This Banana Bundt Cake with Sour Cream is incredibly moist, soft, and packed with real banana flavor. It is covered in an easy pecan-caramel sauce, and the best part is that you only need 2 ripe bananas to make this recipe!
If banana and caramel are one of your favorite flavor combinations, then you have to try these Banoffee Tartlets, this Banana and Caramel Sheet Cake, or these Banana Caramel Cupcakes with dulce de leche.
Why This Banana Bundt Cake with Sour Cream Recipe Works
- Recipe name: Banana Bundt Cake with Sour Cream
- Ready in: 1hr 20 minutes
- Serves: 12 slices
- Main ingredients: Bananas, eggs, butter, flour, sour cream, and dulce de leche caramel.
- Perfect for: A weekend baking project, newbie bakers who aren't comfortable stacking and decorating cakes yet, or banana lovers.
- Why I love it: This recipe uses only 2 ripe bananas, making it perfect for clearing the end-of-week fruit bowl!
- Calories: 451kcal
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If you love bundt cake recipes, you can't miss this Lemon and Blackberry Bundt Cake or this Chocolate Nut Cake recipe.
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Key Ingredients
- Sugar - Use light brown sugar for a slight caramel flavor; white sugar can also be used.
- Ripe bananas - Overripe bananas are essential for the best banana bundt cake. The darker and spottier the bananas, the stronger the banana flavor and the moister the cake will be.
- Sour cream - This recipe uses sour cream to ensure a very moist banana cake with a soft, tender crumb. Butter-based cakes tend to dry out quicker than oil-based cakes; the sour cream helps this cake stay fresh and moist for longer.
- Caramel - The caramel sauce is made using tinned dulce de leche. I use Nestle Caramel Treat. You can make your own by boiling a tin of condensed milk. See FAQs for instructions.
- Evaporated milk - Making sauces and drizzles with evaporated milk is so easy; if you don't have heavy cream, it will work too.
- Pecans - Toasted pecans are added to the caramel sauce; walnuts can also be used.
Variations
For a nut-free banana cake, you can leave the pecans out when making the sauce. I love this recipe as is, but you may want to cover this banana bundt cake in a traditional frosting. See my collection of Simple Buttercream Frostings for Homemade Cakes, and don't miss this Dulce de Leche Frosting or this Nutella Buttercream.
How To Make a Banana Bundt Cake with Sour Cream
- Step 1: Preheat the oven to 180°C (350°F) and prepare a bundt cake tin with melted butter and a dusting of flour. Add the soft butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- Step 2: With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture, one at a time, scraping down the sides of the bowl with a rubber spatula between additions. Add the vanilla and beat again.
- Step 3: Mix the mashed bananas with the sour cream. Sift together the flour, baking powder, and salt into a large mixing bowl. Add the dry and wet ingredients to the cake batter by alternating between them, starting with the flour mixture and ending with the sour cream.
- Step 4: Pour the cake batter into the prepared pan and smooth the top with an offset spatula. Bake the cake in a preheated oven for 45 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a cake plate.
- Step 5: Add the Nestle caramel treat and the evaporated milk to a saucepan set over medium heat. Whisk occasionally until the two have combined into a caramel sauce.
- Step 6: Remove the sauce from the heat and stir in the toasted pecans. Pour the sauce over the cake. Slice, serve, and enjoy.
Banana Bundt Cake with Sour Cream FAQs
Yes, you can! Both sour cream and Greek yogurt will add flavor and moistness to this homemade banana bundt cake recipe.
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
To freeze this easy banana bundt cake, cut it into slices, wrap each slice in plastic wrap, and freeze for up to two months. Defrost at room temperature before consuming.
Dry banana cake is usually caused by overbaking or measuring too much flour.
Very ripe bananas with brown spots provide the best flavor and moisture.
Essentially, this is a store-bought thick tinned dulce de leche. To make a homemade caramel treat, submerge a sealed tin of sweetened condensed milk in a large pot of boiling water over high heat. It should take 2 to 3 hours to boil into a thick dulce de leche. Make sure you are topping up the water as it evaporates. There must be enough water to cover the tin at all times.
Storage
Butter cakes are always best fresh from the oven! But if you have leftovers, store any leftover Banana Bundt Cake with Sour Cream in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months.
Expert Tips
- Prepare your bundt cake pan properly. I use melted butter to coat the pan and then dust it lightly with flour. You want your cake to come out of the pan easily without getting stuck. There isn't any icing to cover up that!
- Use ripe spotty bananas
- Test your cake for readiness; if the skewer isn't coming out clean, allow it to bake a little longer. I usually extend the baking time in 3-minute increments until done.
- Make notes about baking time and oven temperature so you can perfect the recipe next time. To improve your cake baking skills, read this post, How To Tell If A Cake Is Done Baking.
More Easy Baking Recipes with Bananas
This easy banana cake with sour cream is the perfect cake to make when you're short on time! If you are looking for more easy nd quick baking recipes, you can't miss these No-Bake Chocolate Condensed Milk Truffles or this Simple Hot Milk Sponge Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Marble Bundt Cake with Chocolate Sauce.
📖 Recipe
Banana Bundt Cake with Sour Cream
Equipment
- Bundt cake pan
Ingredients
Banana Bundt Cake with Sour Cream
- 260 grams light brown sugar
- 260 grams unsalted butter room temperature
- 5 eggs extra-large
- 2 teaspoon vanilla extract
- 345 grams cake flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 125 grams sour cream
- 125 grams ripe bananas mashed
Caramel Sauce
- ¾ cup caramel treat
- 3 tablespoon evaporated milk
- 80 g pecans toasted
Instructions
- Preheat the oven to 180°C (350°F) and prepare a bundt cake tin with melted butter and a dusting of flour.
- Add the soft butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between each addition.
- Add the vanilla and beat again.
- Mix together the mashed bananas and sour cream.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the dry and wet ingredients to the cake batter by alternating between them, starting with the flour mixture and ending with the sour cream.
- Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Bake the cake in a preheated oven for 45 minutes or until it is golden brown and a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a cake plate.
- To make the sauce, place the caramel and ideal milk in a small saucepan set over medium to low heat. Using a whisk beat the mixture until the lumps have disappeared.
- Remove the sauce from the heat and stir in the toasted pecans. Pour the sauce over the cake. Slice, serve, and enjoy.
Notes
- You will need about 2 large ripe bananas for this recipe.
- Ensure you have prepared the bundt cake pan properly so that it doesn't stick.
- To make this banana cake nut-free, leave out the pecans when making the sauce.
Lee says
I served this cake warm and my goodness did everyone love it! Thanks for sharing Kitty