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Buttermilk Banana Cake with cream cheese glaze on a plate.
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4.66 from 20 votes

Buttermilk Banana Cake with Cream Cheese Glaze

Moist and full of banana flavor, this decades old recipe is still a winner! Topped with an amazing cream cheese glaze, the cake is well balanced, not too sweet, and full of banana flavor!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Keyword: banana, bundt cake, buttermilk, buttermilk banana cake, cake recipes
Servings: 10 slices
Calories: 435kcal
Author: Chef Jenn



  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter salted; softened
  • 1 cup granulated white sugar
  • 1/2 cup brown sugar lightly packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk full fat
  • 2 cups mashed bananas about 4 medium bananas


  • Preheat your oven to 350-F and spray a 10-cup bundt pan with cooking spray then lightly flour it.
  • Whisk together the all-purpose flour, baking powder, nutmeg, cinnamon and salt in a large bowl.
  • Cream the butter in the bowl of a stand mixer with the paddle attachment until light and fluffy, about 2 minutes.
  • Add the white and brown sugar, beating until light.
  • Add the eggs to the butter and sugar mixture, one at a time, mixing well in between each egg. Add the vanilla along with the last egg.
  • Add half the flour mixture and half the buttermilk to the bowl of the stand mixer and mix until combined.
  • Add the remaining flour and buttermilk and mix.
  • Mix in the smashed bananas and mix until just combined. Don't overmix.
  • Transfer the batter to the prepared bundt pan and bake until cooked.
  • Cool on a wire rack until cool enough to handle, then invert the pan onto a plate and cool the cake completely with glazing.
  • Make the glaze by beating together the butter and cream cheese until well mixed. Turn off the mixer and add the powdered sugar and 1 tablespoon of milk. Mix, adding a dribble more milk as needed until the glaze is runny but still thick.
  • Glaze the cake with the cream cheese glaze, slice and serve!


*cooking time will vary based on the size of your bundt pan and the temperature of the batter when it goes into the oven. Most cakes take 50-60 minutes to bake.

Chef Jenn's Tips

  • Never overmix cake batter; only ever mix until just combined unless instructed otherwise.
  • Soft brown bananas make the best banana cake! You can freeze bananas - remove the peel and freeze them, then just thaw and add to the cake as per the instructions.
  • 4 medium bananas will yield about 2 cups of smashed bananas.
  • If your bundt pan is very full, scoop some batter out (make muffins with it) or put the bundt pan on a cookie sheet and hope the cake doesn't spill over the top.


Serving: 1slice | Calories: 435kcal | Carbohydrates: 67g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 270mg | Potassium: 274mg | Fiber: 2g | Sugar: 38g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 2mg