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Piece of Banana Bundt Cake on a white plate and dripping with brown sugar glaze.
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Banana Bundt Cake with Brown Sugar Glaze

This banana Bundt cake is incredibly moist, packed with ripe banana flavor, and finished with a warm brown sugar glaze that drips into every groove! Easy enough for everyday baking but impressive enough for brunch, holidays, or sharing with friends.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Keyword: Banana Bundt Cake with Brown Sugar Glaze
Servings: 12 people
Calories: 596kcal
Author: Amanda Rettke--iambaker.net

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

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.

Nutrition

Serving: 1piece with glaze | Calories: 596kcal