Name: Best Ever Banana Bundt Cake – Easy Cake Recipes You’ll Love
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 3 ripe bananas, mashed; 1 ½ cups granulated sugar; 1 cup sour cream; ½ cup butter, softened; 2 eggs; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon salt

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Here’s the thing—when I tell you this banana bundt cake is the best ever, I mean it. It’s the kind of cake that makes people pause mid-bite and ask, ‘Wait, who made this?!’ And if you’re like me and constantly on the lookout for easy cake recipes that feel like a warm hug and taste like home, welcome. This is the one you’ve been looking for. The batter is rich with ripe bananas (those forgotten ones on your counter finally have a purpose), and a splash of buttermilk takes things to fluffy heights. I used to think banana bread was enough—until this bundt cake walked into my life and quietly stole the show. It’s subtle, sweet, tender, and exactly what a good day tastes like. Whether you’re baking for guests, or just because it’s Tuesday and you deserve a treat, this cake hits all the right notes. You don’t need a mixer. Just a big bowl, a spoon, and a few pantry staples. And don’t worry if your bundt pan looks a little retro—this cake’s charm shines through, no matter what it’s baked in.

1) Key Takeaways
2) Easy Best Ever Banana Bundt Cake Recipe
3) Ingredients for Best Ever Banana Bundt Cake
4) How to Make Best Ever Banana Bundt Cake
5) Tips for Making Best Ever Banana Bundt Cake
6) Making Best Ever Banana Bundt Cake Ahead of Time
7) Storing Leftover Banana Bundt Cake
8) Try these Cakes next!
9) Best Ever Banana Bundt Cake
10) Nutrition

1) Key Takeaways

This banana bundt cake is soft, rich, and filled with real banana flavor.
It uses basic pantry ingredients and requires no mixer.
You can bake it in a retro bundt pan and still get bakery-level results.
This easy cake recipe keeps well and actually tastes better the next day.

2) Easy Best Ever Banana Bundt Cake Recipe

I’ve baked my fair share of cakes, but none get the same wide-eyed response as this banana bundt cake. You know that moment when someone takes a bite, looks confused, then says, “Wait…did you make this?” That’s what this cake does. It’s warm. It’s comforting. It makes your kitchen smell like you know what you’re doing.

What I love most is that it’s forgiving. Forgot to take the butter out to soften? No big deal. Your bananas are more brown than yellow? Perfect. I’ve baked this cake for birthdays, book clubs, and once just because my kid said he was in a “banana mood.” We’ve all been there, right?

It’s one of those easy cake recipes that becomes your go-to. It holds up for days, travels well, and even picky eaters can’t resist it. Plus, it works with a glaze or without. There’s no wrong move here—just grab a spoon and get stirring.

3) Ingredients for Best Ever Banana Bundt Cake

Ripe Bananas – The blacker, the better. I wait until my bananas are basically whispering for help. They bring all the flavor and moisture you need for this cake.

Granulated Sugar – We’re going for that perfect sweetness, and sugar pulls the weight here. It also helps the cake brown beautifully around the edges.

Sour Cream – This one’s a sleeper hit. It adds tang and keeps the crumb tender without being too heavy.

Butter – Use softened butter so it blends smoothly. You’ll get richness without needing any oil.

Eggs – Eggs help everything stick together and puff up just right. I use two, straight from the fridge if I’m impatient (which is always).

Vanilla Extract – A splash of vanilla brings the warm notes forward. It’s like background music for your cake.

All-Purpose Flour – Good ol’ flour holds this show together. Nothing fancy here. Just scoop, level, and stir.

Baking Soda – Gives the cake its lift. Make sure yours isn’t expired. Trust me, I learned the hard way.

Salt – A pinch brings balance and sharpens all the other flavors. Don’t skip it. You’ll notice if you do.

4) How to Make Best Ever Banana Bundt Cake

Step 1. Preheat your oven to 350°F. Grease your bundt pan well. I mean every crevice. This cake loves to stick if you forget a spot.

Step 2. In a large bowl, mash your bananas until they’re smooth but still a little chunky. Add sugar, sour cream, butter, eggs, and vanilla. Mix until everything’s blended and the batter smells like Sunday mornings.

Step 3. Sprinkle flour, baking soda, and salt right over the wet mix. Stir gently—just until it comes together. Don’t overmix or you’ll end up with banana bricks.

Step 4. Pour the batter into your prepared pan. Smooth the top and give the pan a little tap on the counter to release air bubbles.

Step 5. Bake for 60 to 65 minutes. The cake should look golden and feel springy when you touch it. Toothpick comes out clean? You’re good to go.

Step 6. Let it cool in the pan for 10 minutes, then flip it out onto a rack. Resist the urge to cut it right away. I know it’s hard.

5) Tips for Making Best Ever Banana Bundt Cake

Use overripe bananas. Seriously, don’t even think about using the yellow ones. The darker the skin, the sweeter the cake. I toss mine in the freezer and defrost before baking.

Don’t skip the sour cream. It may seem odd in cake, but it keeps the texture soft and the flavor balanced. Greek yogurt works if that’s what you’ve got.

This recipe is one of my favorite easy cake recipes because it doesn’t need a stand mixer or complicated steps. You can use a wooden spoon and a little patience, and that’s it.

6) Making Best Ever Banana Bundt Cake Ahead of Time

I bake this cake a day ahead all the time. In fact, it actually tastes better the next day. The flavors settle and the cake firms up just enough to slice like a dream.

Wrap it tightly in plastic once cooled, and leave it on the counter. If your kitchen is warm, the fridge works fine too. Just let it come to room temp before serving.

If you’re prepping for a party, go ahead and make it two days out. It’ll hold up, and you’ll be way less stressed. That’s a win in my book.

7) Storing Leftover Banana Bundt Cake

Got leftovers? Wrap individual slices in foil or plastic wrap and pop them in the fridge. They’ll keep for five days. I like to warm mine in the microwave for about 10 seconds before eating.

You can freeze slices too. Just wrap them well and tuck into a freezer bag. They’ll stay good for a couple months. Great for emergency dessert cravings.

This cake makes a great gift too. Wrap a chunk in wax paper, tie it with string, and you’ve got yourself a homemade moment people actually remember.

8) Try these Cakes next!

9) Best Ever Banana Bundt Cake