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Sweet Banana Bread Bundt Cake

Moist Sweet Banana Bread Bundt Cake for Delightful Mornings

This Sweet Banana Bread Bundt Cake features a rich brown sugar glaze, toasted walnuts, and is perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3.25 cups All-purpose flour use for best structure
  • 2 tsp Baking soda essential for rise
  • 0.5 tsp Salt enhances flavors
  • 8 oz Butter room temperature
  • 1.75 cups Granulated sugar for sweetness and moisture
  • 2.25 tsp Vanilla extract opt for Nielsen-Massey
  • 2 Eggs whisk thoroughly
  • 2 cups Very ripe bananas mash until mostly smooth
  • 1 cup Full-fat sour cream ensures moisture and tenderness
  • 0.5 tsp Ground cinnamon optional
For the Glaze
  • 2.5 oz Unsalted butter use Kerrygold for rich flavor
  • 0.5 cup Brown sugar melts into smooth glaze
  • 2 tbsp Milk for consistency
  • 0.25 tsp Vanilla adds flavor to glaze
  • 0.75 cup Powdered sugar sifted
For the Topping
  • 0.25 cup Walnuts toasted and chopped

Equipment

  • mixing bowl
  • Whisk
  • Bundt pan
  • electric mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment.
  2. Peel and mash the bananas in a bowl until mostly smooth.
  3. Chop and toast walnuts in a dry skillet until golden.
  4. Whisk together flour, baking soda, salt, and cinnamon in a bowl.
  5. Cream butter and sugar until light and fluffy for 3–4 minutes.
  6. Mix in vanilla and eggs one at a time until well combined.
  7. Fold in mashed bananas into the wet mixture until just combined.
  8. Gradually fold in dry mixture and then sour cream, until no flour pockets remain.
  9. Grease your bundt pan generously with butter and flour.
  10. Pour batter into the bundt pan, smoothing the top with a spatula.
  11. Bake for 55–65 minutes, checking doneness with a toothpick.
  12. Cool the cake in the bundt pan for 15–20 minutes before inverting onto a wire rack.
  13. Prepare the glaze by melting butter, brown sugar, and milk, then whisk in vanilla and powdered sugar.
  14. Pour the glaze over the cooled cake and sprinkle with walnuts.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store leftovers at room temperature for up to 3 days. Refrigerate for up to a week. Wrap tightly for freezing.

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