Banana Bread Bundt Cake with Sour Cream Frosting

Banana Bread Bundt Cake

And just like that, three quarters of the year is gone. My favorite season fall is here. As the crisp autumn air begins to settle in, it brings a familiar nudge to turn on the oven and shake off the late-summer doldrums. September always feels like a subtle resetting of the clock—a time to get back into the kitchen. Once upon a time, this was a crazy beginning of the school year.  Now it is a quieter kind of busy. This week called for a special kind of comfort: a Banana Bread Bundt Cake topped with a rich, tangy sour cream frosting.

The Story of my Banana Bread Bundt Cake

This blog is no stranger to Banana desserts,  the daughter is a huge fan. Honestly, unsure if she still is. But, we have,

Chocolate Chip Banana Bread

Marbled Chai Banana Bread Bars

Best Ever Banana Bread Muffin

And now we have this Banana Bread Bundt Cake. This has been inspired by two separate things coming together. I had bought a bunch of bananas that were green and set them aside to ripen. And then as life goes, forgotten about them. Time and a dark closet did its job. The bananas turned into that gorgeous kind of ripe, soft, sweet smelling and deliciously black at spots. I remembered I had a graduation to attend. One of the few that are part of my life today.

Banana Bread Bundt Cake

And last evening, I wanted to bake again, something special, and cozy and comforting. Thankfully, I tried this and it hit all the spots all at once.  When thinking about what to make, standard banana bread felt a little too everyday, but transforming those ripe bananas into a grand, sculpted bundt cake instantly elevated it into a celebratory treat. It took considerable effort not to cut into the banana bread to try it.

Why Bundt Cakes work?

Bundt cakes have a quiet elegance to them. They look effortless on a serving platter, yet they carry that nostalgic, homemade heartiness everyone craves during autumn. The addition of a smooth sour cream frosting cuts through the natural sweetness of the bananas, adding a wonderful, subtle tartness that balances every single bite.

Banana Bread Bundt Cake

The Glaze meets frosting

I will confess, I am new to glazing, and what I tried is somewhere between a glaze and frosting. It is however, nothing short of delicious.

A few tips and tricks

Make this cake when you have time, for me, best done on Friday night, when I want to unwind. It might look like the cake will never set, but it does. What worked for me,

• Using a mixture of olive oil and butter
• Turning down the temperature about 30 minutes into the baking game
• Allowing the cake to rest overnight while frosting.

Note, if you want a thinner true glaze, go ahead and add a little more milk.

While this Banana Bread Bundt cake is with its tender crumb, is perfect by itself, elevated with that tangy frosting, it gets true star power, from the chopped chocolate. Nothing crazy, just a few pieces of chocolate chips chopped up.

Now on to the recipe…

Banana Bread Bundt Cake

Banana Bread Bundt Cake with a Sour Cream Frosting

An easy to pull together recipe, that takes the homey flavors of banana bread and elevates it to an elegant Bundt cake topped with a tangy glaze meets frosting topping.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 45 minutes mins

Resting time 7 hours hrs

Total Time 8 hours hrs 55 minutes mins

Servings: 12

Course: Dessert

Ingredients Equipment Method

Ingredients

  

For the Cake

• 3 cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup olive oil
• 2 eggs
• 3/4 cup brown sugar
• 3/4 cup white granulated sugar
• 1 cup sour cream
• 4 extra ripe bananas mashed
• 1 teaspoon vanilla extract

For the glaze/frosting

• 1/2 cup sour cream
• 3 tablespoons cream cheese softened
• 2 tablespoons butter
• 11/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup milk

Optional finishing ingredient

• 1 tablespoon chopped chocolate chips

Equipment

• Bundt Pan
• Electric Mixer

Method

 

1. Grease and flour the Bundt pan, pre-heat the oven to 350 degrees.
2. Sift the flour, baking powder, and salt and set aside.
3. In a large mixing bowl, place the butter, olive oil, brown sugar and white sugar and beat using an electrical mixer until well mixed.
4. Add in the eggs and sour cream and incorporate well. Then add in the mashed bananas and vanilla extract and mix until uniformly mixed.
5. Add in the flour mixture in batches and mix well. You should have a batter that is easily pourable. Pour this into the prepared cake pan,
6. Bake the cake, after about 20 minutes, the top will be fairly golden, but the center quite soft. Reduce the temperature to 325 degrees and cook for another 20 to 25 minutes. The cake will be uniformly browned and cooked through.
7. After 10 minutes, turn off the oven and remove the cake and let it cool throughly.
It is a good idea to make this at night and let the cake cool overnight.
8. Prepare the frosting by mixing through the sour cream, cream cheese, butter and sugar and mixed through. Add milk to reach your desired consistency, thin enough for pouring but not watery.
9. Pour this as desired over the cake. Top with chopped chocolate if desired and enjoy!