Banana Bundt Cake with Cream Cheese Icing

Servings

Font

Images Nutrition

4.7 from 75 votes

The Banana Bundt Cake with Cream Cheese Icing combines ripe mashed bananas with warm cinnamon and baking soda in a moist cake batter baked in a 12-cup Bundt pan. This cake has a tender crumb enriched by sour cream (or Greek yogurt) and balanced sugars. The topping is a classic cream cheese icing adjusted with butter, vanilla, and sifted confectioners’ sugar for silky texture and gentle sweetness, and can be thinned with heavy cream or milk for desired consistency.

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 2 mins

Servings: 12

Calories: 532 kcal

Course: Dessert, Cake

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 532

% 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.