One-Bowl Banana Bundt Cake with Cream Cheese Glaze

This one-bowl banana bundt cake turns spotty bananas into a tender, golden cake with a silky cream cheese glaze. It’s a no-fuss dessert that feels fancier than the effort it takes.

You don’t need a mixer, just a whisk and a bowl. The crumb stays moist for days thanks to the bananas and a generous pour of sour cream.

Why This Banana Bundt Cake Stays So Moist

I’ve baked plenty of banana breads, but a bundt pan gives this one an extra-golden crust and a prettier shape for slicing. The sour cream keeps the crumb soft without making it heavy.

The cream cheese glaze sets just enough to stay in place but stays creamy underneath. It’s the sort of cake you can leave on the counter and snack on all weekend.

No mixer means fewer dishes and less fuss. The batter comes together quickly, and the oven does the rest.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, avoid packing
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar: dark brown sugar works too, for a deeper flavor
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed (about 1 1/2 cups): use bananas with lots of brown spots for the sweetest cake
• 1/2 cup sour cream: full-fat keeps the cake moist; Greek yogurt can substitute
• 4 oz cream cheese, softened: for the glaze
• 1 cup powdered sugar
• 1 to 2 tbsp milk: any kind, to thin the glaze
• 1/2 tsp vanilla extract: for the glaze

Variations / Substitutions

• Whole wheat flour: swap up to half the all-purpose flour for a nuttier, heartier crumb.
• Yogurt for sour cream: plain whole milk yogurt works, the cake will be slightly less rich.
• Maple syrup: replace half the brown sugar with 1/4 cup maple syrup, reduce the sour cream by 1 tbsp.
• Add-ins: fold in 3/4 cup toasted walnuts or chocolate chips after the batter comes together.
• Spice it: add 1 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a warm note.
• Dairy-free: use a plant-based butter, dairy-free sour cream or yogurt, and a vegan cream cheese alternative for the glaze.

For a simpler loaf, try my Classic Banana Bread without the glaze.

How to Make One-Bowl Banana Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and generously grease a 10 to 12-cup bundt pan. In a medium bowl, whisk the flour, baking soda, and salt for about 30 seconds to aerate.

The mixture should look uniform and light, with no clumps. Set the bowl aside.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the melted butter and brown sugar for about 1 minute until the mixture is smooth and slightly thickened. Add the eggs, vanilla, and mashed bananas. Whisk until combined, then stir in the sour cream until the batter looks creamy.

The banana mash should be mostly smooth with small flecks, and the brown sugar will give it a deep caramel note that plays well with the fruit.

Step 3: Combine the Batter

Pour the dry ingredients into the wet mixture. Stir with a spatula just until no dry flour streaks remain, about 20 to 30 strokes. Stop as soon as the flour disappears, because overmixing will make the cake tough.

The batter will be thick and fluffy, dotted with banana flecks. It’s a heavy batter, so don’t worry if it doesn’t pour easily.

Step 4: Fill the Pan and Bake

Scrape the batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, rotating the pan halfway through, until a toothpick inserted near the center comes out clean or with a few moist crumbs.

The cake should be deeply golden and pull away slightly from the sides of the pan. Let it cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely before glazing.

Step 5: Glaze the Cake

In a medium bowl, beat the cream cheese, powdered sugar, 1 tbsp milk, and vanilla with a whisk or fork until smooth. Add the remaining milk, a little at a time, if you prefer a thinner glaze. Spoon the glaze over the cooled cake, letting it drip down the ridges.

The glaze will cascade down the sides, setting slightly as it cools. Serve as soon as the glaze firms up, about 15 minutes.

Tips for the Best Bundt Cake

• Use a pastry brush to get butter into every nook of the bundt pan, then dust with flour. Tap out the excess flour. This is the best way to prevent sticking.
• Mash the bananas until mostly smooth with a few small lumps. They’ll melt into the cake as it bakes, adding moist pockets.
• If your bananas aren’t spotty enough, roast them unpeeled at 300°F (150°C) for 15 minutes to deepen their sweetness.
• The cake tastes even better the next day. Wrap it tightly and leave it at room temperature, then glaze before serving.

Bake times by pan:

Storing Leftovers

• Refrigerate: cover the glazed cake loosely and refrigerate for up to 5 days. The glaze will stay creamy but may soften.
• Reheating: microwave individual slices for 15 to 20 seconds to take the chill off without melting the glaze.
• Serve cold: the cake is good straight from the fridge, with the glaze firming up like frosting.

What to Serve With Banana Bundt Cake

A strong cup of coffee is a natural partner because its bitterness cuts through the rich glaze. For a dessert plate, add a dollop of lightly sweetened whipped cream and fresh banana slices. It also works as a brunch cake next to a platter of soft scrambled eggs and bacon.

Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw them completely and drain off any excess liquid before mashing, then measure out 1 1/2 cups.

Can I make this cake gluten-free?

Yes. Use a 1-to-1 gluten-free flour blend that contains xanthan gum. The crumb will be slightly more delicate.

Can I freeze the cake?

Yes. Wrap the unglazed, cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature, then glaze.

Why did my cake stick to the pan?

A bundt pan needs thorough greasing and flouring. Pay extra attention to the center tube and any crevices.

Can I skip the glaze?

Yes. Dust the cake with powdered sugar just before serving, or serve it plain. It’s still moist and sweet on its own.

One-Bowl Banana Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 to 2 tbsp milk
• 1/2 tsp vanilla extract (for the glaze)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan. Whisk flour, baking soda, and salt in a bowl.
2. In a large bowl, whisk butter and brown sugar for 1 minute until smooth. Whisk in eggs, vanilla, mashed bananas, then sour cream.
3. Stir the dry ingredients into the wet mixture until no flour streaks remain, about 20-30 strokes.
4. Scrape batter into the pan, smooth the top, and bake 45-55 minutes until a toothpick comes out clean. Cool 10 minutes, invert onto a rack, and cool completely.
5. Beat cream cheese, powdered sugar, 1 tbsp milk, and vanilla until smooth. Add more milk if needed. Glaze the cooled cake and let it set 15 minutes before serving.

Notes

Let the cake cool all the way before glazing, or the glaze will slide off. If you’re short on time, a simple dusting of powdered sugar works just as well. For the cleanest slices, use a serrated knife and wipe it between cuts.