Banana Bundt Cake with Cream Cheese Icing
User Reviews
4.7
Banana Bundt Cake with Cream Cheese Icing
Description
This Banana Bundt Cake recipe blends mashed ripe bananas with a spiced flour mixture containing cinnamon and baking soda to create a soft, flavorful cake. The batter incorporates room-temperature butter and a combination of granulated and light brown sugars whipped for lightness, then eggs and vanilla for richness and aroma. Sour cream or Greek yogurt adds moisture and tenderness. The batter is carefully mixed to combine the dry and wet ingredients without overmixing, then poured into a generously greased Bundt pan and baked until golden.
The cream cheese icing coats the cooled cake with a balance of tang from the cream cheese and sweetness from the confectioners’ sugar, softened by butter and vanilla. Liquids like heavy cream or milk adjust the frosting’s consistency for spreading or drizzling. This cake offers moist slices with a mild banana flavor complemented by warm spice and a creamy, slightly tangy frosting.
Ideal for dessert or a special breakfast, this cake stores well and benefits from allowing the icing to set before slicing. It's a classic banana cake presentation elevated by its Bundt shape and smooth icing.
Ingredients
For the banana cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 egg at room temperature, large
- 1 tablespoon vanilla extract pure
- 1 3/4 cups banana 4 bananas, mashed ripe
- 1 cup sour cream or plain Greek yogurt
For the cream cheese icing:
- 4 ounces cream cheese at room temperature
- 2 tablespoons butter at room temperature
- 1 1/2 cups confectioners' sugar sifted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream depending on how thick you want it, or milk
- Pinch salt
Instructions
- Center a rack in the oven and preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the beater attachment, beat the butter until creamy, about 1 minute. Add the granulated sugar and brown sugar. Beat on medium until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
- Add the eggs and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl with a spatula, if necessary.
- Reduce the mixer to low and add the mashed bananas. Mix until combined.
- With the mixer still on low, mix in half of the dry ingredients, the sour cream or Greek yogurt, and then the rest of the dry ingredients. Don’t over mix, mix until just combined.
- Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different.
- Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Carefully invert the cake onto cake platter or cake stand.
- While the cake is cooling, make the cream cheese icing. In the bowl of a stand mixer or with a hand mixer, beat cream cheese and butter until smooth. Add confectioners' sugar, vanilla, cream or milk, and pinch of salt. Beat at medium speed until creamy and smooth.
- Use a spoon to generously drizzle the glaze over the cooled cake. Cut into slices and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 408mg | 17% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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