Dessert

Banana Bread Bundt Cake Recipe

Byluca Carter February 18, 2026February 18, 2026

Introduction

This Banana Bread Bundt Cake is a moist, flavorful twist on classic banana bread with a beautiful shape perfect for gatherings. With warm spices and a tender crumb, it’s an inviting treat that’s easy to make and sure to please a crowd.

A golden brown Bundt cake with a soft, slightly rough texture is sitting on a round white cooling rack. The cake has a thick ring shape with ridges forming wavy vertical lines around it. It is sprinkled with a fine layer of white powdered sugar that highlights the ridges and creates a light contrast. A small metal sifter filled with powdered sugar is visible in the top right corner, and a woman's hand reaches in from the bottom right, gently holding a small amount of the powdered sugar. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup chopped nuts
½ tsp ground cinnamon

½ tsp salt
½ tsp ground nutmeg

1 tsp baking soda
1½ cup sugar

2 tsp baking powder
3 large eggs, beaten
3 cups all-purpose flour

Powdered sugar for dusting, optional
¾ cup cooking oil or melted butter
2 ¼ cups mashed banana

Instructions

Step 1: Preheat your oven to 350°F. Grease a 10-inch Bundt pan with Baker’s Joy or a homemade version, and set it aside.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: In another bowl, blend the eggs, mashed bananas, sugar, and oil (or melted butter) until smooth.

Step 4: Gradually add the wet ingredients to the dry, stirring until just combined—don’t worry if the batter is a little lumpy. If you’re adding nuts, fold them in gently.
Step 5: Transfer the batter to the prepared Bundt pan, spreading it evenly.
Step 6: Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.

Step 7: If the cake is browning too quickly, cover it loosely with foil for the last 15 minutes.
Step 8: Let the cake cool in the pan for 10 minutes before flipping it out onto a wire rack.
Step 9: Enjoy warm or let cool and wrap tightly for later.

Step 10: Dust with powdered sugar if desired.

Tips & Variations

For extra warmth, add a pinch of ground cloves or allspice to the dry ingredients.
Swap nuts with chocolate chips or dried fruit for a fun variation.

Make sure bananas are very ripe for the best flavor and moisture.
Use melted butter instead of oil for a richer taste.

Storage

Store the cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slices gently in the microwave for 15-20 seconds or until soft. This cake also freezes well; wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a golden brown bundt cake with a textured, ridged surface, sitting on a round wire rack above a white marbled surface. The cake is sprinkled with a light dusting of fine white powdered sugar that contrasts nicely against the warm caramelized color of the cake. A woman's hand is visible at the bottom right corner, gently holding the rack. A small metal sieve containing powdered sugar is held above the cake, actively dusting the top layer. The background features the white marbled texture, enhancing the cake's warm tone, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. Just be sure to drain any excess liquid before mixing to avoid thinning the batter.

What can I use instead of a Bundt pan?

If you don’t have a Bundt pan, a standard 9×5-inch loaf pan works as a substitute. Bake the cake for about 50-60 minutes, checking doneness with a toothpick.