The Best Banana Bundt Cake (Dorie Greenspan)

"This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2."
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose
photo by Victoria G. photo by Victoria G.
photo by gtazz26 photo by gtazz26
photo by Mayang K. photo by Mayang K.
photo by Ms. Stacey photo by Ms. Stacey
Ready In:
1hr 24mins




  • Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  • Whisk the flour, baking soda and salt together.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
  • Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
  • OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
  • MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

Questions & Replies

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  1. leenayo3801
    Hello!! This is the ONLY recipe i use for banana cake!!! It’s such a hit and i make it soooo much that everyone always asks me about this recipe!!! I would like to know if i add 3 eggs rather than 2, how would it change this cake?? Anyone know?? Thnxxx
  2. gjkamrath
    I only have a 10 cup bundt pan; how full do I fill it ... 2/3?
  3. Leena Y.
    I’ve made this sooooo many times and it’s literally an amazing recipe. It’s my go to recipe. But tonight i realized i only have salted butter. Is this ok??
  4. Shirley D.
    The recipe calls for 1 cup of butter, but in your comments beside the photo, you said the recipe uses 1/2 cup of butter. What is the right amount?
  5. Lynda G.
    Can you at walnuts to this cake?


  1. mildredscloset
    This is the best banana cake I have tried and will be the only one I use now. I frosted the cake with a brown sugar frosting and my guests were licking their plates clean. Added bonus is that this cake uses only 1/2 C butter in the batter. Be sure to use a 12 cup bundt pan - mine was slightly smaller and the batter spilled over in the oven. Cook's error, not the recipe. Thanks for a great recipe.
  2. AaliyahsAaronsMum
    This is a fabulous recipe! Very moist, packed with banana flavour! I also added in 2 cups of chopped apples to it, turned out perfect! It definitely tastes better the next day. I made a simple vanilla glaze to drizzle over the top. Thank you, blucoat, for sharing this wonderful recipe, definitely will be making it again!
  3. suesesko
    Great recipe, highly recommend. Started making this cake with yogurt to save some calories, could not tell sour cream was missing. It is a staple in our home.
  4. Victoria G.
    I used all the ingredients listed but added 1tbs of cinnamon, 1/2tsp of nutmeg, and half a cup of brown sugar!!! I don’t like smashing my bananas!! You guys should try putting all the wet ingredients into a blender! The cake comes out fluffier when the bananas are blended very well. But over all yummy! I added walnuts before pouring in the mix!
    • Review photo by Victoria G.
  5. cakewitch
    Great taste, very moist. famliy like it very much


  1. Chris C.
    Used vanilla kefir instead of yogurt/sour cream. Used regular butter and omitted salt.
  2. Gilberto C.
    Used 1 low-fat blueberry yogurt 6oz, 1cup brown sugar instead of 2cups white sugar, 2handfulls of pecans
  3. Nocarbmama
    This banana cake truly is the best. It is moist, This is the second time I have used this recipe. The first time I used all yogurt instead of sour cream. This time I am using half cup of sour cream and half cup of buttermilk. This recipe is very versatile, meaning you can add things to it like the other people who commented on this did. I added 1 cup of walnut pieces which is very good. You can also add some raisins. Do yourself a favor and try this recipe it is sure to please. My neighbors loved it too!
  4. Eyvette H.
    I used this recipe for banana cake and loaf I used only one teaspoon of baking soda
  5. Melissa B.
    The best bundt I have ever made hands down! I sneaked a teaspoon of cinnamon in and used all sour cream... will be putting a simple butter based powder sugar glaze on top!


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