Once upon a time, I needed to use up some ripe bananas. I also needed to take a cake to a church activity that night. Sooooo…. I googled banana cake and found this recipe. The recipe claimed to be the best ever. I gave it a shot. Turns out, it really is the Best Ever Banana Bundt Cake.
This recipe is a treasure! Seriously! Print this recipe out and go stick it in the family Bible. Your grandchildren will thank you!
By making this Best Ever Banana Bundt Cake Recipe….and the Cream Cheese Frosting……you’ll hear angels singing after one bite!
More Delicious Recipes using Bananas
- Frosted Banana Bars
- The Best Banana Cookies
- Amish Banana Bread
- Classic Banana Bread
- Bikini Bread
- Banana Chocolate Chip Muffins
Over the past years, I’ve tweaked the recipe just a little to better fit my baking style. I gotta admit. I like it a little better my way.
….and I also think it is really important to bake it in a Bundt Pan.
how to make the best ever banana BUNDT CAKE
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan. Set aside.
- Smash the bananas and mix in the 2 tsp of lemon juice. Set aside. Using a hand mixer or your stand mixer, combine butter, oil and sugar. Mix thoroughly.
- Next, add eggs one at a time and mix just until combined.
- Add vanilla, salt, and buttermilk. Mix well. Scrape edges and bottom of bowl to make sure everything is well combined.
- Add baking soda and flour. Mix gently.
- Then, add bananas and mix gently again.
- Pour cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than 2/3 full).
- Bake at 350 degree for 50-60 minutes or until toothpick comes out clean.
- Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
- Cream Cheese Icing
- In a medium-size mixing bowl, add the softened butter and softened cream cheese. Beat for 2 minutes until smooth.
- Next, add vanilla and mix until blended.
- Add powdered sugar and beat until smooth. Add a pinch of salt with the powdered sugar, if using unsalted butter.
- Remove cake from freezer after 45-60 minutes and frost with cream cheese icing.
One of the most important steps in this recipe is freezing the cake (in the pan) immediately after removing it from the oven. I place the cake on a hot pad in the freezer, so the hot pan won’t defrost anything.
The picture below shows what the Best Ever Banana Bundt Cake looks like when taken out of the freezer. Run a knife along the edges and around the center tube before turning it out onto your cake stand or plate.
To frost the cake, I put big dollops of frosting along the top of the cake. Then, I use a spoon to gently push the frosting down until the cake is evenly frosted.
This cake is sooooo tasty! Also, I’m so excited because I recently discovered another way to frost it that is AMAZING and super indulgent….I’ll be sharing it soon.
For now, take a minute to enjoy the perfection of the moist banana cake with yummy cream cheese icing. You’re going to love it!
Frequently Asked Questions about Best Ever Banana Bundt Cake
can i bake the cake in a 9×13 pan?
Yes, but I prefer to use this bundt pan. It’s affordable and works really well. If you choose to bake this cake in a 9×13 pan, lower the baking temp to 275 degrees. Bake for 50-70 minutes or until toothpick comes out clean.
can i use frozen bananas?
Depending on if you use room temp bananas or frozen bananas, the baking time will vary greatly. If you use frozen bananas, set them out and let them come to room temp before mixing up the cake.
what can i use in place of buttermilk?
If you do not have buttermilk, you can make your own sour milk. Add 1 1/2 tsp lemon juice or white vinegar to 1 1/2 cup milk. You can also use half yogurt and half milk in place of the 1 1/2 cup buttermilk called for in the recipe.
do i have to put the cake in the freezer?
No. If you skip the freezing step, it will still turn out great. Adding the freezer step seals in a little extra moisture.
Baker’S tools:
More cream cheese desserts
- ½ cup butter, softened
- ¼ cup canola oil
- 2⅛ cup sugar
- 2 tsp lemon juice
- 1½ cup buttermilk
- 3 eggs
- 2 tsp vanilla
- ½ tsp salt
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1½ cups smashed very ripe bananas (3 or 4 bananas)
- CREAM CHEESE ICING
- ½ cup salted butter, softened
- 1 8 oz cream cheese, softened
- 1 tsp vanilla
- 3 cups powdered sugar
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan. Set aside.
- Smash the bananas and mix in the 2 tsp of lemon juice. Set aside.
- Using a hand mixer or your stand mixer, combine butter, oil and sugar. Mix thoroughly.
- Next, add eggs one at a time and mix just until combined.
- Add vanilla, salt, and buttermilk. Mix well. Scrape edges and bottom of bowl to make sure everything is well combined.
- Add baking soda and flour. Mix gently.
- Then, add bananas and mix gently again.
- Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than ⅔ full).
- Bake at 350 degree for 50-60 minutes or until toothpick comes out clean.
- Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
- Next, make the Cream Cheese Icing.
- In a medium-size mixing bowl, add the softened butter and softened cream cheese. Beat for 2 minutes until smooth.
- Add vanilla and mix until blended.
- Then, add powdered sugar and beat until smooth. Add a pinch of salt with the powdered sugar, if using unsalted butter.
- Remove cake from freezer after 45-60 minutes and frost with cream cheese icing.
- Thanks for making my recipe. If you like this cake, you've gotta try my OUT OF THIS WORLD CARROT CAKE. You will LOVE it!
Hi there. Just wondering if I didn’t do the freezer step, how might it turn out :/ as I don’t have enough room in my freezer to fit it in. Thanks for your help 🙂
It will still turn out great even if you skip the freezer part. The freezer step just seals in a little extra moisture, but the cake is very moist on it’s own.
Hi I’m going to try this next weekend in 2 8in pans. What would you suggest I set my oven at?
I would keep the same baking temp, but knock the cooking time down by about 50% and then check it and see if you need to cook a little longer. Tooth pick will come out clean from the center when it is done.
Can you add walnuts
yes, you can definitely add chopped walnuts.
This cake was absolutely DELICIOUS!!! I can’t believe how moist it was. I added a few extra bananas and then some cinnamon and nutmeg. I forgot the warning about not overfilling the pan lol. It ran over a little bit. The frosting was so good! I chopped some walnuts and sprinkled them on top for garnish. The cake was a huge hit with my family. I will definitely be making it again!
Thank you so much Beverly, those additions sound delicious! I am so glad you and your family loved the cake. Thank you so much for taking the time to come and leave a comment.
Hi,
I did this in two 8 inch pans for my daughter’s birthday cake today and FYI for anyone else thinking of doing this.. use 9 inch pans. I had a lot of extra batter and even the amount of batter I did use in the 8 inch pans overflowed. I’m hoping this comment will help others who want to make this into a 2 layer cake!
Thank you! I was looking in the comments specifically for this reason!!!
Can I use a 10 inch
Bunt pan and do I still
need to fill only 2/3
You will most likely have extra batter if you use 10″ pan, but yes, still fill it 2/3 full. You can put the extra batter in a small pan and have a second little cake.
It is as it says!! Absolutely the best banana bundt cake !!! Don’t skip the freezer step if you don’t have to , this is what makes it the best!! Keeps all the moisture in!! Absolutely melts in your mouth! I topped mine with a powdered sugar cinnamon icing 🧁 it was bomb. Com
So glad you liked it! That icing sounds amazing! 🙂
do I have to use canola oil?
You can use vegetable oil or melted (cooled) shortening or coconut oil or butter. Using only coconut oil or only butter will slightly change the consistency though.
okay.. thanks for the reply!!!:)
I just made this and it came out sooo moist n fluffy. I used yogurt and sunflower oil. My oven doesn’t really brown the top part of my cakes , but it is lovely turned over to a serving dish. Also don’t have any room in the freezer but thats fine cause it was by far the best banana cake I ever made. I kid you not. Will do again
Thank You..
I made this cake tonight and it looks really good. If it taste as good as it looks it will be wonderful and it smells really good.
It’s one of our favorites! Hope you like it!
I used applesauce as a 1:1 substitution for the oil. It was perfection.
I didn’t have canola oil so I used 1/2 cup of melted butter in place of the oil it turned out fine! Because I only had peanut oil so I did a google search and it said that I should used melted butter in place of the oil because peanut oil would change the texture as well as the flavor
Great, thanks for coming back and letting us know it turned out great with Butter! I really appreciate it!
I used mazola corn oil. It works!
Great! I actually was just looking for this answer. I have my cake in the oven as a type. ?
This is truly the best banana cake ever. I made it and took it to my tennis club, and everyone raved over it. Super moist, but holds together very well = super tasty too and so light. Beautiful. Thanks for it.
This makes me so happy Suzanne! 🙂
Hi just wondering if I’m supposed to have quiet a bit of batter left over that didn’t make it in the bunny pan cause it was already 2/3 Full? Unless I didn’t measure right :/ I’m excited to taste this though!
I don’t usually have any left over, but bundt pans come in different sizes and yours may be smaller then mine. You could put what is left in a loaf pan or make it into muffins.
I absolutely love this recipe!!! It never fails to be delicious! Thank you
Thank you Myrna! That makes me so happy to hear!
not sure where I add a comment ..so decided to reply to this old one of yours…This certainly is the best Banana cake I have ever made or eaten…Awesome …made it about 2 weeks ago and will make it again…..where do I get your carrot cake recipe? thanks so much
So glad you like it! It’s my go to for company. Here is the link to carrot cake. IT’S SO GOOD!!! https://reallifedinner.com/out-of-this-world-carrot-cake-recipe-with-callies-cream-cheese-frosting/
I have made this cake a few times now. My family will literally cheer when I tell them I am making it. For some reason when I use the bunt pan it does not cook in the middle. so I now just put it in two round cake pans and follow the steps in the recipe. It will only last a few days and then it is gone. Thank you for sharing this delicious recipe.
Interesting about the bundt pan. But I love hearing it is such a hit with your family! Love the idea of two rounds!
I want to thank you for sharing this amazing recipe. I do not consider myself a baker and had a sweet tooth last night and made this cake and I have to tell you it was the best cake I’ve had! I was so proud of myself! I have never heard of the freezer part and now I see why. Simply amazing!!! This will definitely be a keeper for my family for years to come. Thanks again!
Yay! This just made my day Trina! I am so happy you found the recipe and that you love it as much as we do!
First of all my family absolutely loves this cake! I was never a banana cake fan until I tasted this. Everyone requests it for their birthday. I would like to know if you ever put any other cake in the freezer. Have a Jewish apple bundt cake in now and was wondering about putting in freezer
This makes me so happy Mary Beth, I am so glad your family loves the cake and especially that you love it! Yes, I have started putting all my bundt cakes and also my carrot cake in the freezer. I think it really does help lock in some extra moisture.
Does this cake need refrigeration? How should I store it?
I have stored it both ways and it has been fine. It never lasts more than three days at my house. If I were planning on having it last longer than that I would refridferate it. Hope that helps Linda.
I made this Banana Bundt Cake following each step carefully and the cake came out wonderful. I made the Cream Cheese Icing and the cake is “awesome”. It is very delicious ,🙂
Awesome! I love hearing that Sal!
I used the freezer step but I wouldn’t again. It made the cake more than moist….it was more like wet. It is a very delicious recipe that I would use again! I used Ree Drummond’s recipe for red velvet cake frosting and it was superb! Only 4 common ingredients but you must beat it very well. (Kitchenaid)
Would you mind sharing the recipe for the frosting??
I also won’t put in freezer not really necessary delicious anyway
I love this cake. I’ve made it 3 times in 2wks. It’s so yummy and moist
And it works well with gluten free flour. Thank you so much for this awesome recipe.
Awesome! So glad to hear it works well with gluten free flour.
So happy to hear about the gf flour as mine is in the oven! I would like to freeze this cake to eat at another time…any tips. Thanks
You can definitely freeze this cake. Once it is completely cooled you can choose to either remove it from the pan first and then wrap it well in plastic wrap and then foil. Or you can leave it in the pan and wrap the whole thing in plastic wrap and foil.
I just put this cake in the oven and I can’t hardly wait to try the cooked version because the batter is to die for. I’ll let you know how things turn out,smells absolutely amazing
Great cake I substituted sour cream for buttermilk and it was deliscious.
You don’t need the freezer step unless you want a really moist cake. I didn’t freeze and it was just fine. This cake is delicious. The best tasting banana cake that I have ever made! I’m making it now for the third time. We all love it. It’s 5 star.
Thank you Donna! So glad you love it!
Hi maria, do you think i can put back the cake in the freezer again after i defrosted it from the moment I took out from the oven?
Yes, that should be fine.
Can I use cultured buttermilk blend?
I can’t see why not.
Can I use whole milk instead of buttermilk I do not have any plain yogurt on hand?
If you do, you need to add a teaspoon of vinegar or lemon juice to it and let it sit for five minutes.
I want to make this cake but I need clarification re: add the flour gently. Do you mean stir it in or use the hand mixer on low speed?
Hi Sandy, either way will be fine, just be careful not to over mix with the hand mixer. You’re going to love this cake!
I made the Banana Bundt cake recipe and it was out of this world. Cake part was not to sweet and very moist. Might make cake and add nuts and no frosting. This is a “keeper”!
So glad you loved it Pat.
Would you happen to have a pumpkin cake that’s just as good and awesome as the banana one?
I have a delicious recipe for Pumpkin Squares. They are basically cake bars. I’ve thought about trying that recipe out in the bundt pan because I think it would work well. This pumpkin base recipe with the same cream cheese frosting as the banana cake is DELICIOUS! https://reallifedinner.com/amazing-pumpkin-squares-with-burnt-butter-cinnamon-icing/
hello,
it was a little unclear to me. How much plain yogurt if I do not have buttermilk.
Hi Terry, It means 3/4 cup yogurt and 3/4 cup milk to make the 1 1/2 cup of buttermilk.
My freezer has no room either. I put in fridge overnight. Frosted this am! OMG! Awesome cake!
Made this recipe today. It’s a LOT of batter. I made a double batch and my kitchen aid bowl was overflowing. After some creative mixing, I weighed it out. I got 3 Bundt cakes (1250g each) And they turned out great. Took 45 mins in my oven. I also mashed the bananas in the blender so they were smooooth and no big chunks in the cake. And I made my own cream cheese frosting.
I’ll comment more after I try a slice!
By placing something in the freezer directly from the oven will risk spoilage of your other frozen foods
Hi Joanie, It is a good idea to consider that, but I have done it many times and I always place it on a thick oven mit to keep it from directly touching the other food and it has never been a problem.
Hi, what if I want to skip the icing, need to watch my blood sugar
It still taste awesome. You could do a light dusting of powdered sugar just to make it pretty.
I have a brother who is diabetic. So I made 2 cakes, one with regular sugar and the other Splenda. It was the same amount of Splenda as the sugar would have been. I set the cakes out for a taste test, before my brother had a piece. No one could taste the difference!
That is so awesome!!!
The recipe is just amazing came out great. Instructions awesome would recommend to anyone.
Thank you, that makes me so happy! Glad you like it!
That looks delicious! Is this recipe also useable for a round cake with cream layers??
Yes, you should be able to get to thick or three thin round layers of cake with this recipe, you will just have to adjust the cooking time.
This sounds yummy. I’m making mini bundt cakes (6 small cakes in a pan)for next week.
What bake time would be used?
I would treat them more like cup cakes and start with about 20-25 minutes and then do the tooth pick check and cook longer if needed or until toothpick comes out of center clean.
Thank you! Making them tonight.
You are welcome. Hope it went well 🙂
Should the mixture look like it curled once you put the milk in?
It should be fine.
Mine was like that. I think it’s from the buttermilk and butter, oil mixing together.
So this did not work at all for me for some reason. The cake overflowed and was still liquid at the end of 60 min. 🙁
I am sorry to hear that Tania, That is so strange, I have made this many many times and never had that problem. 🙁
I followed the receipt exactly. Other than using frozen banana, thawed, My
cake spilled out of bundt pan took about 1hour and 45 min.,and looks ugly. What did I do wrong??
I am so surprised to hear that your cake took longer to cook, ran over the sides and looked ugly. What size was your pan. I am going to change the directions to read not to fill the pan more than 2/3 or 3/4 full just in case peoples bundt pans are different sizes.
I filled 2/3 full and used the rest in a 8 inch cake pan for a rainy day. So far so good. Baking it right now?
Great! 🙂
My cake is in the oven as I type, I filled it to the rim with the batter and it looks absolutely lovely and delish. About 5 mins to go – haven’t decided if I am doing the freezer step or not. Not sure I can wait to taste it lol. Also u did not mention how long it should stay in the freezer unless I missed it???????
Btw I used frozen bananas that were still cold but not frozen
I removed batter from the bundt pan and made 7 cupcakes with the extra. I could tell it was way over the 2/3 full mark as you recommended. Cake baked up perfectly.
Great! 🙂
Bundt cake pans are different. The first time I made this cake mine overflowed as well so the next time I made it I used an angel food cake pan and it did fine. Best banana cake ever. I also found that it took a little longer to bake than the 60 min but I think that each oven varies in temperatures. Thanks for sharing!
Because the recipe had an erroneous temperature of 275 degrees!
I had the same problem. .Mine over flowed and was ugly as well..I also used bananas that had been frozen and thawed. I don’t know if that was the problem or not
This is so surprising to me, I have made this cake many many times and have never had it even come close to overflowing. I can’t figure out what could make the difference. I have used frozen bananas too…hmmm. I am sorry this happened to you. I made a not in the recipe to not fill the pan more than 2/3 full now that I know some people are having this problem.
Frozen bananas seem to have a lot more moisture in them. And the get much darker. I don’t like using them. Could this be an issue for the overflowing and ugliness?I
I think it may be, They are runnier and if they are still really cold when added, they could be causing the cakes to need longer to cook. I figured out what happened and why I was so confused about the baking time. I have changed the cooking time on the recipe to 350 degrees. The cake still comes out wonderful and moist. The cake can be cooked at 275 but it will take at least 90 minutes. I think what happened when I typed up the recipe is that I got confused because when I cook this cake in a 9×13 I do it at 275 for 55 minutes. I am so sorry for all the confusion. This is a great recipe and I hate knowing that people had it turn out badly because of my error.
This has happened to me ONCE but I’d accidentally used self rising flour. This could be the issue??
It may be an altitude issue. I have to adjust all of my cake recipes where I live (6,000 feet). If I don’t, I have the same problems: too runny, overflows, and then sinks back down when you take it out. the structure isn’t strong enough at high altitudes. you have to decrease the baking powder or soda and actually increase the liquid a tiny bit because it evaporates faster at higher altitudes. you also might want to increase the baking temperature by 25 degrees. It doesn’t mean there is anything wrong with your recipe, it just means altitude adjustments need to be made. Hope this helps someone else!?
Thanks for that insight Mandy, I really appreciate it. Makes sense.
Maybe I missed it, but I didnt see anywhere in the instructions where the size of bundt pan was indicated. I own several Nordic Ware bundt pans (li’l bit of an addiction problem there, ummm…) , and my favorite, the Heritage, holds 10 cups. But my Anniversary pan has 10-15 cup capacity. So that might be why things are spilling over.
Is it okay to leave out or should I refrigerate with icing on it if not going to be eaten for a day or two?
I frost it and leave it out sometimes, try to cover it with a bowl or in a cake stand if possible until you serve it.
I made this for a party on the week-end and everyone was begging me for the recipe!
Two women who were known as really good baking types said that it was the best banana bread they had tasted in their entire lives. Thanks so much for this recipe as I have tried to make banana bread so many times and am so grateful to finally get it right! PS I didn’t even use the icing but just dusted with icing sugar.
This makes me so happy! 🙂
I totally agree!!!!!!❤❤❤❤❤
Yes, it is really 275 degrees. 🙂
What was the new way to frost the cake?
Peanut butter frosting with Chocolate ganache…that reminds me I need to make a post about that cake.
Made this cake yesterday, best banana cake I’ve ever tasted!!!
Yay! Thanks Carole!
Farenheight
YAY!
Cooked it for 70 mins exactly turned out great!!
I just made this cake… and it took about 70 minutes as well. Batter was very moist but I think it firmed up nice! It’s in the freezer (back deck!) Right now
Make this cake. Fabulous.
Made this just today it was amazing! My husband and I both had a slice each and can’t wait for my son to try it tomorrow! This recipe is a keeper.
Awesome! I love hearing this Sheena.
A wonderfully moisy, fragrant banana cake! Was hesitant about freezing it, but it turned out of my Heritage Bundt pan nicely. Will definitely make this again! Although I love cream cheese frosting I left it off, to minimize extra sweeteners, this time!
Could you substitute vegetable oil for canola oil?
Yes, definitely!
I wanna make this for my hubby’s birthday but don’t have the icing on hand. Can I make the cake, and freeze it for longer than recommended while I go to town to get the icing ingredients?
Yes, that will be fine.
I am so sorry to hear that this has been a continuous problem. I haven’t made the cake in a few months so I will make it this weekend and check the cooking temp to be positive. If you make the cake before then, bake it at 350 degrees for 50-60 minutes.
I am so sorry to hear you had problems with the cake. It has been a few months since I made the cake and I am going to re-make it this weekend and check the cooking temp. I hope I did not make a mistake with the cooking time, but it looks like I may have. It is a great cake and I do hope you will try it again. If you do try 350 degrees for 50-60 minutes.
I love the idea of a lower but longer bake. I’ve found that cakes are prettier. Be sure to tell us what the results are if you bake it again this weekend.
Can this be made gluten free
If you use a good all-purpose gluten free flour it can and it will turn out great.
Can this be made with almond flour instead of all purpose flour?
Hi Azmina, I haven’tever tried using almond flour. If you try it let me know how it turns out.
I am baking this cake as I type.
I am baking it at 350.
That’s what the recipe above says.
Nowhere does it say 275.
I’m having the same problem with it not being done in the center.
I am checking it every 15 mins.
Will let you know how it comes out.
Came out great!!
Outside a little crispy like toasted banana bread inside very moist!
The frosting makes it!!
Next time I plan on adding walnuts.
I just made this and it turned out beautifully. I baked at 350 degrees for 55 minutes. It was perfect. Loved the freezer trick. Didn’t think it would come out of the pan but it did. It’s frosted and ready for dinner. Thanks for this recipe.
Hi I just made this cake when I put in the buttermilk it looked like curdled cheese? I used room temperature butter?
When I mixed everything it was fine? has this happened to anyone?
Hi Lucie, It is very common for things to take on a curdled look when buttermilk is added. It will still come out fine.
I made this tonight with a few alterations and I wanted to share because it came out amazingly moist and delicious.
Instead of oil, I used 1/3 cup of unsweetened applesauce.
I used 1 1/4 cups of sugar only.
4 Bananas.
Added 3/4 cup of chopped pecans.
3 cups whole wheat flour.
Frosted with peanut butter buttercream.
Absolutely YUMMY and slightly healthier!
This sounds great! Thanks for sharing!
Wow! I’d live to try this!
The recipe says 350 but in comments you say 275. I baked mine at 375 for 45 minutes and it was fine. Please clarify
I am very sorry for the confusion Kathy. I had originally put 275 degrees on the recipe, but people were having problems with it taking to long to cook. I have modified the recipe now to read 350 degrees. I am glad your cake still turned out well at 375.
I made this recipe this afternoon after stumbling across it this morning on Pinterest… and it came out beautifully!
I didn’t have cream cheese so I substituted plain cream cheese spread (it worked!). I also didn’t have buttermilk so I did unsweetened almond milk with lemon (same measurements). I also didn’t have truly overripe bananas so I put a few in the oven at 350 for about 10-15 minutes and they blackened up nicely. No problems whatsoever.
Nothing overflowed (I used a Nordic Ware traditional bundt pan) – did it at 350 for 55 minutes – frosting was plentiful and delicious – cake was moist and fabulous.
A real winner! Thanks so much for sharing!
Thank you Amy, I appreciate your thorough review of the recipe. So glad you like it! So smart to over-ripen the bananas in your oven. I’m going to remember that when I am in a bind.
Really great cake and I add a jar of baby Banana fruit to increase the flavour.
Good idea with the baby food. Glad you like the cake.
Just made 3 loaf pans out of this recipe 50 mins. @ 350, and all seems perfect. I covered with foil and popped into freezer. Should they be covered or uncovered? And, how long in freezer. Up to now, recipe looks like a total success. Made with ripe bananas, not previously frozen. Please let me know on freezer part. Thanks! 🙂
Glad it is working out. I do not cover it in the freezer, it may condensate and drip onto cake. I like to freeze it for at least an hour but longer is fine. I have even left it in the freezer overnight before.
If I use a dark bundt pan, should I adjust my temperature or bake time?
Hi Mylinh, I would check it about 10 minutes early. Continue to check it ever couple minutes after that.
This is a great recipe and a great cake. I had no problems with the pan overflowing issue. Could it be that others were using something other than a bunt pan? I also chose
To bake at 350 degrees for 55 min. I have owned several ovens over the course of my life of baking (40 plus years) and no 2 ovens are alike.
Missy
Thanks Missy! Glad you liked the cake.
Hi..my cake is very dense and rubbery. It tastes good. What do you think I did wrong?
This makes me so sad. Any chance you forgot the baking soda? One time I forgot the baking soda in banana bread and it made it a very strange rubbery texture.
Hi
Can I put the cake in the fridge instead of the freezer? As I don’t have enough freezer space.
Thanks
You can, but the freezer is better. Don’t worry though. Even without going in the freezer, this cake will be super moist!
Made this cake today and it turned out beautifully moist – no freezing required. I would probably add cinnamon next time and leave off the frosting, as the cake itself is quite sweet. Great recipe – thanks for sharing!
Glad you liked it. Thanks for the feedback.
Came out perfect. Changed nothing. Havent tasted it yet but it looks and smells awesome.
My mom made this about a month ago and it was awesome. We’ve been on a Doctor Who theme food find and this is a perfect cake because the Doctor loves bananas. Always going about bananas in almost every episode.
Love it! So fun! And glad you liked the cake!
This is probably the best banana cake ever. I followed the directions exactly and it came out great. It is great with the cream cheese frosting, but the cake by itself doesn’t really need anything. I may never make banana nut bread with my old bananas again!
Awesome Tracy, I am so glad you like it!
I work for a major airline in Montreal… will be making this cake for
our annual bake sale at the airport
Thank you for a fabulous idea for freezing, before frosting
Great! How fun!
I can’t wait to try this recipe for my boys birthday party. I notice in your comments using a 9×13 pan at 275 for 55 min. Is that correct?
Thanks 🙂
Hi Lacey, it has been a while since I made it in a 9×13 so I really can’t remember. If that is what I put on the recipe it should be right. You can cook it at 350 for 30 minutes though if you want too. The lower cooking temp just makes it a big more tender and moist.
Great recipe , nice big sized bundt slices .This cake rises quite a bit – I’m assuming that’s the reason why Maria has clearly mentioned to fill up two thirds of the pan!Thank you for this recipe and the freezer tip- can’t wait for my husband to dig into it and rate it -I say 5 star recipe! Can’t wait to try out more of your recipes !
Great! So glad you liked it Rekha! It’s definitely one of my favorites.
How long can you freeze the cake for after you have frosted it. Made it for church Thanksgiving dinner. Went over very well. I had some batter left over so I made a small cake for our aunts to enjoy. Thanks!!
As long as it is in a air tight container or package, it could stay frozen for a month or two.
Hi, is there a concern about putting the hot pan straight from the oven to the freezer? Will it affect the other frozen foods in there such as meat and fish? Thanks!
I always put a big and thick hot pad under my pan and if there are things near it, I either try to move them or put more hot pads on the side of the pan to keep them from having direct contact.
This cake was delicious! However, theres a few things that need revision. It makes enough batter for basically 2 bundts. And 3 cups of powdered sugar is way too much for the frosting. I used 2 cups and i couldve easily used only 1 1/2 cups. Theres a chocolate buttermilk frosting recipe i use for another cake and its identical to this one and it only calls for 2 cups. Other then that this cake is a winner. 🙂
Came out perfect. So moist and delicious! Everyone loved it! Thank you for sharing.
So glad to hear it. Thank you Jen!
hy there,,can i bake it in donut pan? how should i set my oven temp? thank u..
Depending on the size of your donut pan you will probably need to be careful about how full you fill it. You never want to fill a cake pan more then 2/3 full or it might overflow in the oven. Use the same oven temp.
hey i just made it i was just wondering about the freezer part..what’s so special about it..and the smell from the oven is coming out great..Would you mind if i ask you your weight loss tip..You bake so much desserts yet you are slim and smart…Will surely tell how the taste was…i made carrot cake…it turned out great <3 thank's a lot for the recipe
Hi Amnah, Putting it into the freezer helps lock the moisture into the cake. My weightloss tip is to make sure you eat 25 grams of fiber a day and to eat every 2-3 hours, drink lots of water and make sure to get at least 60 grams of protein a day. 🙂
Delicious and easy..but my cake is dark like banana bread, not pale and lovely like the photo. Ripe, room temp bananas and not sure why mine is dark? Thanks.
I hadn’t really thought of it before, but now that you mention it, my cakes often differ in shade of darkness. I don’t know what causes it.
I’m having a time getting the cake out of the bundt pan. I used Crisco and flour to prepare the pan for baking and then froze the cake overnight. It still won’t budge… Any suggestions? I know it has to taste wonderful, because I baked the cake yesterday and my kitchen still smells like Heaven! My cream cheese frosting is already prepared and tastes amazing. I just can’t get the cake out of the pan!
I hope you were able to get it out Kirstin. I usually run my knife around all the edges and the inner circle part quickly before I put it in the freezer, I think it helps it come out a little easier once it is frozen.
I can’t remember if I put that tip in the original recipe directions, I will go back and check and make sure to add it if it isn’t already there.
When you say best ever, it really is the best ever! I have made many banana cakes and desserts through the years and this is BY FAR the best tasting, most moist, and flavorful cake I have come across! I got rave reviews all around. I made it to the exact recipe and followed the “instant freezer” technique and I must say, I will be making again. Thanks. PS because this was the very first recipe I ran across on your web site, you sold me as a subscriber. I am looking forward to many more delicious recipes.
Aw, thanks TL! I really do love cooking and eating, so in my opinion all of my recipes are great :). I am so glad you found my site and loved the banana cake! I really appreciate your kind comment! Thank you so much!
I know eating raw eggs is “bad”…but I could not stop eating this batter!!!! Bundt cake is in the oven now and I even had enough batter left over for 6 muffins. I can’t wait for this to be finished baking so I can get it frosted!!! Thanks for the recipe!!
Yay! If you liked the batter you’re definitely going to love the cake! 🙂
I love this cake! I didn’t freeze it or frost it. It goes great with tea and ice cream. This is my go to recipe for banana cake going forward. Thanks for the recipe.
So glad you like it! I love it too, it makes me look forward to having over-ripe bananas. 🙂
I’ve made this twice now, and it is perfect! I bake for a whole dorm full of high-school boys on a regular basis, and this is the only recipe that multiple boys have stopped me to tell me thanks for making it! I make a simple chocolate glaze with chocolate chips and cream to drizzle over the top. I love the trick of freezing it! So neat. Thanks for the recipe.
Thanks Jessie! I love hearing this! Makes me so happy!
Your banana cake looks so good. I can’t wait to try it. Thank you!
I’ve actually made it twice this week. It is so good. I never get sick of it. I frosted it with burnt butter icing last time and it was awesome!
I like to a) Put a little rum in the cake, and b) I do a brown sugar glaze (kind of like penuche), instead of the cream cheese icing.
Yum! Sounds delicious!
I made this cake last night (minus the icing, hubby doesn’t like super sweet treats). I turned out beautifully and was delicious even without the icing. Perfect amount of sweetness!
Awesome! Thanks April. I made it the other day without icing too. It really is really delicious even without icing. 🙂
I’m a bit confused by the part that say’s 1/2 plain yogurt half milk instead of buttermilk. Do you mean 1/2 c yogurt and 1/2 c milk? Which would be less then the amount indicated for the buttermilk. Looking forward to making the cake.
Sorry for the confusion Venessa, I mean that if you don’t use buttermilk you need to combine half milk and half yogurt up to the amount of buttermilk called for. Hope that clears it up.
This was one of the best bundt cakes I have ever made. Three days later it is still moist. I even made mini loaves with the extra batter. I will definitely make this again.
This makes me so happy! That is one of the things I love about it too, is that even a few days old it still tastes amazing and is incredibly moist. It’s a great cake to make ahead for holidays when you know you will be busy! Thanks Stephanie!
I made this banana cake last wkend and it was absolutely delicious. Love the cream cheese icing as well.
Yay! So glad you liked it Catherine!
Could I bake in 9″ springform pan? Would temp be 350′ and how long? Could you make cupcakes if so what temp and how long? This looks yummy and your reviews are great. Can’t wait to try this.
Sandy
This are great questions. I have never tried either. I am sure it could be done in both 9″ and as cupcakes, 350 will be a good temp, but I suggest watching really closely to figure out how long they need to cook. I would say between 28-30 minutes but you should check earlier to make sure you don’t overcook.
You are so patient to answer these redundant questions! ♡
I never feel the need to comment but had to say that this pregnant momma is head over heels for this cake! It has surpassed any banana baked good I have ever tried…even my picky children have gobbled it up! I simply followed the recipe and voila, banana deliciousness! I topped mine with chocolate ganache cause that’s what baby wanted but it is also perfect by itself. Thank you for sharing and yes, this one’s going right in the family bible ♡♡♡
Thank you Ticia! I am so so glad you love it and love that you feel as strongly about it as I do. Definitely one for the family bible! 🙂
Thank you for your recipe! Mine just came out of the oven and went straight to the freezer.. can’t wait for it to come out!! Btw, My house smells so yummy and homey. Thanks, again!
You’re welcome Araceli! I love the smell too. 🙂
Just made this tonight and it was incredible!!
The freezer trick was great, came right out of the pan like a piece of cake!
Thanks so much for sharing!
Yay! So glad Elizabeth! Thanks for coming back to let me know you liked it and had success!
This really is the BEST banana bread I’ve ever made I didn’t even use the frosting its soon moist!!!
Thanks Glenda! I am so glad you liked it!
It’s a winner! Everyone in the family loved it! I didn’t put it in the freezer, since my son was home when it was done, but it was fantastic! The only thing I changed was the icing, I made a half batch and it is plenty.
This one is now in the keep binder, as well as both kids recipe binders. ??
Thanks for a fantastic recipe.
Great! Love hearing this!
I have made this cake three times in the last several weeks for different occasions. It turned out perfect every time and was moist and delicious. My oven runs a little hot so I reduced cooking time . Thanks for the great recipe!
Great! So glad you like it! I make it for any excuse I can find. 🙂
Made this last night and was very good. Made half batch of frosting and frosted only half of the cake. Good with and without frosting. Only used 2 cups sugar for the cake and was plenty sweet. Cake was moist and very tasteful but it seems denser and heavier than my usual recipe. I’m not saying that is not a good thing….just different! Thanks for your recipe.
Great! Thanks for the feedback Dian!
Went out and bought a bundt pan. Cake came out perfect. Super moist and so delicious. Went around sides of cake pan with knife before freezing. Turned cake upside down and it didn’t come out right away. Left it and within a few seconds in dropped down. Cake was so good didn’t need frosting. Next time I will skip the freezer part because my frig smelled like bananas into the next day, strange thing. Had to clean fridge with water and vinegar to get smell out. Fringe looks good?, cake tastes great. First time making this cake, it’s a keeper. Thank you for answering my previous question.Thanks for the great recipe.
Glad you liked the cake, so weird that it made your fridge smell. And even without freezing this cake is super moist.
I love this cake and my family did too! I did add blueberries to mine and for the frosting I used 2 cups of powdered sugar ( as my family does not care for super sweet frosting). The cake was wonderful with the blueberries and I will be making this cake again. Thank you!
Yum Monica, glad you liked the recipe!
What is the best way to store this cake?
I like to eat this cold so I keep it in the fridge, but it can technically be left on the counter for 2-3 days and be fine.
I just made your banana bundt cake and took out of the oven. It smells heavenly and looks great. I went back on your site and looked and also looked at the reviews but can’t find how long you’re supposed to leave on the pan ( if not putting in freezer ) before I turn it out on my rack to finish cooking before I frost it? HELP!! Thanks Debby
I am so sorry I didn’t see this earlier. If you aren’t putting it in the freezer you need to let it cool completely before trying to remove it from the pan.
OMG!!! That is the most insanely delicious cake!!! I made 2 today. Shared one with a friend and we kept one. So moist and tasty and the icing is ridiculous!!! Thank you!!!
That’s what I like to hear! 🙂 Thanks for coming back to let me know you liked it!
Cake is in the oven now! I must have a larger than most bundt pan as I used all the batter and my pan was 2/3 full. I agree with an above poster…the batter is delicious! Can’t wait to try the finished product!
I am a retired food writer and have been baking for more than 50 years. It is my pleasure to provide the following feedback on this fabulous banana cake recipe. After reading several comments about overflow problems, it is important to be make sure your Bundt (or tube pan) has a capacity of at least 12 cups. Some of the newer style “Bundt” pans hold only 10 cups. The recipe, as written, is perfect for a 12-cup pan. In addition, if a dark pan is used, the oven temperature should be reduced by 25 degrees. My cake was fully baked in one hour. Lastly, should you decide to skip the frosting, the cake is sensational all on its own. Thank you for sharing this keeper of a recipe!
Thank you so much for your feedback Sue! I appreciate your thou rough review and insight on the recipe! Glad you like it.
This is our Easter dessert. Really easy to pull together. Thanks for the top about replacement for buttermilk. cake is in the oven, fingers crossed it comes out as great as it smells!!!
Great! I hope it was delicious!
I plan on making this cake the day before a party. Should I frost it and then refrigerate over night or wait and frost before serving?
I usually frost it the day before and just leave it out, in a covered cake stand. You can keep it in the fridge if you prefer.
Thanks for the recipe. It is delicious!!!!
My only 2 comments are for the sour milk, you add tablespoons not teaspoon of lemon juice. (1 tablespoon per cup so 1 1/2 tablespoons to make 1 1/2 cups). Also, I had so much icing. Could make half the batch and still be plenty. While family loved this recipe. Will make again!!
Oh oh…my cake is in the oven. This was the first time I’ve used the buttermilk shortcut. Followed the instructions in recipe. Will it still be ok?
my pan is only 10 cups can I get one that will hold this whole receipe?if not just fill it up 2/3 thank you first time writing
You could look on amazon for a bigger one, but to be safe always only fill your bundt pan 2/3 full. You can put the extra in a small round pan or a small loaf pan.
Thank you for sharing this wonderful recipe, it was moist and super delicious. I will certainly make again and again.
You are so welcome Nancy! So glad you liked it!
I really loved this cake. It was very moist and rose so high in the pan. I had enough batter left over for some large muffins. I think my homemade buttermilk was working overtime! I took it to Bible Study and everyone loved it.
Yay! Sounds delicious! I love it that you make your own butter milk!
Your right, this recipe is a treasure…… Seriously. Thanks for sharing 🙂
🙂 You’re welcome Deb!
Love this recipe! Thank you for sharing. I had 3 really huge over ripe bananas and even though it was a lot more than 1 1/2 cups, I took a risk and added it all. It was more full than I’m used to so I popped a piece of foil on the rack below the cake to catch any overflow. I didn’t need it though. I knew it would take longer to bake (350) so kept checking for doneness with a tooth pick. It came out dark and lovely. Skipped the freezer step. Terrific frosting. It looks like a fluffy cloud.
Hi Paula!
Yay! I love fluffy cloud cakes! 🙂 So glad you liked the recipe and that it didn’t overflow for you!
“Fantastic “……everyone loves it…..
Yay!!!! 🙂 So glad it was a hit!
OMG…. this is the best cake ever. I always use more banana than what a recipe calls for… delicious! Other than that… followed the recipe as written. My husband and his buddies loved it. Thanks for a great recipe.!! I would rate it more than 5 stars!!!!
Thanks Linda! I feel the same way, this cake is off the chart! So glad you all loved it!
Thanks for sharing your wonderful cake recipe with the world. I made it for my mother in laws 87th birthday party tonight, and it was a huge fan favorite. It was moist and scrumptious 😊 It turned out perfectly, thabk you again 💗💗💗
Oh good! I am so glad everyone liked it and it sounds like the party was a huge success. Happy Birthday to your Mother-in-law!
Hi! I am planning to make this cake this week, but for a small group, so I was going to use my 6 inch bundt pan. What would be your recommendation for baking temperature and time?
I would use the same temp. it will most likely not need as much time to cook, I would check it halfway through and every five minutes after that. Are you halving the recipe or doing something else with the rest of the batter?
I’m planning on doing a full batch and then using a muffin tin and mini loaf pans until the batter is gone. (Mini cakes for when I want one!) Thank you so much!
Sounds great Anna! You’re welcome!
I meant to say if it would work to divide the white sugar into half of white sugar and half of brown sugar?
Corina
Hi Corina, Yes, it will work. Just don’t pack the brown sugar down to much!
Did not frost or freeze and it was still the best banana cake I ever made, and I have made quite a few. Followed directions, used a standard dark bundt pan with no problems. I’m making another one today. Delicious! Thanks for the recipe.
Great! Love hearing that Donna!
OMGGGGG this cake was delicious!! i will definitely make this again, scrumptious.
YAY!!!!!! So glad you make it!
smells really good.. did everything the recipe said, put lemon juice in milk to make it sour, though I left out the extra 1/8 cup of sugar. I must have a smaller bundt pan as there was batter left over. Made another 9 in. square pan of cake. I am going to use canned cream cheese frosting as I don’t usually make my own frosting and rarely use confectioner’s sugar. Hope it tastes as good as it smells.
It will. You’ll love it! 🙂
This cake turned out perfectly and I am definitely not the best baker. Followed the recipe exactly, used 4 very ripe bananas I had stored in the freezer, defrosted them. I baked in large Bundt pan at 350 for 50 minutes. The top was still a little wet so I shut the oven off but kept the cake in for 5 more minutes. I did do the freezer trick and the cake was very moist, not “wet”. It was delicious! Wondering if I might try the freezer method on other recipes to seal in the moisture. Thanks so much for the recipe. It really is the “best ever”.
Hi Christine, Yes, the freezer trick works great with other cakes. I actually got the tip from a friend whose mother makes wedding cakes. She always puts the cakes in the freezer to lock in moisture. So glad you liked the recipe!
Can you use almond flour or coconut flour??
Hi Darcey, I haven’t ever tried either of those flours in this cake. It will most likely change the texture, but I am sure the flavor would still be delicious. It would be worth a shot. If you try it, let me know how it turns out.
Soooooo good. Made exact from recipe. Some excess batter, I used in another pan. With a dark bundt pan mine was done after 40 minutes on 350. I skipped the freezer step. Still very moist and delicious. I’m not a baker and it came out perfectly (kinda proud of myself), thanks!
You should be Julie! Way to go! I am so glad you gave this recipe a shot and loved it! It is definitely one of my all time faves!
Delicious! I never even got to frost it, it went too fast as just a plain cake! Lots of compliments!
Haha! Love it! It really is the best! So glad you made it Jackie!
Hello,
The original recipe version of this cake (that you linked to) is my favorite banana cake recipe. It is so good & so moist. So, naturally, you piqued my interest when you said that your tweaks have made it even better! May I kindly ask… in what way is your version better? I’m having a hard time imagining what kind of improvement can be made to an already great & very moist cake. Now, I’m tempted to try your recipe!
Hi Bunsy, Nothing I did was drastic. I decided to replace part of the butter with canola oil, and cook it in a bundt pan instead of a 9×13. I also rarely have buttermilk on hand and wanted to make sure it would work just as well with sour milk because I know most people don’t keep buttermilk on hand. the cake is excellent no matter how you make it, but I feel like making it as a bundt cake and adding some canola oil along with the butter, add even more perfection to the already amazing texture of this cake.
This really is the best ever banana cake. I skipped the freezer step and it is very moist. Thanks for a great recipe.
You’re welcome Beth! I am so glad you like it!
WOW! over 2 cups of sugar is a LOT of sugar.
bananas have all that natural sugar.
Any chance of being able to cut back on that?
You could try eliminating 1/2 a cup. I would be curious to hear how it turns out.
Made this tonight, everyone loved it. I had a loaf pan and used the extra batter to make a mini cake. Great recipe.
Yay! Love to hear this Dominique!
I’ve made a LOT of banana cakes in my day, but wholly moley this “takes the cake”. So much so that I am debuting it at the extended family Easter dinner in two days. Thank you for sharing your recipe which I followed exactly as written—it’s a winner!
Yeah! So glad you like the cake Grace! I hope it was a hit!
This cake is very good. My only change was, that I seperated the yokes from the whites of the eggs and whipped the whites to form soft peaks and folded it in. The cake was very lite which is what I wanted.
Wow, I bet it was amazing, nice and light and fluffy. I’ll have to try that sometime.
Delicious ! Best banana cake. I did not put in freezer and only made 1/2 frosting.
5 stars!
So glad you loved it Debbie!
I just took our 3rd cake out of the oven, and is in the freezer. The first one I baked in a regular Nordic Ware bundt pan. I filled it with all of the batter, and sat it on a cookie sheet just in case it ran over. The second time this cake was made was Mother’s Day and it was baked in an Angel food cake pan. Today I baked it in the loriginal Nordic Ware pan and I only filled it 2/3 full and baked a little one in a 3 cup bundt pan. I had.
This one is for a church bake sale tomorrow.
This is the BESt Banana cake I have ever made much less eaten. It is my favorite cake.now. It it so moist and yummy.
Thank you for this AWESOME recipe.
Yay! I am so glad you love it as much as I do! It really is the best!!!
any tips for high altitude baking? how should I adjust this recipe?
It shouldn’t make to big of a difference. I would suggest trying it as written. Just be sure not to fill the bundt pan more then 2/3 full.
If I am trying to make a barbie cake and use 5 6 inch rounds do I just adjust the cooking time ? And is it 275 or 350
So sorry I didn’t see this comment before, I hope you got everything figured out.
My husband said it was one of the best cakes he’s ever eaten. Thanks for sharing!
You are so welcome! I loving hearing reviews like this! Thank you!
Can I keep the cake in the freezer until I’m ready to frost and serve?
yes, for sure, just cover it with plastic wrap or foil to keep it fresh.
Made this for 4th of July party today. Did it in 2 thick layers. Used sour milk since I didnt have buttermilk. No issues with overflowing, put in freezer 1 hour after baking. It came out of the pans perfectly. Everyone raved about it, it was the hit of the party! Thank you so much for the wonderful recipe!
Yay!!! So glad! I get similar reactions every time I take it somewhere! Glad you found the recipe!
OMG!!! This cake is so delicious. It taste like banana pudding and I love banana pudding. I will definitely making this again. Thanks for sharing your recipe.
So glad you loved it! I Love hearing this!!
Made this today for Labor Day family picnic!!! Huge success!!! Followed directions to a T and it turned out perfect!! Even my 16 yr old son , ” mom this is the best cake you have ever made!” Will definitely make again real soon!! Thanks!!
Gotta love it when compliments are coming from the teenager!!! Yay! So glad everyone liked it. It is definitely a favorite at our house too!
There was no way this was all fitting in my bundt pan. I put the rest in a loaf pan. I cut the sugar back to just over 1 1/4 cup. Next time I would use 1 3/4 cup. I made a half batch of cream cheese icing from Taste of Home’s pumpkin bars because it is less sweet than the recipe for the banana bundt cake called for. I found the texture of the cake a bit rubbery. Maybe I over mixed the batter.
Absolutely the most delicious, crowds pleasing banana cake, ever.
For diabetic family members, I’ve substituted granular monkfruit sweetener for the sugar, and it’s lovely, and doesn’t have the bitter aftertaste like stevia.
I agree Karoll, and thank you for the info on a good substitution for diabetics!
Do you need to icing the cake right out of the freezer? Or do you wait till it gets room temperature?
Do you need to icing the cake right out of the freezer? Or do you wait till it gets room temperature?
Baking the cake tonight for tomorrow
Either is fine.
I made this for my family reunion and everyone loved it, I added some walnuts and a little nutmeg.
Yum! Love those additions, so glad everyone loved it!
Hi, I’m so excited to make this cake! I’m making 3 early to freeze for holiday. 1 I’m going to sprinkle walnuts on the top of the batter. Only question I have is I googled how to make sour milk and the recipe said 1 cup milk to 1 Tablespoon lemon juice… I noticed your directions at bottom average approx. 1 cup milk to 1 Teaspoon lemon juice. Does it make difference? Also, if I make 2 at a time to go in the oven will it change the cooking time or temp?
Hi Trina, You will love the cake. Cooking time shouldn’t change, although I would still do the toothpick test, just to be sure. I have seen recipes call for a tbsp of lemon juice for souring milk, but I have always only used 1 tsp and had great results. Good luck!
This recipe looks scrumptious…..can’t wait to make it. Thanks!
Thanks! I hope you liked it.
Didn’t do freezer step, no room. Cake was moist and delicous, however, darker and heavier than what is pictured. Fam asked why i made banana bread in a bunt pan.
Love love love your recipes.
Looking forward to making your banana cake this weekend. I’m definitely not a cook but comments are so complimentary I want to make immediately. You list the frosting ingredients but not directions. Do I mix by hand or mixer? Terry
Hi Maria, I made this cake yesterday and it was fabulous! My husband and our friends loved it. I am definitely keeping this recipe for future use. I’m glad you mention in your instructions to not fill the bundt pan more than 2/3 full, because I had about 2 cups of extra batter. I made a little loaf cake and frosted it and froze it to enjoy later. I did not try the freezer trick you mention, but will try that next time I make it. Both my bundt cake and little loaf cake stuck to the pan pretty bad and I am wondering if the freezer trick will eliminate that problem. I also might try coating the pan with shortening instead of oil, followed by flour. Also, next time I want to chop some walnuts to sprinkle on top. Great recipe, thank you so much!
Hi Kelly, I am so glad you loved the recipe. Using shorting and flour should really help with the sticking. I usually run a knife around the edges right when the cake comes out before I put it in the oven. Walnuts will be a great addition.
We Loved it. Was like banana bread with icing. I am an icing snob. Nothing is mor disappointing than to bite into a beautiful cake only to discover it has whip cream frosting…ugh. what is the point?
Sometimes though, buttercream frostings can be too sweet. This was perfect!
Yay, love hearing this and so glad you loved the icing!
This tastes good, but based on the pictire, I expected more of a pound cake texture and lighter color. basically came out banana nut bread without the nuts. Still good, but would probably just do my banana but bread recipe in the future.
Made this over the weekend and it was great! Definitely will make again but would make the day before & refrigerate, it was so much better the next day cold. I had no issues and followed all directions except putting I freezer due to lack of space.
Awesome! So glad you made it Tammy!
Hi! So excited to try this cake. Made it today according to the recipe, smelled amazing. Just added the icing and I was wondering- does this have to be refrigerated if I’m serving it tomorrow?
Hi Michelle, sorry I didn’t see this until now. No, it doesn’t have to be refrigerated but it will stay fresh longer if it is.
Hello. I was wondering if you knew how to change this recipe to be gluten free/keto? How to change the flour to almond/coconut flour?
Thank you!
Another reader just commented that they made it with gluten free flour and it came out great. I don’t know what you would need to do to make it Keto, I am not familiar with that diet.
This is an amazing recipe, very moist! I have never frosted it, however. I add chopped dates, dried cranberries and chopped pecans. Every time I make it, I share it with friends and family and get the same responses…”WOW! This is so good!”
Thank you! Those additions sound delicious! I love hearing that you get such great responses when you make it! 🙂
I have made this cake so many times and EVERY-TIME i do its a bit . My go to banana cake recipe . Even makes a great cupcake . Baking one now with a king of cinnamon added in . Thank for a great fool proof recipe !
This is the very first comment I have ever left on any Pinterest post. But I had to comment on this most incredibly delicious cake!! . I love baking – – it is therapy for me. That being said, I bake a lot!! This was the best cake I believe I have ever made!! The only reason I made it was because I had some over-ripe bananas that I wanted to use up. It was not for a special occasion, but I wished it would have been.. I shared it with my grown kids and my neighbors (one who does not even like bananas). Everyone agreed this was the most delicious cake and have asked me to make another one ever since. I am on the way to the grocery store now only this time I’m going to try your carrot cake. It sounds amazing also! Thank you so much for sharing! This is going into my family cookbook a favorite recipes!
I been looking for a great Banana cake recipe I will be making this soon n for Thanksgiving to 2019
This cake is so so good! I normally make banana bread and am happy with it but this takes the cake 🙃. I’m so happy it turned out like you said it would. I had batter left over so I baked a loaf of bread with it. I let it cool in the freezer, frosted it and put it back in the freezer until nice and firm. Then I wrapped it in Saran Wrap then in Reynolds wrap. I don’t think it’s going to last too long in the freezer cause it’s so delicious!!! I will be making this cake for special days. Thank you for the recipe
Yay! I love hearing that Ree!
This cake is wonderful! I also added about a half cup of walnuts and it’s like banana nut bread with a cream cheese frosting! My husband absolutely loved it!
Love hearing that Karen!
Truly best banana cake. Super moist. I nearly ate half the cake myself! Love it!
I love hearing this! I am so glad you love it as much as I do! 🙂
If I were to take out the bananas in the recipe, what changes would the recipe have?
Hi Jessica, the bananas add most of the moisture and flavor to the cake. If you don’t like bananas it might be best to try a recipe for a plain white or yellow cake. It would be hard to adjust the ingredients and still have it come out right without the bananas in this recipe.
You mentioned that you can substitute the 1 1/2 cups of buttermilk to 1/2 plain yogurt and 1/2 milk But how much of a yogurt and how much of the milk to use to equal to 1 1/2 cups of buttermilk. Maybe I misunderstanding. Thank you
Hi June, the recipes says half of each…so that actually makes it 3/4 cup yogurt and 3/4 cup milk. It would also still work if you only had 1/2 cup of yogurt and mixed it with 1 cup of milk. The recipe is very forgiving that way. Another option is to add 2 tsp white vinegar to a liquid measuring cup and then fill it to the 1 1/2 cup mark with milk.
I have a Pampered Chef Stoneware bundt pan, will that change the cooking time or temp?
Hi Durea, I have a few stone pans too. When I use them I almost always have to increase cooking time by 5-10 minutes. The best way to tell when the cake is done is to put a toothpick in the center. If it comes out clean, the cake is done.
Do you cover with foil or leave uncovered when you place it in the freezer?
I leave it uncovered! You don’t want condensation
You mention that you discovered a new way to frost this cake that is amazing and super indulgent but I couldn’t find it anywhere. Can you provide a link to that post?
Hi Sue, Here is the link. https://reallifedinner.com/banana-bundt-cake-with-peanut-butter-frosting-and-chocolate-ganache/ You will love it!
A new family fav!! Thank you!!
Yay! You are welcome! I love hearing this!
I’m making it now. Do you store it in the refrigerator or room temperature after frosted?
Hi teresita, I usually store it at room temperature if I think it will only last one more day, I put it in the fridge if I have a lot leftover and want it to stay fresh longer.
Oh no! Just put the cake in the oven and as I was cleaning up the counter, I realized I have totally forgotten the buttermilk! Not sure what’s going to happen! Oh my. Happy Easter 🙂
Oh no! How was it?
I’m in love with this banana cake! I have made it twice within 2 weeks and the first time I ate 2 pieces a day, two days in a row, then one the following day and I finished off the leftover side cake too. The 2nd time I just ate one piece a day for 3 days in a row. I could eat the whole cake by myself so I gave my neighbors some cake and they also really enjoyed it! It’s the best darn cream cheese frosting ever! I have even thought about making just this delicious frosting to nibble on each day that is how bad my sweet tooth is. I put the Bundt cake in the freezer and the leftover batter pan I don’t. They are both moist, but I prefer the cake that has that locked in moisture from freezing it right out of the oven. Need to make another one at the end of this week but will cut the recipe in half cause I can’t afford the extra calories since I’m now hooked on this recipe. I leave my cake out at room temperature (4 days) and it does get better tasting each day. Thanks Maria!
I love hearing this Jill! I feel the same way, it is such a delicious cake and the frosting is fantastic! I am so glad you are enjoying the recipe so much! Totally makes my day!
This is the most amazing cake! Every time I make this, I get multiple requests for this recipe! Make it, you won’t be sorry! 😋
This is the perfect cake! So delicious. We like it when we have to bake with our overripe bananas! Ha! #julygiveaway
If I could leave a 20 star review I would!! This is THE BEST banana cake and cream cheese frosting I’ve ever tasted in my life! I’ve given this recipe to some of my friends who have RAVED about it
Oh my Gosh Carla! You just MADE my day! I am so glad you love it!
Maria
This recipe was fantastic!
Thank You! A different keeper!
Awesome! I am so glad you like it Theresa!
This cake came out so beautiful!!! I used frozen bananas and it still came out perfect. I will definitely make it again!!
Awesome! I use frozen bananas all the time too with great results!
Hi, I really want to try this Banana Cake recipe. How would you adjust it for high altitude and convection oven?
Hi Kathy, reduce the heat by 25 degrees and check it 10 minutes early just in case. Cook until toothpick inserted in the center comes out clean. You will love this cake! It’s sooo good!
This cake is OUTRAGEOUS.. Best cake i have had in my life. I made them for friends, my Dr.’s office and people rave about it. I am so glad to have found this recipe. It is one in a million and i am very picky about food. YOU MUST TRY THIS.
Thank you so much Karen! Your review just made my day! I agree it’s the BEST!
All I can say is WOW! This cake rocks! I can’t get over how moist it is! I will never make a different banana cake recipe, this is the ultimate! I used a regular bundt pan and didn’t have any trouble with it overflowing.
I totally agree Andrea! So glad you loved it! And thanks for the feedback on how your cake did in the oven.
Could this be made in a 1/2 sheet cake pan?
Hi Carol, Yes, the cooking time will cut down dramatically, so watch it closely.
I made 1 Bundt cake and 12 muffins with this recipe and the muffins rose and then flatten.
Haven’t tried the cake but hopefully it’s delicious. If I do it again I’ll cut the recipe down.
It should still be delicious. I am glad you gave it a try!
Fay again… cake fell as well as muffins. I think it’s only fair to say I’m at a 7,100’ elevation. So baking is always iffy here.
Hi Maria! I’m anxious to make this beautiful cake, however, I must buy a Bundt pan! Yours looks ceramic (??)..or is it Nordic Ware..I want to get a good one. I followed your link to Amazon, but couldnt find the one you have. Thank you so much!
I actually bought mine at a yard sale sale so I am not sure what brand it is. But it is metal for sure and this one is definitely the closest to what I have.https://www.amazon.com/Nordic-Ware-Cast-Original-Bundt/dp/B000HM9UDO/ref=sr_1_2?crid=1E6KG26XJ87D9&keywords=bundt+cake+pan&linkCode=sl2&linkId=790ad34a9ed765c4c09b4f8589cb1c95&qid=1648843247&sprefix=Bundt%2Caps%2C321&sr=8-2
I have made a lot of banana cakes this one by far is the best I have ever made. Thank you
Thank you, what a compliment! I am so glad you found it!
I loved this cake! So moist and delicious, and the longer it sits the better it is! I went to a bakery yesterday and got a mini banana cupcake to compare. Your cake was so much better. This recipe will have a home in my recipe box. Thank you!!!!
Yay! That makes me so happy Carol! I’m so glad you loved it!
Can you please specify .. salted or unsalted butter in the recipe for the actual cake.. thank you
Hi Diane, I always use salted because it’s what I have on hand.
This looks delicious.
Thank you!
I just made this cake today. Best cake I have made in a long time! I did freeze the cake like you suggested, but I took it out of the pan first and put it on a plate. It is a very moist cake and with the icing it is delicious. My grandson took two pieces home with him! He loved it! This recipe is a keeper! Thank you!
Awesome! I love hearing this Libby!
My niece just asked for a Banana Cake with Chocolate Frosting for her birthday. My sister-in-law is gluten intolerant. This recipe looks perfect. I plan to make the cake with gf flour as a couple other commenters did, frost it with a thinned down cream cheese frosting (because I think full on chocolate would kill it), and then drizzle melted chocolate over the top. Fingers crossed!
This will be perfect! Yum! Wish I could have a slice!
Great cake I substituted sour cream for buttermilk and it was deliscious.
Awesome! That’s a great substitution if you don’t have buttermilk.
This is the best cake. It can be dangerous because you can’t stop eating it. It’s that yummy. The only thing I wish you had mentioned what size Bundt pan to use, my pan was a little to small. The cake was a little tall but still yummy. I have request to make another one. This time I hope it will last more than a day. THIS IS A KEEPER. thanks for sharing. Needs a 10 star rating
Thank you so much Elaine! I thought I had edited the recipe to say what size bundt pan, I’ll go back and double check that. I use a 12 cup bundt pan. Thank you for your kind review, I agree this cake is stellar!
can i substitute bananas with mango because i have a lot of fresh
mango
That’s a good question, you could try it! I think it will work!
This was hands down the best Banana Cake recipe I have ever tasted I was skeptical about putting the cake right in the freezer after taking it out of the oven but the cake turned out super moist the icing is really good as well this will be added to my recipe collection for sure
Yay! I love hearing this Elizabeth! I am so glad you like the cake!
I’ve made this over 30 times! It truly is the best banana bread ever!
I can’t tell you how happy that makes me Angel! I love this cake so much too!
Just made this cake and it is absolutely delicious! So moist!
Awesome, I am so glad you like it Melisa!
This was delicious!! Was going to make banana bread with some ripe bananas and then I thought a cake sounded yummy so I found this recipe and brought it to my moms for dessert tonight and it was really good! Would definitely make again.
Yay! I am so glad you decided to go with the cake! It’s one of my favorite recipes!
Made this cake last night. Delicious and easy to make. Already half gone. I highly recommend trying it!!
Awesome, I love hearing that. Thank you Yvonne!
This cake is approved by my husband and both grandkids – with or without frosting! They taste tested both ways. Very moist and soft…exceptional. This is now marked as a favorite. Yum! .
Awesome! I love hearing that Cookie! 🙂