Banana Bundt Cake with Cinnamon Cream Cheese Icing


Banana Bundt Cake with Cinnamon Cream Cheese Icing | Cooking Classy

Don’t we all just love a good old fashioned bundt cake recipe? Just like the kind we remember grandma making. One that’s moist, slathered with icing and covered with nuts. Old fashioned recipes are indeed some of the best.

Banana bread and banana cake have always been one of my favorite desserts, so anytime I’ve got overripe bananas sitting around I put them to good use (or freeze them for smoothies, never toss out those gems!). This time instead of making another loaf of banana bread I switched it up to make a bundt cake and give it that special something with a cinnamon cream cheese icing and a generous sprinkling of pecans. And let me tell you it is amazing! You’ll want slice, after slice, after thin little slice, after just one more little bite. So tempting in all the best ways.

The texture of this is much like banana bread, it’s not very fluffy and delicate. It’s more of a dense, almost pound-cake-like cake. Which is usually what I think of when I think of bundt cakes anyway. It’s structure works great for this recipe though as it holds up well to icing, and this cake should stay moist for days. 

Now what are you waiting for, go put those super speckled bananas on your countertop to good use! You are going love this combo of banana cake with cinnamon cream cheese icing. It’s a match meant to be.

Banana Bundt Cake with Cinnamon Cream Cheese Icing | Cooking ClassyBanana Bundt Cake with Cinnamon Cream Cheese Icing | Cooking Classy

Banana Bundt Cake with Cinnamon Cream Cheese Icing

Banana Bundt Cake with Cinnamon Cream Cheese Icing


  • 2 cups (10 oz) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (2.6 oz) unsalted butter, softened
  • 1 1/4 cups (9.2 oz) granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (10.8 oz) mashed overripe bananas (about 3 medium)
  • 1 cup (8 oz) sour cream
  • 1/2 cup chopped pecans (optional)
  • Icing
  • 3 oz cream cheese, softened
  • 1 1/2 cups (6.6 oz) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 - 1/2 tsp ground cinnamon, to taste
  • 2 - 4 tsp milk


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until slightly pale and fluffy. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. Blend in mashed banana. Mix in half of the flour mixture, then mix in sour cream. Stir in remaining 1/2 of the flour mixture just until combined. Scrape down sides and bottom of bowl to ensure batter is properly combined.
  • Spray a 10 to 12-cup bundt pan with non-stick spray then dust with flour, shaking out excess. Pour batter into bundt pan, spread into an even layer. Bake in preheated oven until toothpick inserted near center comes out clean, about 40 - 55 minutes (12 cup pan will be more near lesser time). Cool in pan 5 minutes then invert onto a wire rack to cool completely. Once cool spread icing over top and sprinkle with chopped pecans. Store in an airtight container.
  • For the icing:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, powdered sugar, vanilla and cinnamon. Add in enough milk, 1 tsp at a time, to reach desired consistency.
  • Recipe source: cake adapted from Taste of Home


  • Shaina: Oh my god I could eat that icing with anything March 13, 2015 at 5:09pm Reply

  • Shelby @ Go Eat and Repeat: First of all, your photos are absolutely gorgeous! I love the pop of purple in it! Second, this sounds amazing. I love the twist on traditional cream cheese frosting! March 13, 2015 at 6:05pm Reply

    • Jaclyn: Thanks so much Shelby! March 15, 2015 at 1:16pm Reply

  • Cathleen @ A Taste Of Madness: This is so gorgeous!! I March 13, 2015 at 6:24pm Reply

    • Jaclyn: Thanks Cathleen! March 15, 2015 at 1:16pm Reply

  • Laura Dembowski: I’m up for any banana dessert too. This cake looks awesome! Love that addition of cream cheese frosting March 14, 2015 at 6:31am Reply

  • Paola Avila: I have 4 lovely bananas just waiting for this receipe!! Thanks for the idea haha, the perfect bund for a sunday coffee at my grandpas house =) March 14, 2015 at 12:14pm Reply

  • Elle @ Only Taste Matters: This looks amazing! I’ve been dying to try cinnamon cream cheese frosting but wasn’t sure the best route to go. I think you found it! March 14, 2015 at 5:21pm Reply

  • Melissa: This sounds like an amazing combination! I LOVE banana bread, but I also like to switch things up sometimes. This bundt cake is the perfect solution! March 17, 2015 at 10:20am Reply

  • Meriem @ Culinary Couture: Yum! This looks like pure perfection for the taste buds! March 19, 2015 at 9:01am Reply

  • Leese: Wow!!! This recipe is AMAZING!!

    I made this last night with great results! It was also my first time weighing my ingredients so I am now over that fear!

    This cake is moist, very flavorful, and keeps well in the fridge covered or on the counter covered if your home is not too hot. I omitted the cinnamon because my kiddos didn’t want that in their frosting and I added nuts in the batter as well.

    This will def be my go to recipe, thanks for sharing!!!! May 29, 2015 at 8:54pm Reply

    • Jaclyn: Thanks so much for the positive review Leese! June 29, 2015 at 1:00pm Reply

  • ashamaree johnson: My sons second birthday is on Friday we are throwing him a party on Saturday.. I was wondering if I could add chocolate chips to the batter? Also if I wanted to make a few small round cake(to make a tier) how would the baking time alter? Please help me!! November 17, 2015 at 9:19am Reply

  • Ashley: What alterations would I need to make to make this into cupcakes instead of a buddy cake? Please help I made the cake for my sons birthday party yesterday and my whole family went crazy and demanded cupcakes for thanksgiving dinner!! November 22, 2015 at 6:53am Reply

  • Ashley: Bundt* not buddy November 22, 2015 at 6:54am Reply

  • Wati: I’d finished bake this cake last night.
    It awesome for 1st time trying the recipe.

    But I substitute sour cream with Greek Yogurt for low calory matter.
    I used brown sugar to replace granule sugar
    Thank you so much for this recipe January 20, 2016 at 8:13pm Reply

    • Jaclyn: You’re welcome! Glad you liked it! January 20, 2016 at 8:54pm Reply

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