I’m beginning to wonder if I am bad at relaxing. Or maybe relaxing for me looks different than it does for other people? I am still sorting it out, but for the moment, a big, thick slice of Banana Bundt Cake with cream cheese frosting seems like an ideal way to unwind.
As much as I love the idea of spending an entire weekend in sweatpants watching Netflix, judging by how this Tuesday night went down, I don’t think I’d feel relaxed by the end of it.
I feel most relaxed when I’m productive, so it’s not unheard of for me to spend a Friday night in the kitchen prepping a new recipe for the upcoming week (hello, Buttermilk Cake).
However, I realize the importance of balance in life, so I think it’s time I find activities aside from crossing off my to-do list (or making a batch of Banana Bread Brownies).
Until then, I’m going to eat a slice of this super moist and fluffy banana bundt cake that I baked while “relaxing” at 9:30 p.m. on a Friday night.
5 Star Review
“This Banana Bundt cake was superb! Very moist and flavorful. So much banana goodness! Don’t even get me started on the delights of a good cream cheese frosting.”— Lisa —
How to Make the BEST Banana Bundt Cake
If you have a big pile of overly ripe bananas sitting on your counter tempting you with their delicious possibilities, then this easy banana bundt cake recipe is for you (and if you have A LOT of bananas, better make this Chocolate Banana Bread too).
This big beautiful cake could easily be the star at any holiday brunch but is also simple for a cozy weeknight dessert at home.
It’s old-fashioned and unfussy, which is exactly why I love it.
Banana Cake vs. Banana Bread
For those attuned to my healthy baking ways, this banana bundt cake is definitely a cake. It’s not a healthy banana bread recipe masquerading as dessert.
Although I do adore my healthy banana baked goods (reference: Banana Oatmeal Cookies, Banana Coconut Cake, Banana Oatmeal Muffins, etc.), I wanted this banana bundt cake recipe to feel like a true treat, and it does.
- Bananas. This easy banana cake recipe calls for THREE whole (very ripe bananas) which are high in fiber, potassium, and powerful antioxidants. (This Banana Ice Cream is another great way to use up ripe bananas.)
- White Whole Wheat Flour. A sneaky swap that I guarantee no one will suspect, but everyone will appreciate. I love to bake with white whole wheat flour (see these Healthy Banana Muffins) any chance I get for added fiber, iron, and protein.
- Greek Yogurt. A full cup of fat-free Greek yogurt sneaks in some protein and makes the banana bundt cake extra moist without adding any additional fat.
- Orange Zest. To make the banana bundt cake a little extra special, I added orange zest which brightens and elevates the flavor of this cake to a whole new level of YUM.
- Vanilla Bean Paste. Another special “extra” that infuses the cream cheese frosting with HEAVENLY vanilla taste and aroma. Totally worth the splurge.
- Butter. A decent healthy (but not “healthy”) amount of butter is in both the cake and frosting for supreme flavor, richness, and texture.
- Cream Cheese. Another attempt to make this a healthy banana bundt cake. Reduced-fat cream cheese cuts the fat and calories of this cake (and this Greek Yogurt Cheesecake) a little without sacrificing taste or richness.
- Whisk together the dry ingredients. Set aside.
- Cream together the butter and sugar until pale and fluffy.
- Beat in the vanilla, orange zest, and eggs, then stir in the mashed bananas.
- Add half of the dry ingredients, then the yogurt, followed by the remaining dry ingredients. Don’t overmix!
- Transfer the batter into a greased 10-inch bundt pan.
- Bake until a thin knife inserted deep into the center of the cake comes out clean.
The baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn’t overbake.
Don’t be afraid to go a few minutes longer if the knife is not yet coming out clean. I suggest checking the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil.
- Let cool for 10 minutes, then gently unmold it onto a wire rack to cool completely.
If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving—it’s even better the next day.
- For the frosting, beat together the cream cheese and butter until smooth. Then, gradually add the powdered sugar, vanilla bean paste, and salt.
- Spread the frosting over the cooled cake and cut into slices. ENJOY!
Make-Ahead and Storage Tips
- To Make Ahead. This cake tastes even better the next day! If time allows, wrap the unfrosted cake in plastic and let it sit overnight at room temperature. Frost the next day.
- To Store. Store leftovers loosely wrapped in plastic in the refrigerator for 3 to 4 days.
- To Freeze. Place cake in the freezer either frosted or unfrosted, for up to 3 months. Let thaw overnight in the refrigerator. Serve at room temperature.
Recommended Tools to Make This Recipe
- Bundt Pan. This one has been my fav for years—seriously, NOTHING sticks to this baby.
- Baking Spray. For added insurance to prevent sticking.
- Potato Masher. Not just for spuds. They also work very well for bananas!
I may still be learning how to relax, but I think we can all agree a moment of relaxation looks extra sweet with a slab of this moist banana bundt cake on a plate.
Frequently Asked Questions
Sorry, no. Unfortunately, coconut flour behaves very differently in baking than whole wheat flour, so I wouldn’t recommend this swap. If you need a coconut flour-based cake, try one of these coconut flour recipes instead.
While I can say for sure that coconut flour would not be an advisable gluten free swap in this banana cake, you could likely swap for your favorite 1-to-1 gluten free flour alternative. While I have not tried this personally, other readers have done so with success. This Almond Flour Banana Bread is another great gluten free banana bread option.
Yes. If you don’t keep white whole wheat flour in your pantry and do not wish to buy any for this recipe, you can swap it for an equal amount of good old-fashioned all purpose flour.
Banana Bundt Cake
FOR THE BANANA BUNDT CAKE:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- Zest of 1 orange optional
- 2 large eggs at room temperature
- 4 large bananas very ripe, mashed (1 1/2–1 3/4 cups)
- 1 cup nonfat plain Greek yogurt plus 2 tablespoons, at room temperature
FOR THE CREAM CHEESE FROSTING:
- 4 ounces reduced-fat cream cheese at room temperature (do not use fat free)
- 3 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste or extract
- Pinch kosher salt
- Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and cream into the butter at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed.
- Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas.
- With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then add the yogurt, followed by the rest of the flour mixture.
- Transfer the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
- Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil.
- Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving—it's even better the next day.
- To prepare the frosting, beat the cream cheese and butter on medium speed until smooth and combined, about 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the powdered sugar, then the vanilla bean paste and salt. Increase the speed to high, and continue beating until completely smooth and combined.
- Spread the frosting over the cooled cake, cut into slices, and enjoy.
- TO MAKE AHEAD: This cake tastes even better the next day! If time allows, wrap the unfrosted cake in plastic and let it sit overnight at room temperature. Frost the next day.
- TO STORE: Keep leftovers loosely wrapped in plastic in the refrigerator for 3 to 4 days.
- TO FREEZE: Freeze, either frosted or unfrosted, for up to 3 months. Let thaw overnight in the refrigerator. Serve at room temperature.
- TO BAKE AS MUFFINS: Cut the ingredients for the batter in half and prepare as directed. To bake, grease a standard 12-cup muffin tin and place it into an oven, preheated to 350 degrees F, for 28 to 32 minutes. Muffins are ready when a toothpick inserted in the center comes out clean.
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