Best Ever Banana Bundt Cake

A light and fluffy banana cake topped with an irresistible brown butter icing. It’s not called best ever banana bundt cake for nothing!

Best Ever Banana Bundt Cake |

Yes, I’m the crazy lady over here adding yet another banana recipe to my site. I think I have at least 25 recipes that include banana in them, and I don’t plan on stopping. What can I say? I’m bananas for bananas! This cake is one I’ve been wanting to share for weeks now, but I held off until all of my summer recipes were posted. It’s light, fluffy and bursting with banana flavor. And don’t even get me started on that brown butter icing. Absolutely heavenly!!

Best Ever Banana Bundt Cake |

For this recipe (and really any banana recipe) you want to make sure your bananas are dark and heavily spotted. That’s key in getting a pronounced banana flavor. So if your bananas aren’t quite there yet, give them time. I promise you’ll enjoy this cake so much better a few days later when they’re ripe & ready to go!

Best Ever Banana Bundt Cake |

Now for a few more tips. Make sure you’re using room temperature ingredients. Your butter should be nice and soft. You’ll want to beat it for 2 minutes, then an additional 4 minutes after adding the sugar and vanilla. We’re going for pale and fluffy. Separate your eggs and beat the egg whites until stiff peaks form, then gently fold them into the batter. This will help create a tall, light cake. We’re not going for dense banana bread after all.

Best Ever Banana Bundt Cake |

After the cake comes out of the oven and you’ve inverted it onto a wire rack to let it cool, you can start the icing. Brown the butter (if you’re new to this technique you can find helpful tips here), then beat in the remaining ingredients. If you find the icing is too thick, you can always thin it out by adding a teaspoon or two of hot water. Drizzle it over the top of the cake, then immediately add the nuts. Chopped walnuts or pecans work, just toast them in a dry skillet for a few minutes to give them more flavor and crunch. Don’t skip this step, trust me!

Best Ever Banana Bundt Cake |

Once the icing has set, you can slice it up and serve it. Just make sure to have a tall glass of milk on hand… you’ll need it! I hope you’ll enjoy this cake as much as our family did. It’s practically perfect in every way!

Best Ever Banana Bundt Cake |

Best Ever Banana Bundt Cake Recipe

A light and fluffy banana cake topped with an irresistible brown butter icing. It's not called best ever banana bundt cake for nothing!
4.67 from 12 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 16 slices
Calories: 468kcal
Print Recipe


  • 3/4 cup unsalted butter - room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs - separated, room temperature
  • 1 3/4 cup bananas - very ripe, mashed
  • 2 tsp vanilla extract
  • 3 cup all purpose flour
  • 2 tsp baking soda
  • 3/4 tsp coarse kosher sea salt
  • 1 cup sour cream - room temperature
For the Browned Butter Icing
  • 1/2 cup unsalted butter
  • 2 tbsp boiling water
  • 3 1/2 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 cup chopped pecans - OR walnuts, toasted


  • Preheat oven to 350 degrees. Spray a 12 or 15 cup bundt pan with baking spray or butter and flour it, set aside.
  • In the bowl of a stand mixer, cream butter on medium speed for 2 minutes. Add sugar and vanilla, beat until pale and fluffy, about 4 minutes. Add egg yolks and banana, mix until combined.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  • With mixing speed on low, alternate adding the dry ingredients and the sour cream, mix just until combined.
  • In a small mixing bowl with a hand mixer, whip egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
  • Pour batter into the prepared pan, smooth out into an even layer. Place in the oven and bake for 45-55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
For the Icing
  • To prepare the icing, in a medium saucepan set over medium-low heat, add the butter. Cook until golden flecks begin to form at the bottom of the pan, then immediately remove from the heat. Stir in the powdered sugar, boiling water, and vanilla. Using a hand mixer, beat until frosting is easy to spread.
  • Drizzle frosting over cake, then immediately sprinkle with nuts. Let set for 10 minutes before cutting and serving.


- I typically add cinnamon to most of my banana recipes, however, I wanted to let the banana flavor really shine. Plus I think it would compete with the butterscotch flavor you get from the icing 🙂 If you want to add cinnamon, add ½ tsp. to the dry ingredients.
Nutrition Facts
Best Ever Banana Bundt Cake Recipe
Serving Size
16 serving
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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  1. I made this cake the other day and it is delicious. I followed the recipe exactly except for the addition of a pinch of freshly grated nutmeg to the cake batter. I used 2-3/4 large bananas to make 1-3/4 cup mashed. I carefully folded the egg whites into the cake batter and, while my cake came out tall, I wouldn’t say that it is light. The texture is fairly dense, which is fine with me. I used Trader Joe’s butter for the cake and a European butter for the frosting. I guess because I used European butter, which contains less water than American butter, I had to add much more than 2 tbs. of water to achieve a smooth frosting. Be aware that the cake goes from somewhat wet in the middle to fully cooked fairly quickly, so keep a close eye on it when it is almost done. It only took about 5 minutes to go from somewhat raw in the middle to fully cooked. Thanks for the delicious recipe! Everyone who tried it liked it a lot!

  2. I needed to heat up my house last night (furnace off all day for repairs in the middle of Montana winter) and I had three ripe bananas so I made this cake. I was a little skeptical as the last cake recipe I had found on the internet had failed spectacularly (I had to throw it away). I closely follow the directions and I think both I and my boyfriend think this is the best cake I have ever baked. I have printed the recipe and I definitely plan to use it again. i especially appreciated the directions to how to brown butter as I think that added quite a bit to the frosting.

  3. I made this cake today, it was amazing light and moist 
    I found the icing despite having a beautiful butterscotch taste was too sweet for me with only adding 3c icing sugar
    Also the cake was cooked at 50mins but I probably could have taken it out a few minutes earlier 
    Super easy to make and super tasty 
    Thanks for sharing this recipe 

  4. I made this cake tonight. The texture and flavor is spectacular – much lighter than banana bread, but the same robust banana flavor. However, I must have done something wrong with the icing, as there was NO way this was going to pour. I added additional boiling water to get it to a frosting consistency and spread it over the bundt ridges, so it doesn’t look nearly as pretty as your cake, but it tasted great. Next time I’ll make a more traditional bundt glaze with browned butter and heated milk to ensure I get a thinner consistency.

  5. I made this cake last night for my husband’s birthday. I cut down quite a bit on the sugar as I felt 1 3/4 cups was too much. Taste was still wonderful. I also made a chocolate glaze instead of the brown butter frosting. It was definitely a hit. Delicious!

  6. This cake is amazing! Best banana bread/cake I’ve ever had. I followed the recipe exactly and everyone that tried it loved it. I rarely ever comment on online recipes but I just had to for this one. Thanks for the recipe! 

    1. Thank you so much for commenting! I appreciate anyone willing to let me know 🙂 I am happy everyone liked it!

  7. Hello,  I made this cake and found that in order to get the icing to drizzle, I had to cut the confectioners sugar to 3 cups and add an additional 2 tablespoons of boiling water, otherwise, it was too thick.

    1. I too found the frosting too thick, not even spreadable. after 4tbsp of boiled water still could not spread it let alone drizzle. read one baker made a chocolate drizzle so may have to try that . I am Canadian so maybe our icing sugar is different, yours called confectioners sugar. Just happy to read someone else had a problem with it.

  8. 5 stars
    Spectacular cake! Beautiful and delicious. My 10-year-old son (especially) raved about it. Thank you for sharing!

  9. I know what I will be making with all of my ripe bananas! This is not only pretty, it is so tasty too!

  10. 5 stars
    Wow. wow. wow. I am late to the party, but man, am I ever glad I got here. Holy bananas. This is the fluffiest banana cake I have ever eaten. And that icing!! I want to marry it! You have made my week. not that the cake has a chance of lasting that long.

  11. 5 stars
    Can anyone tell me approx. how many cups of batter this makes?
    Thank you!!!!
    I made it, so delicious, but meant to record cup amounts!

  12. 4 stars
    made the banana bundt cake. all was good but both times the frosting sucked. when mixed and told to mix until frosting is easy to spread. this never happened. had to add 2 more tbsp. of boiled water and still it was not spreadable. got a glass of HOT water and dipped the knife each time. still not spreading well but enough was enough. cake was eaten both times but maybe you could advise to the frosting making. when first mixed with the amount of boiled water in recipe, the frosting was like the crud cheese things that go on fries now. it was just pieces of mixed frosting with no spread ability. like little balls of ???? help needed please