.
- Add the mashed bananas and mix on low speed just until incorporated.
- Add half of the dry ingredients and mix on low speed until mostly combined.
- Add the sour cream and mix gently. Then, fold in the remaining dry ingredients with a spatula, just enough to combine so the cake stays tender.
- Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles.
- Let the batter rest at room temperature for 10 minutes to allow the flour to fully hydrate; this helps the cake stay moist and tender.
- Bake for 70 to 80 minutes, or until the top springs back lightly when pressed and the edges begin to pull away from the pan. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Brown Sugar Glaze
- In a small saucepan over medium heat, add the butter and brown sugar. Stir constantly until melted and bubbling. Let bubble gently for 2 minutes.
- Stir in the heavy cream and kosher salt. Simmer for 2 to 3 minutes, stirring constantly, until slightly thickened.
- Remove from heat and stir in the vanilla extract.
- Let the glaze cool for about 5 minutes before drizzling over the cooled cake.
- Sprinkle with chopped nuts, if using, before the glaze sets.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This banana Bundt cake is unbelievably moist, and that brown sugar glaze takes it over the top. I love it.
Elizabeth
A moist banana dessert? Yes, please! This is so good, and I loved it best with nuts on top. It reminds me of banana bread.
Stephanie
I love this cake with and without the glaze. The glaze is almost like a syrup over the cake…so good!
Bella
This cake is really good. Perfect with my coffee or tea. I enjoyed a piece as an afternoon pick-me-up.
