Banana Bread in Bundt Pan is an excellent way to use up overripe bananas. This large, moist cake has a tender crumb and deep banana flavor, perfect for breakfast, with coffee or tea, or as a snack. Serve plain or top with cream cheese frosting or a simple glaze.
If you enjoy classic banana bread baked in a loaf, you’ll love this bundt variation. Using a 10-inch bundt pan yields a larger cake that’s ideal for sharing with family and friends. The recipe relies on ripe bananas for sweetness, so you don’t need much added sugar.
Table of Contents
- Why This Recipe Works
- Can You Make Banana Bread In a Bundt Pan?
- The Ingredients
- Variations
- How To Make Banana Bread in Bundt Pan
- Recipe FAQs
- More Cake Recipes To Try
- Banana Bread in Bundt Pan Recipe
Why This Recipe Works
- More bananas: Uses several overripe bananas to intensify flavor and sweetness.
- Bigger than a loaf: Made in a 10-inch bundt pan, this cake serves a crowd.
- Great flavor: Banana and cinnamon combine for a classic, comforting taste.
- Breakfast or dessert: Versatile enough for morning or after-dinner serving.
- Make ahead: Bakes well a day in advance and keeps refrigerated if frosted.
- Beautiful presentation: A bundt pan creates an attractive, unfrosted cake shape.
Can You Make Banana Bread In a Bundt Pan?
Yes. A 10-inch bundt pan holds about twice the batter of a standard 9×5-inch loaf, so baking time will be longer. The bundt’s central tube and fluted sides help the cake bake evenly and look elegant without heavy frosting.
The Ingredients
Notes on key ingredients:
Bananas: Overripe bananas with brown spots yield the best flavor and sweetness. If only ripe bananas are available, they will still work, but the cake will be less intensely flavored.
Sugar: This recipe uses modest sugar because the bananas provide much of the sweetness.
Milk: Whole milk, 2% milk, or buttermilk can be used.
Spices: Cinnamon is the primary spice here. You can add a pinch of ground nutmeg or cloves if you like.
For exact ingredient amounts and the full recipe, see the recipe card below.
Variations
Ideas to customize this cake:
- Banana nut: Fold in chopped walnuts or pecans for crunch.
- Banana yogurt bread: Replace the milk with plain yogurt for a slightly tangy texture.
- Chocolate chip: Stir in chocolate chips for extra indulgence.
- Blueberry banana: Gently fold in fresh or frozen blueberries.
How To Make Banana Bread in Bundt Pan
- Grease a 10-inch bundt pan with butter, then coat it lightly with flour and shake out the excess. Preheat the oven to 350°F (180°C).
- Peel and mash the bananas into a smooth paste. Stir the milk into the mashed bananas.
- Cream the softened butter and sugar together until fluffy. Add the eggs, vanilla, and the banana-milk mixture and mix until just combined.
- Fold in the flour, baking powder, baking soda, salt, and cinnamon until the batter is uniform. Avoid overmixing.
- Pour the batter into the prepared bundt pan and bake for about 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Serve plain, or spread cooled cake with cream cheese frosting or glaze if desired. Store leftovers in an airtight container; if frosted, keep refrigerated.
Recipe FAQs
Can I use a bundt pan instead of a loaf pan?
Yes. A standard 10-inch bundt pan usually requires about double the batter of a 9×5-inch loaf. A smaller 6-cup bundt pan is also an option but will yield less cake.
What is the best way to grease a bundt pan?
Rub butter over the pan and then dust lightly with flour. This helps ensure the cake releases cleanly and adds a touch of flavor.
Is cooking spray okay?
Cooking spray can be used, but butter plus flour typically gives a better release and a richer flavor.
More Cake Recipes To Try
- Salted Caramel Cake
- Butter Pecan Pound Cake
- Red Velvet Cake (without buttermilk)
- Cornbread (without buttermilk)
- Pear Almond Cake
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Banana Bread in Bundt Pan
Easy banana bundt cake — moist, tender, and full of banana flavor. Makes about 15 servings.
Prep: 30 mins | Cook: 1 hr | Total: 1 hr 30 mins | Servings: 15
Ingredients
- 6 overripe bananas (medium to large)
- 1 cup whole milk (250 ml)
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
Cream Cheese Frosting (optional)
- 8 oz cream cheese, softened
- 8 tablespoons butter, softened
- 1 1/2 cups icing sugar
- 2 teaspoons vanilla extract
Instructions
- Grease and flour a 10-inch bundt pan. Preheat oven to 350°F (180°C).
- Mash the bananas and stir in the milk.
- Cream butter and sugar until fluffy. Add eggs, banana-milk mixture, and vanilla; mix until combined.
- Fold in flour, baking powder, baking soda, salt, and cinnamon until just combined.
- Pour batter into the prepared pan and bake about 1 hour, until a toothpick comes out clean.
- Cool in the pan 10 minutes, then invert onto a rack to cool completely.
- If using frosting: beat butter and cream cheese until smooth, add icing sugar and vanilla, and beat until creamy. Spread over cooled cake.
Notes
- Add nutmeg or extra spices to taste.
- If you prefer a loaf, a standard banana bread loaf recipe will work — adjust baking time accordingly.
- Nutrition values may not include optional frosting.
Nutrition (per serving)
Calories: 459 kcal | Carbohydrates: 53 g | Protein: 6 g | Fat: 26 g