Exceptionally moist, flavorful Banana Bundt Cake with Vanilla Bean Cream Cheese Glaze. Easy recipe made with Greek yogurt, so it’s a little healthy but it still tastes indulgent. This is the BEST banana cake you’ll ever bake! Recipe at wellplated.com | @wellplated
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Banana Bundt Cake with Vanilla Cream Cheese Frosting

Yield: 16 servings
Prep Time:
40 mins
Cook Time:
1 hr
Total Time:
1 hr 40 mins
Exceptionally moist, flavorful Banana Bundt Cake with Vanilla Cream Cheese Frosting. Easy to make and perfect for any occasion!



  • 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/medium very ripe bananas — mashed (1 1/2–1 3/4 cups)
  • 1 cup nonfat plain Greek yogurt — plus 2 tablespoons, at room temperature


  • 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


  1. Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
  3. 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 beat 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 all of the yogurt, and then the rest of the flour mixture. Scrape 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.
  4. 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.
  5. For 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. Frost the cooled cake.

Recipe Notes

  • 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.
  • Store leftovers loosely wrapped in plastic in the refrigerator for 3 to 4 days or freeze, either frosted or unfrosted, for up to 3 months. Let thaw overnight in the refrigerator. Serve at room temperature.
  • Bake as muffins: Prepare half of the batter. Grease a standard 12-cup muffin tin. Bake at 350 degrees F for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
Course: Dessert
Cuisine: American
Keyword: Banana Bundt Cake with Vanilla Cream Cheese Frosting, Easy Homemade Cake Recipe

Nutrition Information

Amount per serving (1 (of 16)) — Calories: 413, Fat: 16g, Saturated Fat: 10g, Cholesterol: 65mg, Sodium: 242mg, Carbohydrates: 63g, Fiber: 3g, Sugar: 42g, Protein: 6g

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