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If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.
With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!
When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.
This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.
Ingredients for Banana Bundt Cake
This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:
For The Cake
- Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
- Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
- Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
- Eggs: help bind the ingredients and give the cake structure
- Water: keeps the batter smooth and light
- Sour Cream: adds tang and makes the cake super moist
- Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
- Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)
For The Frosting
- Cream Cheese: the base for the luscious frosting
- Powdered Sugar: sweetens the frosting to perfection
- Vanilla Extract: gives flavor to the frosting
- Heavy Cream: makes the frosting extra smooth and creamy
A Few Notes on The Ingredients
Sour Cream: Adding too much will make the Bundt cake dense like a pound cake. Our measurements keep it light, tender, and fluffy.
Bananas: Use very ripe bananas that are heavily spotted but not completely black. Overly dark bananas can be too sweet or slightly bitter, while under-ripe bananas lack the bold flavor that makes this cake shine.
How to Make Banana Pudding Cake
This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:
- Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
- Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
- Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
- Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
- Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
- Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.
How to Get a Bundt Cake Out of a Pan
Cool it on a wire rack: Often, your cake just needs to thoroughly cool. Place it on a cooling rack and walk away.
Place the Bundt cake in the freezer: Freezing for 2 hours will help the cake firm up and release from the sides of the pan. You may still need to run a thin knife around the edges.
Bake it again: Let the cake cool for 20 minutes, then place it back in a 250°F oven for a few minutes. This can dry it out slightly to help release it, though it requires close attention.
Use a knife and rubber spatula: Slide a thin knife around the upper edges and a rubber spatula further down to help release the cake.
If you’re in the market for a new Bundt pan, we’ve tested plenty, and this Nordic Ware Bundt pan is hands down the best. You’ll find the best price online, so skip the local store trip.
Can I Make Banana Cake with Homemade Cake Mix?
Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.
For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.
Why Is My Bundt Cake Stuck to the Pan?
There are a few common reasons your cake might stick:
Pan buildup: Old spray residue or leftover crumbs can turn into sticky spots that grab onto your cake. Be sure to scrub your pan clean after each use—Nordic Ware’s Bundt Brush is great for this.
Wrong pan size: If you use a 15-cup Bundt pan instead of a 10-cup, the cake won’t rise as high and may cling to the sides. The extra space means less support for the batter, causing it to stick.
Not greased well enough: Even nonstick pans need to be greased (and sometimes floured). “Nonstick” doesn’t mean foolproof.
Do I Have to Use the Instant Pudding Mix?
Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.
We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.
Can I Freeze Banana Bundt Cake?
Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.
While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.
Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!
More Delicious Bundt Cake Recipes
- Chocolate Zucchini Bundt Cake
- Lemon Bundt Cake
- Cinnamon Lemon Poppyseed Bundt Cake
- Pecan Apple Bundt Cake
- Pumpkin Apple Spice Bundt Cake
How to Make a Banana Bundt Cake
Banana Bundt Cake
Ingredients
For the Cake
- 1 Box Cake Mix, yellow *see note
- 3.4 ounces Pudding Powder, Jello banana cream instant (it's the small box)
- 4 Eggs, large lightly beaten
- 1 Cup Water
- 3 Tablespoons Sour Cream
- ¼ Cup Canola Oil
- 1 Cup Bananas, mashed over-ripe, (about 2 medium bananas)
For the Frosting
- 4 ounces Cream Cheese, softened
- 1 ½ Cups Powdered Sugar
- Dash of Vanilla
- Dash of Heavy Cream
Instructions
For the Cake
- Preheat oven to 350℉, with rack on the lower-middle position so the cake isn't too high in the oven.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.1 Box Cake Mix, 3.4 ounces Pudding Powder
- Add eggs, water, sour cream and oil. Whisk just until incorporated.4 Eggs, 1 Cup Water, 3 Tablespoons Sour Cream, ¼ Cup Canola Oil
- Using rubber spatula, fold in bananas just until combined; don’t over-mix.1 Cup Bananas
- Pour into prepared bundt pan, lightly shaking to even out the batter.
- Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
- Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
- Optional, drizzle with cream cheese frosting
For the Frosting
- Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.4 ounces Cream Cheese, 1 ½ Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok so i have made this so many times, i had to switch it up. This time i used a butter pecan cake mix and a vanilla pudding. This recipe is amazing no matter what!!!! I love this recipe and so does everyone that eats it!!! Thank you for sharing it.
OOOOhhh that sounds so yummy!! Thank you so much for the idea and for the feedback! So glad you love this cake as much as we do!
I made this cake tonight. I had some ripe bananas in the freezer and wasn’t sure if frozen ones would work for this recipe but it came out wonderful. I added some pecan to the batter along with the mashed bananas. My husband loved it. So easy to make and so moist. Thank you for this great recipe, I will be making it often.
Yay! Love to hear this Mimi! Thank you so much for the feedback!
This is a delightfully delicious cake! The whole family loves it. This is the second time in a week I’ve made it. They devoted the first one for dessert, then breakfast the next morning😊 Today my husband asked me if I would mind making it again❤ Added walnuts this time. Thank you for this recipe.
I love this so much Hollie!! Thank you so much for the feedback and the support!!
I’ve never reviewed a recipe on Pinterest EVER but had to with this one. Best cake I’ve ever had, anywhere, hands down. OH MY GOODNESS. So easy and fast. Hard not to eat the whole thing by myself so I brought half to my office for my co workers to enjoy.
Thank you so much Brenda! We appreciate the feedback so much!
This recipe lived up to its name. I followed the recipe exactly except I substituted vegetable oil for canola oil. Great reviews for this cake. I will try out some pecans and try a different glaze next time.
Thank you so much for the feedback!! Pecans would be a great addition!
Why did my fake fall as soon as I took it out of the oven? Went exactly by the recipe.
I mean why did my cake fall?
Darnit! I’m so sorry Debbie! There are several things that can cause a cake to fall. Here are a few possibilities…not letting your oven preheat sufficiently, overmixing the batter, using stale leavening agents (in this recipe, the leavening agents would have been in the cake mix you used), baking in a humid environment, under-baking, or overfilling the cake pan. I hope this helps some and I’m sorry for the frustration!
I’m Italian and bake the way I cook which means I kinda add things willy nilly without following an exact recipes (so I’m not usually such a great baker) but this turned out great. I only had white box cake and accidentally added 1/2 a cup of veg oil. I had four over ripened banana’s so mashed them all, and threw in, added approx a tsp of pure maple syrup, approx tsp of vanilla and about 3/4 cup of fresh ricotta. I had to cook 20 minutes longer it was kinda soft but so delicious! Fridge should firm it up more. Thanks for the inspiration!
Yay! Love to hear this Joy! I’m so glad you enjoyed this recipe and that is jump-started your creative baking process!
Looks delicious and I plan to make. Do you know if you can use a long loaf pan instead of a Bundt pan?
Hi Elaine! Yes, this will work, but I think you will have extra batter. Just fill your loaf pan 3/4 full and then make mini loafs with any leftover batter.
Wonderful!!! I added mini choc chips in one batch, the next one I left them out and topped with a browned butter brown sugar caramel drizzle! That was a major hit!
That sounds amazing! I’m so glad you enjoyed it! Thank you so much for taking time to leave a comment!
Forgot to rate.