This Bundt Cake Banana Bread has a soft, tender crumb and is flavorful and not too sweet. Use up those overripe bananas in this simple, classic recipe that's easy and delicious!
Originally published December 2018, updated April 2024
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Banana Bread Recipe in Bundt Pan
When I was married in 1997, one of my wedding gifts was a Better Homes & Gardens cookbook. I used that cookbook more times than I could ever count until eventually the pages were falling out.
We've moved 11 times in our 25+ years of marriage and at some point, my cookbook was tossed because it was falling apart.
It makes me sad to think about it, but hey... I definitely got plenty of use out of it!
Anywho... I've never been a fan of banana-flavored-anything so making a banana cake recipe was not on my to-do list.
But I hate to waste and since Richy loves to eat bananas, we often have them in the house. Early on in our marriage, when bananas would get overripe, I despised having to throw them out. 🍌🍌🍌
So I started looking for banana recipes.
That's when I discovered the recipe for Banana Bread in my Better Homes & Gardens cookbook and started making it for him using those brown bananas.
At some point in those early years is also when I also learned I could freeze overripe bananas and save them up until I had enough to bake. Now this delicious banana bread is my favorite way to use up over-ripe bananas. And this is very close to the original recipe I found.
Bundt Cake Banana Bread
Do I love this banana bundt cake? It's grown on me over the past few years. I do enjoy a very fresh, very warm slice of it, but as soon as it cools to room temperature, I've usually had my fill.
t's not because it's not delicious - I'm just not a fan of banana-flavored anything. But Richy and the kids say this is the "best banana bread" so I keep making it!
They'll eat Banana Bread Bundt Cake day and night until it's gone. So even though it's not my favorite, my family and friends give it rave reviews!
The same goes for this banana pudding recipe and this Banana Pudding Ice Cream - it's just not my favorite thing... but my family is crazy for it, so I make it nonetheless.
Twenty-plus years later, I'm still tossing my ripe bananas in the freezer and saving them until I have enough to make banana bread.
Recently my stash of frozen brown bananas had gotten out of hand and I had enough bananas to bake 6 pans - including my bundt pan (when I ran out of loaf pans). 🍞 Next time you have brown spots on your bananas, you'll know what to do!
I shared one of those loves with our neighbor, but my kids and Richy knocked out the rest of the pans in a matter of days (except for one last one still in the freezer).
If you make several loaves (like I did), it makes for wonderful homemade from-the-kitchen gifts or an easy breakfast that you could make ahead - especially for holidays, like Christmas or Easter.
Just wake up, warm it in the microwave, and spread on some softened butter... mmmm, perfection!
Anywho - I thought I'd share my recipe and how I sometimes bake it in a bundt pan. I don't know why having a hole in the center of the cake makes it so much better, but it does!
To keep things simple, I dust my banana bread recipe in bundt pan with powdered sugar and call it a day! But if you like your banana bread to be fancier, see down below for some variations, toppings, and add-ins that will take it to the next level.
Really I'm not sure where cake recipes end and bread recipes begin. This bundt pan banana bread could easily be considered a bread or a cake. Today it's Banana Bread in a bundt cake pan... so call it what you want 😉
I have the printable recipe down below for you! Enjoy ❤️️
Ingredients
- Non-stick cooking spray
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Large eggs, beaten
- Mashed banana (7-8 medium)
- Granulated sugar
- Cooking oil or melted unsalted butter (use oil for a dairy-free cake, or see the substitutions below)
- Chopped nuts or chocolate chips (optional)
- Powdered sugar for dusting (optional - or see other toppings below)
Equipment Needed:
To bake banana bread in bundt pan, you obviously need a bundt pan 😉. You also need a few other kitchen basics.
- 10-inch Bundt Pan (a full size bundt pan, or a 12-cup bundt pan... all the same!)
- Hand Mixer or Stand Mixer with a paddle attachment (if you don't have an electric mixer, you can mix this recipe by hand)
- Large bowl
- Measuring Cups and Spoons
HOW TO MAKE THIS BANANA BREAD RECIPE IN A BUNDT PAN
Can you make banana bread in a bundt pan? Of course - that's what this whole recipe is about. You'll find that it's so easy to bake banana bread in a bundt pan with no fancy techniques or tools needed!
- Preheat oven to 350° F.
- Spray a 10" bundt cake pan with Baker's Joy (or brush with homemade version); set aside.
- In a large mixing bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl combine eggs, bananas, sugar, and oil (or butter) and mix on medium speed until smooth.
- Pour the wet ingredients mixture all at once into the dry ingredients. Using a rubber spatula, stir the flour mixture just until moistened (batter should be lumpy), then scrape down the sides as needed. Fold in nuts, if applicable.
- Spoon the cake batter into a prepared pan.
- Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center (the thickest part) comes out clean. If necessary, cover loosely with foil for the last 15 minutes of baking to prevent over-browning.
- Cool in the bundt pan on a wire rack for 10 minutes. Flip the cooled cake out of the pan onto the cooling rack or a plate and enjoy warm. Or wrap tightly to store. Dust with powdered sugar if desired.
- Makes one bundt cake pan of banana bread (20-24 slices).
Can I bake a bundt cake in a loaf pan?
Yes, you can bake this recipe in a 9-inch loaf pan, just be careful and don't overfill it. Leave at least half an inch at the top of the pan for the cake to rise without overflowing. If you're concerned, put a baking sheet underneath it in the oven to save yourself from a nasty mess.
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Variations
- The most popular addition to this recipe is nuts! This adds texture and extra crunch - pecans or walnuts are best! Then you have Banana Nut Bread in a bundt pan!
- Stir ½ cup chocolate chips into the batter because chocolate chips make everything better!
- Amp up the flavor by adding 1-2 teaspoons of vanilla extract to enhance the rich banana flavor.
- Go all out by adding a brown sugar glaze or crunch on top of the cake, or make this amazing cream cheese glaze to drizzle over the top. If you want to really emphasize that it's cake - go all out and top it with cream cheese frosting.
- If you are opposed to baking with oil, you can substitute apple sauce in its place and still have delicious banana bundt bread. See this Fresh Apple Cake recipe as an example.
Dairy-Free Bundt Cake Banana Bread
While many banana bread and/or bundt cake recipes have sour cream, plain yogurt or greek yogurt in them for added moisture, those ingredients aren't necessary here. The bananas and oil take care of that so you have a truly dairy-free cake that is delicious and not even remotely dry!
HOW TO STORE BANANA BREAD
I store our banana bread in an airtight container at room temperature. You could also wrap any leftover cake in plastic wrap, or wrap the individual slices.
SERVING SUGGESTIONS
Dessert: If you want to fancy up this recipe for a delicious dessert, this banana bread in bundt pan is perfect.
Breakfast or Brunch: You can also serve it for breakfast or brunch with milk or coffee or even an iced crackle coffee. I prefer it with melted butter on the warm bread.
School Snack or After-School Snack: Kids love this banana bread bundt pan recipe - wrap up a slice for their lunch box or have it ready to snack on when they get home from school with some soft butter.
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Recipe
Bundt Cake Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 24 1x
Description
This Bundt Cake Banana Bread is soft and flavorful - made with overripe bananas, it's a simple, classic recipe that's easy and delicious!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs, beaten
- 2 ¼ cups mashed banana (7-8 medium)
- 1 ½ cup sugar
- ¾ cup cooking oil or melted butter
- ½ cup chopped nuts, optional (walnuts or pecans work well)
- Powdered sugar for dusting, optional
Instructions
Preheat oven to 350° F.
Spray a 10" bundt cake pan with Baker's Joy (or brush with homemade version); set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl combine eggs, bananas, sugar, and oil (or butter) and mix on medium speed until smooth.
Pour the wet mixture all at once into the dry ingredients. Stir the flour mixture just until moistened (batter should be lumpy), scrape down the sides as needed. Fold in nuts, if applicable.
Spoon the cake batter into prepared pan.
Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).
Cool in pan on a wire rack for 10 minutes. Flip out of the pan and enjoy warm. Or wrap tightly to store. Dust with powdered sugar if desired.
Makes one bundt cake pan of banana bread (20--24 slices).
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Mari A
Hi Rose,
I made the Bundt Banana Bread Cake. It is amazing! It was delicious and moist. Thank you.
Rose
THanks for the feedback Mari - happy to hear it!
Anne Marie Landreneau
This is a great and easy recipe. My family loved it and it is not dry or tasteless. Highly recommend this recipe!
Mallorie Hardesty
I made this Bundt cake with Bob’s Red Mill gluten free flour and it was AMAZING! I imagine it tastes just the same as using real flour. It’s the perfect mix of moisture, sweetness and banana. Thank you!
Thi Vu
I loved this recipe! The Bundt cake came out amazing! It was honestly so addicting to eat. One small suggestion that I might add is that there was a small spelling error within the ingredient list. I think you meant to say "Powdered sugar for dusting".
Kristi
Can I exchange the sugar for Splenda without problems it’s granulated ? Thank you
Rose
I don't bake a lot with Splenda but I know some of the Splenda blends swap with sugar 1:1.
Tammi
Yes, I do it all the time! Delicious!
Maxwell
Very moist and tasted great - will definitely make this again.
Sarina Kinnunen
I can't wait to try this! I love mixing it up a bit and using a bundt pan.
Lela
This is THE banana bread recipe and I always make it in my Bundt pan and it ALWAYS turns out!
Sammy
I made this in an anniversary Bundt pan and was afraid it wouldn’t be high enough. It was perfect! The only change I made was to increase walnuts to a full cup. Baked for 60 minutes.
Regina
Absolutely amazing recipe. My family’s favourite. I made it over 20 times already and it always turns out great. I just use less sugar (2/3 cup) and make sure I put 8 bananas in it, otherwise the recipe is perfect. Bundt cake elevates the simple banana bread and it looks like a decadent dessert when it comes out. Nobody in my family likes the ends of banana bread when it is baked in a loaf pan, so baking it in Bundt pan solves the problem. Plus I am getting more use of my pretty Bundt pan that way. Thank you Rose for this fantastic recipe! God bless!
Rose
It makes me SO happy to hear this!! Thank you!
Harriet
This banana bread cake is so good. Extremely delicious. I have made it several times. I made it for a friend who just had to have his own, did not want to share.
Eric Weston
I love this recipe, thank you!
I've been making banana bread in loaf pans for years but it never seems to last very long. I was thinking of baking it in a bundt cake pan when I stumbled upon your recipe. The only adjustments that I made to it was to add a couple teaspoons of vanilla extract and to use a full teaspoon of cinnamon replacing the 1/2 tsp of nutmeg.
Miz Helen
We have featured your awesome post on Full Plate Thursday, 586. Thanks so much for sharing your talent with us and hope you will come back soon!
Miz Helen
lele
I made this recipe this morning and it came out beautifully! I didn’t have regular flour so I used cake flour and I accidentally used almond extract and it still came out delicious! Are you sure this recipe is 0 calories? I looked at the nutritional value and it stated zero calories!
Rose Atwater
Haha! I WISH it had zero calories but there was a glitch in my plugin. I reset it and it's fixed now 🙂 Thanks so much for your compliment!
Tracy Selby
Hi Rose…
I have made this several times in the last few years, but have never left a review. Every time it’s perfect! Getting ready to make it again for a trip to see Grandma (91) up north. She Loves it. Thank you for sharing!
LuLu
Could I add a couple of cups of frozen raspberries to this recipe? Thanks!
Susan
Frozen raspberries would add moisture to the recipe, so it would probably alter the baking time. Fresh raspberries would work better.
Heather Earickson
can I substitute 1 cup of the banana with pumpkin puree?
Rose Atwater
I'm not 100% sure but I bet it would turn out fantastic since the texture and moisure content are similar!
shelley
Hey Rose,
I was looking for a nice parve cake recipe. Do I read this correctly that you don't even care for this cake??
Rose Atwater
I don't like banana flavored anything, but by all accounts and other bakers, it's amazing!
DIDIK
Thank you for the article, it is very useful for us.