The Best Moist Banana Bundt Cake with Brown Butter Glaze & Walnuts
Prepare to fall in love with this incredibly soft and tender Banana Bundt Cake, bursting with authentic banana flavor and complemented by delightful chopped nuts. Crowned with a sweet, nutty brown butter glaze, this cake is the ultimate solution for those forgotten, perfectly overripe bananas lingering on your counter. It’s not just a cake; it’s a comforting slice of homemade perfection that promises to be a new family favorite.
Why This Banana Bundt Cake Recipe Works So Perfectly
This Banana Bundt Cake, sometimes affectionately known as bananas ‘n’ cream bundt cake, isn’t just another dessert; it’s a delightful reinvention of how you can utilize those forgotten bananas sitting on your kitchen counter. While a classic banana bread always hits the spot, there’s something truly special about whipping up this bundt cake that delivers equally, if not more, delicious results.
What makes this recipe stand out? It’s the perfect combination of texture, flavor, and an undeniable aroma. The cake boasts an incredibly soft, moist crumb that melts in your mouth, thanks to the ideal balance of ingredients. The deep, sweet banana flavor is intensified by using truly ripe (or even overripe!) bananas, ensuring every bite is rich and satisfying. The addition of crunchy walnuts provides a wonderful textural contrast, making each forkful a delightful experience. And then, there’s the showstopper: the sweet and nutty brown butter glaze, which coats the cake in a thin, irresistible layer, tying all the flavors together in perfect harmony. You’ll know it’s working its magic the moment that heavenly scent starts to waft from your oven!
Having been a beloved fixture on my site since 2009, this recipe has garnered a loyal following. I have yet to encounter anyone who enjoys banana-flavored treats who hasn’t fallen head over heels for a generous slice of this tender, flavorful cake. Its consistent popularity is a testament to its simple yet profound deliciousness. It truly elevates the humble banana into a gourmet-level dessert that’s perfect for any occasion, from a casual brunch to an elegant gathering.
Ingredients You Will Need for This Delicious Bundt Cake
To create this magnificent banana bundt cake, you’ll need a selection of common pantry staples. The full list of measurements, ingredients, and detailed instructions can be found in the printable recipe card at the very end of this post. For now, let’s explore the key components that bring this cake to life.
Ingredient Information and Smart Substitution Suggestions
Understanding each ingredient’s role can help you achieve the best results and confidently make substitutions if needed.
- BANANAS: This recipe typically calls for about 3 medium-sized ripe bananas, yielding approximately 1 ¼ cups of mashed banana. The key here is ripeness! The riper your bananas, the more intense and delicious the banana flavor will be in your finished cake. Bananas with a yellow peel heavily speckled with brown or black spots are ideal. These “overripe” bananas are softer, sweeter, and more aromatic, making them perfect for baking. Avoid using underripe or green bananas, as they lack the necessary sweetness and moisture. If your bananas aren’t quite ripe enough, you can speed up the process by baking them on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black.
- SHORTENING: Shortening contributes to an incredibly tender crumb and helps the cake maintain its shape. It creates a light and fluffy texture when creamed with sugar. You can substitute with an equal amount of unsalted butter if preferred, but note that butter will yield a slightly denser crumb and a different flavor profile. Make sure butter is softened to room temperature for proper creaming.
- GRANULATED SUGAR: Provides sweetness and helps create a moist texture. White granulated sugar is standard here, but you could experiment with a small amount of brown sugar for added molasses notes, though it might change the cake’s overall lightness.
- EGGS: Eggs act as a binder, provide structure, and add richness and moisture to the cake. Ensure they are at room temperature for better emulsification with the fat and sugar.
- VANILLA EXTRACT: A classic flavor enhancer that complements the banana and brown butter notes beautifully. Use pure vanilla extract for the best flavor.
- ALL-PURPOSE FLOUR: The primary structural component of the cake. For a lighter texture, you can sift the flour before measuring, or at least whisk it thoroughly to aerate. Do not substitute with self-rising flour, as it contains leavening agents that will throw off the recipe’s balance.
- BAKING POWDER & BAKING SODA: These are the leavening agents that give the cake its rise and tender texture. Baking soda reacts with the acidic sour cream and bananas, while baking powder provides additional lift. Ensure your leavening agents are fresh for optimal results.
- SALT: Essential for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
- SOUR CREAM: This is a secret weapon for an incredibly moist and tender bundt cake. Sour cream adds richness, moisture, and a subtle tang that balances the sweetness. It also reacts with the baking soda to help the cake rise. Full-fat sour cream is recommended for the best texture. You can substitute with plain full-fat Greek yogurt or buttermilk if sour cream is unavailable, though the texture might vary slightly.
- CHOPPED WALNUTS: Walnuts add a fantastic crunch and earthy flavor that pairs perfectly with banana. If you’re not a fan of walnuts, you can easily omit them or substitute them with other chopped nuts like pecans. For a nut-free option, mini chocolate chips are a delightful alternative.
Brown Butter Glaze Ingredients
- UNSALTED BUTTER: The star of the glaze, browning the butter adds a deep, nutty, caramel-like flavor that is truly transformative. Unsalted butter allows you to control the overall saltiness.
- POWDERED SUGAR (CONFECTIONERS’ SUGAR): Provides the base for the sweet, smooth glaze. Sifting it is crucial to prevent lumps.
- MILK: Used to thin the glaze to the desired pouring consistency. You can use any type of milk (whole, skim, almond, etc.).
- VANILLA: Enhances the flavor of the brown butter and sugar.
How to Make This Irresistible Banana Bundt Cake
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For the complete printable version, with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan or fluted tube pan. This step is crucial for ensuring the cake releases cleanly. Make sure to get into all the nooks and crannies of the pan.
- In a large mixing bowl, cream together the shortening and granulated sugar using a hand mixer. Beat until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This process incorporates air, which contributes to the cake’s tender texture.
- Add the eggs, one at a time, beating well after each addition until fully incorporated. This gradual addition ensures the mixture remains smooth and emulsified.
- Beat in the vanilla extract, then add the mashed ripe bananas and mix well until everything is evenly combined. The mixture will look a bit lumpy from the bananas, which is perfectly fine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed banana mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix only until just combined, being careful not to overmix, as this can lead to a tough cake. Gently fold in the chopped walnuts.
- Carefully pour the batter into your meticulously prepared bundt pan. Gently spread it evenly to ensure an even bake.
- Bake at 350°F (175°C) for 50-55 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Once baked, allow the cake to cool in the pan for 10 minutes. This crucial resting period allows the cake to firm up before you attempt to invert it. After 10 minutes, carefully invert the bundt cake onto a wire rack and let it cool completely before glazing.
Crafting the Irresistible Brown Butter Glaze
The brown butter glaze is truly the crown jewel of this bundt cake, adding a layer of sophisticated nutty flavor that takes it from delicious to extraordinary. Don’t skip this step!
- In a medium bowl, measure out your powdered sugar.
- Place the unsalted butter in a small, light-colored saucepan. Melt the butter over medium heat. As it melts, it will begin to foam and bubble. Continue to cook, stirring occasionally, until the milk solids at the bottom of the pan turn golden brown and the butter emits a rich, nutty aroma. This usually takes 5-8 minutes. Be attentive, as butter can burn quickly! Once it’s a beautiful golden brown, remove it immediately from the heat and carefully pour the hot brown butter into the bowl with the powdered sugar.
- Add the milk and vanilla extract to the mixture. Stir vigorously with a whisk or rubber spatula until the glaze is completely smooth and free of lumps. Add more milk, a teaspoon at a time, until you reach your desired consistency – a thick but pourable glaze is usually perfect for a bundt cake.
EXPERT TIP: To make cleanup easier, place a piece of waxed paper or parchment paper underneath your wire rack before pouring on the glaze. This will catch any drips and prevent a sticky mess on your countertop.
- Once the cake is completely cool, pour the brown butter glaze evenly over the top, allowing it to drip attractively down the sides. You can use a metal icing spatula to gently guide and smooth out the glaze if desired, ensuring an even coating.
Frequently Asked Questions & Expert Tips for Banana Bundt Cake
Not at all! If you or your family prefer to make this cake without walnuts, feel free to omit them entirely. The cake will still be wonderfully flavorful and moist. You can also get creative and substitute the nuts with other add-ins like mini chocolate chips, toffee bits, or even dried cranberries if that’s what you fancy.
To maintain its freshness, store your banana bundt cake in an air-tight container or wrapped well with plastic wrap. If the cake is unglazed, it can be kept at room temperature for 3-4 days. However, if you’ve applied the delicious brown butter glaze (which contains milk), it’s best to store the cake in the refrigerator for 4-5 days. Be aware that refrigerating cakes can sometimes dry them out slightly, so enjoy it quickly!
Absolutely! You can prepare, bake, and store the banana bundt cake itself at room temperature for 1-2 days ahead of time. You can also prepare the brown butter glaze, store it in an air-tight container, and refrigerate it for 1-2 days in advance. However, for the best results and to prevent the cake from drying out, I strongly suggest topping the cake with the glaze on the day you plan to serve it. This way, the cake remains perfectly moist, and the glaze is fresh and pourable. If the glaze has thickened in the fridge, gently warm it slightly or add a tiny splash of milk to bring it back to a good consistency.
Yes, absolutely! Frozen overripe bananas are perfect for baking. Just be sure to thaw them completely before mashing. You can thaw them in the refrigerator overnight or on the counter for a few hours. There will be some liquid released during thawing; include this liquid in your mashed banana measurement, as it adds extra moisture and flavor to the cake.
While a bundt pan gives the cake its signature elegant shape, you can certainly use other pan types. A 9×13 inch rectangular baking pan or two 9×5 inch loaf pans would work. Keep in mind that baking times will need to be adjusted. For a 9×13 pan, bake for approximately 35-45 minutes; for loaf pans, it could be 50-60 minutes. Always use the toothpick test to confirm doneness.
Properly preparing your bundt pan is key to a clean release. First, use a solid shortening or baking spray with flour (like Baker’s Joy) to generously coat every crevice of the pan. Alternatively, you can grease the pan thoroughly with softened butter or shortening, then dust it evenly with flour, tapping out any excess. For chocolate cakes, cocoa powder can be used instead of flour to avoid white residue. Don’t skip any grooves!
Serving Suggestions for Your Perfect Banana Bundt Cake
This exquisite banana bundt cake is incredibly versatile and makes a fantastic treat at any time of day. A generous slice pairs wonderfully with a warm cup of freshly brewed coffee or a soothing mug of tea, making it an ideal companion for a leisurely breakfast or an afternoon pick-me-up. It’s equally delightful when served as a show-stopping dessert after a meal.
For a truly indulgent experience, ensure you top it with the decadent brown butter glaze as detailed in the recipe. You can also sprinkle extra chopped walnuts over the glaze for added texture and a visual appeal. If you prefer something simpler, a light dusting of powdered sugar offers an elegant finish. For an even more luxurious touch, consider serving a slice alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. No matter how you choose to enjoy it, this banana bundt cake is sure to bring smiles!
More Delicious Banana Recipes to Try
If you’ve enjoyed this bundt cake, you’ll love exploring other ways to bake with bananas. Here are some more of our favorite banana-centric recipes:
- Chewy Banana Cookies
- Simple & Easy Banana Cake
- Fluffy Banana Muffins
- Unique Banana Upside Down Muffins
I absolutely adore sharing my passion for baking and cooking with all of you! Remembering to check back for new recipes can be tricky, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on another delicious creation!
Banana Bundt Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dessert
Cuisine: American
Ingredients
- ⅓ cup shortening
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups mashed ripe bananas about 3 medium
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces sour cream 1 cup
- ¾ cup chopped walnuts
Brown Butter Glaze
- ½ cup unsalted butter
- 3 cups powdered sugar sifted
- 2 teaspoons vanilla
- 4-6 Tablespoons milk as needed to thin the glaze
Things You’ll Need
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Hand mixer
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Mixing bowls
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10 inch bundt cake pan
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Saucepan
Before You Begin
- Place a piece of waxed paper or parchment paper under the wire rack before adding the glaze. This will help catch the run off and make cleanup a breeze.
- This recipe calls for about 3 medium ripe bananas, yielding approximately 1 ¼ cups mashed. The riper the banana, the stronger the banana flavor in your finished cake. Both very ripe (yellow with brown speckles) and overripe (mostly brown/black) bananas work great, with overripe delivering the most intense flavor. Do not use underripe/green bananas.
- If you prefer to make this cake without walnuts, feel free to omit them. You can also substitute the nuts with other add-ins like chocolate chips for a delicious variation.
Instructions
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Preheat oven to 350F (175°C). Generously grease and flour a 10-inch bundt pan or fluted tube pan, ensuring all grooves are coated.
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In a large bowl, using a handheld mixer, cream the shortening and granulated sugar until the mixture is light, fluffy, and pale, about 2-3 minutes.
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Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
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Beat in the vanilla extract. Then, add the mashed ripe bananas and mix well until just combined.
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In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add this dry mixture to the creamed banana mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. Gently stir in the chopped walnuts.
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Pour the batter evenly into the prepared bundt pan.
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Bake at 350°F (175°C) for 50-55 minutes, or until a wooden skewer or toothpick inserted near the center comes out clean or with minimal moist crumbs.
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Cool the cake in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely before glazing.
Brown Butter Glaze
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In a medium bowl, place the sifted powdered sugar.
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Place butter in a small, light-colored saucepan. Melt the butter over medium heat. Continue cooking, stirring occasionally, until it turns golden brown and smells nutty. Remove from heat immediately and pour the hot brown butter into the bowl of powdered sugar.
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Add the milk and vanilla extract to the mixture. Stir vigorously until the glaze is smooth and has a pourable, but still thick, consistency. Add more milk if needed, one teaspoon at a time, to reach your desired thickness.
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Once the cake is completely cool, pour the prepared brown butter glaze evenly over the top, allowing it to drip naturally over the sides. Use a metal icing spatula to help smooth it out if desired.
Expert Tips & FAQs
- Store your banana bundt cake in an air-tight container or wrapped well with plastic wrap. If unglazed, keep at room temperature for 3-4 days. If glazed (due to milk content), refrigerate for 4-5 days.
- Make Ahead – You can prepare, bake, and store the banana bundt cake at room temperature without the glaze 1-2 days ahead of time. You can also prepare the glaze, store it in an air-tight container, and refrigerate it for 1-2 days. However, for the best flavor and texture, I highly recommend glazing the cake on the day of serving. Refrigerating glazed cakes tends to make them dry, so keeping them separate until serving ensures optimal freshness.
- Ensuring a Clean Release – The secret to a perfect bundt cake lies in thorough pan preparation. Use a solid shortening or a baking spray that contains flour (like Baker’s Joy) to coat every inch of your bundt pan. Alternatively, you can grease with softened butter and then dust thoroughly with all-purpose flour, tapping out any excess. Don’t leave any part untouched!
- Frozen Bananas? No Problem! – Overripe bananas can be peeled and frozen for future baking. When ready to use, simply thaw them at room temperature. Don’t discard any liquid that accumulates as they thaw – this extra moisture is beneficial for the cake.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on July 7, 2009 and has since been updated with new photos and expert tips.