Banana Bundt Cake with Rum Glaze: Moist, Flavorful, and Festive

A tender, buttery crumb coated in a spirited syrup that turns simple baking into a treat.

By Medha deb

Created on Sep 20, 2025

A tender, buttery crumb coated in a spirited syrup that turns simple baking into a treat.

Banana Bundt Cake with Rum Glaze

If you’re searching for a crowd-pleasing dessert that showcases both comfort and flair, look no further than a classic banana Bundt cake with an irresistible rum glaze. This cake transforms common pantry ingredients—ripe bananas, flour, sugars, eggs—into a rich, moist centerpiece. The addition of a bold, boozy glaze infuses extra sophistication, making it the ultimate treat for any gathering from brunches to dinner parties. Below, learn how to master this cake, from banana selection and preparation to the finishing touches of a perfectly glossy glaze.

Why You’ll Love This Banana Bundt Cake

Maximized Banana Flavor: Uses ripe or overripe bananas for deep, authentic taste.
Ultra-Moist Texture: Bundt pan helps retain moisture, while careful mixing prevents dryness.
Easy Preparation: Simple mixing technique allows even novice bakers to succeed.
Sophisticated Finish: A glossy rum glaze elevates the cake and adds complex flavor.
Perfect for Sharing: Large, elegant shape feeds a crowd and keeps well for days.

Essential Ingredients and Equipment

Ripe Bananas: The riper, the better—the bananas should have plenty of brown spots for sweetness and easier mashing.
Butter and Oil: Butter brings flavor; a neutral oil keeps the crumb extra moist and tender.
Sugars: A combination of granulated and brown sugars intensifies sweetness and depth.
Eggs: Essential for structure and richness.
Leaveners: Baking powder and soda for lift.
Vanilla and Rum: Vanilla complements banana, while rum provides warmth and complexity.
Bundt Pan: The iconic shape isn’t just for looks—it increases surface area for more caramelized crust and helps the interior stay moist.

Step-by-Step Guide: Banana Bundt Cake with Rum Glaze

1. Choosing and Preparing Bananas

For the best banana flavor, use very ripe bananas—the kind you might otherwise consider too far gone for eating. Their sugars are fully developed, giving maximum sweetness and aroma. Peel and mash thoroughly for a smooth integration into the batter.

If your bananas aren’t ripe enough, you can ripen them quickly by baking unpeeled bananas in a 300°F (150°C) oven for 15–20 minutes, until the skins are black and the fruit is soft.

2. Measuring and Mixing the Batter

This recipe follows the creaming method, where butter and sugars are beaten together until light and fluffy. This step is crucial—it creates tiny air pockets, ultimately resulting in a finer cake crumb. After combining the butter and sugars, add eggs one at a time, thoroughly blending after each addition.

Tip: Scrape down the bowl with a spatula to ensure even mixing.

3. Combining Wet and Dry Ingredients

Whisk together the dry ingredients—flour, baking powder, baking soda, and salt—in a separate bowl. The mashed bananas, vanilla, and oil are mixed into the batter, followed by alternating additions of dry ingredients and (optionally) sour cream or buttermilk for extra tenderness and tang.

Batter should be thick but smooth, with no floury streaks. Take care not to overmix; this keeps the crumb delicate.

4. Preparing the Bundt Pan

Thoroughly grease the Bundt pan with butter or nonstick spray, taking care to get into every crevice. Then, lightly flour the pan to prevent sticking.

Pro Tip: Swirl the flour around, then tap out excess—this ensures clean release and defined edges.

5. Baking

Transfer the batter into the prepared Bundt pan, smoothing the top. Bake at 350°F (175°C) until the cake is deeply golden, springs back, and a tester inserted into the center comes out clean (about 50–60 minutes).

If your oven runs hot or cold, start checking at 45 minutes to prevent overbaking.

6. Cooling and Unmolding

Let the cake cool in the pan for 15–20 minutes on a rack. Invert firmly onto a serving plate and lift off the pan. If you’ve prepped properly, the cake should release cleanly with crisp ridges.

Making the Rum Glaze

The rum glaze is the crowning touch. It’s cooked briefly to dissolve the sugar and meld flavors, then poured over the freshly unmolded cake while both are still slightly warm. The glaze soaks into the cake, adding an extra layer of flavor, sheen, and moisture.

Ingredients: Butter, granulated sugar, water, and dark rum. Dark or aged rum is preferred for deeper flavor, but any good-quality rum will work.

Rum Glaze Preparation:

Melt butter in a small saucepan over medium heat.
Add sugar and water, whisking until dissolved and gently simmering, about 5 minutes.
Remove from heat and stir in the rum. (The alcohol will mellow as the glaze cools and is absorbed by the cake; most of the alcohol evaporates, leaving the aroma and taste.)
Slowly pour glaze over the cake, allowing it to seep into the ridges and down the sides.

Reserve a small portion to brush over just before serving for extra shine and punch.

Serving Suggestions and Storage

Best served at room temperature. If making ahead, wrap tightly in plastic film; the cake keeps moist for several days at cool room temperature.
Garnish with toasted nuts (pecans or walnuts), sliced bananas, or even a dusting of confectioners’ sugar.
Pair with coffee, dark tea, or a pour of the same rum used in the glaze.

Recipe Variations and Substitutions

Alcohol-Free Version: Omit the rum and substitute with orange juice or apple juice for a non-alcoholic glaze.
Add-ins: Stir in one cup of semisweet chocolate chips or toasted nuts to the batter for texture and interest.
Dairy-Free: Use a dairy-free butter substitute and plant-based milk or yogurt in place of traditional dairy for a fully plant-based cake.
Gluten-Free: Swap the all-purpose flour with a reliable gluten-free flour blend—check for a brand that allows cup-for-cup substitution.

Expert Tips for Success

Use very ripe bananas: Intensifies both sweetness and banana flavor for best results.
Prepping your pan thoroughly ensures clean release with no sticking.
Don’t rush the cooling: Inverting too soon may cause the cake to break; waiting too long risks sticking.
Glaze while warm: Both cake and glaze should be slightly warm to encourage the glaze to soak in.
Store leftovers tightly wrapped to maintain freshness and prevent drying.

Table: Banana Bundt Cake with Rum Glaze at a Glance

Feature	Details
Main flavors	Ripe banana, butter, vanilla, dark rum
Texture	Moist, tender crumb with crisp crust
Preparation time	30 minutes (plus cooling)
Bake time	50–60 minutes
Yield	12–16 servings
Make ahead?	Yes; flavor deepens after a day

Common Mistakes and How to Avoid Them

Under- or overmixing the batter: Overmixed batter leads to dense cake; undermixed batter leaves pocketed flour. Mix just until combined.
Improper pan prep: Failing to grease/flour well results in stuck cakes.
Overbaking: Monitor cake closely toward the end; overbaked cake will be dry instead of moist.
Glaze timing: Pouring the glaze when the cake is cold or the glaze is too cool can cause it not to absorb properly.

Frequently Asked Questions (FAQs)

Can I use frozen bananas?

Yes. Thaw and drain excess liquid before mashing. Frozen bananas intensify sweetness and work beautifully in baked goods.

What kind of rum should I use?

A dark or spiced rum gives the most depth. Avoid clear (white) rums, which lack the robust flavor needed for the glaze.

Can I make cupcakes instead of a Bundt cake?

Yes, but adjust baking time to 18–22 minutes for cupcakes. The rum glaze can be spooned over each for the same effect.

How do I know when the cake is done?

The cake is done when a skewer or cake tester inserted into the center comes out clean or with just a few moist crumbs attached, and the top springs back when gently pressed.

Is this cake safe for children?

The small amount of rum in the glaze loses most of its alcohol as it cooks and bakes. If concerned, use a non-alcoholic substitute.

Troubleshooting and Pro Tips

Cake is sticking to the pan: Make sure to grease and flour thoroughly; let the cake cool only 15–20 minutes before inverting.
Cake is dry: Bananas that aren’t ripe or overbaking are the usual culprits; always check your cake for doneness early.
Cake is too wet or dense: Too many bananas or not enough leavener can cause excess moisture. Measure carefully.

Summary: Why This Banana Bundt Cake Deserves a Place in Your Baking Rotation

This banana Bundt cake with rum glaze strikes the perfect balance between homestyle comfort and showstopping flavor. With a rich banana crumb, dramatic Bundt shape, and sparkling boozy finish, it’s both easy enough for weekday baking and special enough for holidays or potlucks. Customize it with your favorite mix-ins or adjust the glaze to fit your tastes. Most importantly, savor it—this cake is designed to be eaten and enjoyed.

More Bundt and Banana Recipes to Explore

Classic Banana Bread with Cinnamon Crumble
Chocolate Marble Bundt Cake
Walnut Coffee Ring with Brown Sugar Glaze
Pineapple Upside Down Bundt Cake

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb