Banana Bundt Cake with Brown Sugar Glaze

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This easy Banana Bundt Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 

Banana cake with brown sugar glaze

Banana Bundt Cake Recipe with Brown Sugar Glaze

This banana bundt cake recipe, made with overripe bananas and sour cream is so moist and delicious that I guarantee you’ll never go looking for another banana cake recipe after trying it!

I have been wanting to make this banana cake recipe for the longest time, but my kids keep finding their way to the bananas before they get a chance to ripen. Last week, I lucked out with a few overripe bananas so I got to work on this recipe!

The BEST banana cake ever! I can’t think of a sweeter way to use overripe bananas.

banana cake with brown sugar glaze. #brownsugaricing

Brown Sugar Glaze For Banana Nut Bundt Cake

This brown sugar glaze is SOOO GOOD and just pushes this recipe over the top. It is made with butter, brown sugar, confectioners sugar, milk and vanilla. So basically everything good in life! If I could dip the entire cake in this glaze, I would.

I mean, just look at this perfect brown sugar drizzle!

Why I love this Banana Nut Cake:

  • Easy to find ingredients and minimal prep work and dishes to clean.
  • It is rich in banana flavor and moist, this is a show stopper dessert.
  • The texture is similar to banana bread, but it is slightly softer and more cake-like. It is also sweeter than banana bread.
  • Perfect for brunch parties and for bigger crowds.
  • Easy to transport if you have to take it to a brunch party.

Storing and Freezing Banana Cake with Brown Sugar Glaze

This banana cake can be stored at room temperature for 1 night in an air tight container. If you have any leftovers after that, store it in an airtight container in the fridge and it’ll keep nicely for 5 days. Let it come back to room temperature before serving leftovers or heat it in the microwave for a few seconds, if you prefer it warm.

To Freeze: This cake can also be frozen, but without the glaze. Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving.

If you like this banana bundt cake recipe, try some of these dessert recipes:

Pumpkin Cake Roll

Apple Caramel Cake

Carrot Cake

Orange Bundt Cake

If you make this Banana Cake with Brown Sugar Glaze recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and my Facebook group

The Best Banana Bundt Cake

if you are looking for the best banana cake recipe, you will love this easy banana cake with brown sugar glaze.

Banana Cake with Brown Sugar Glaze

Yield: 14
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

This easy Banana Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 


For the Banana Cake

  • 3 cups all purpose flour
  • 3 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 cup sour cream- or plain yogurt
  • 3 large ripe bananas 
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter- at room temperature  

Brown Sugar Glaze

  • 1/4 cup unsalted butter- cut into 3 cubes 
  • 1/2 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup confectioners sugar 
  • 2 tablespoons milk
  • 1/4 cup chopped toasted pecans- for garnishing 


For the Banana Cake:

  1. Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
  3. In a medium size bowl, mash the bananas with a fork and set aside.
  4. With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
  5. Add softened butter and sour cream and beat until smooth and creamy.
  6. Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
  7. Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
  8. Pour the batter to the prepared bundt pan.
  9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
  10. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake into your serving plate.

For the Brown Sugar Glaze:

  1. In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
  2. Cook until the sugar is dissolved, a minute or two.
  3. Remove from heat and let cool for 5 minutes.
  4. Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
  5. Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
  6. Sprinkle with crushed pecans immediately, this will help them stick better.

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 110mgSodium: 315mgCarbohydrates: 71gFiber: 2gSugar: 43gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

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    1. I would use buttermilk instead. If you don’t have it, add a dash of white vinegar to one cup on milk and let it sit for about 5 minutes before adding it to the batter. Hope you love it!

    1. Hi Pamela, you can make it in a loaf but you will have extra batter, that you can maybe bake into cupcakes if you’d like. I actually also have another delicious banana loaf recipe on the blog. If you like the brown sugar glaze on this recipe, you can make it and add it to the loaf recipe. Here it is!
      Hope this helps!

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