Banana Bundt Cake with Cinnamon Cream Cheese Icing


This Banana Bundt Cake is topped with a homemade cream cheese icing and chopped pecans. It’s a dense cake, almost like a pound cake, and is so moist and flavorful! 

two slices of banana bundt cake with cream cheese icing on white plates

Banana Bundt Cake with Cream Cheese Icing

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 banana 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 in that 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. Its 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 Ingredients

For the moist banana cake, you’ll need:

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Mashed ripe bananas
  • Sour cream
  • Chopped pecans (optional)

And for the homemade cream cheese icing, you’ll need:

  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Cinnamon
  • Milk

Banana Bundt Cake with cream cheese icing and chopped pecans with slice missing on white plate

How to Make Banana Bundt Cake

  • Whisk together flour, baking powder, baking soda and salt.
  • In a separate bowl, whip butter until pale and fluffy, then add sugar and continue whipping.
  • Add eggs one at a time, followed by the vanilla and mashed bananas.
  • Add flour mixture into the butter mixture in increments, alternating with the sour cream.
  • Bake banana cake in greased bundt pan until toothpick inserted in the center comes out clean.
  • Once cooled, spread cinnamon cream cheese icing over top and garnish with chopped pecans.

How to Make Cream Cheese Icing

  • With an electric mixer, whip together cream cheese, vanilla, powdered sugar and cinnamon.
  • Add milk 1 teaspoon at a time until cream cheese icing reaches desired consistency.

Can I Use Another Chopped Nut on the Cake?

Yes, feel free to use any chopped nuts on top of the cream cheese icing. Chopped walnuts would be delicious atop this cake as well.

What Size Bundt Pan Should I Use?

This banana bundt cake recipe should be made using a 10- or 12-cup bundt pan. If you use a 12-inch bundt pan, the cake will need less time in the oven.

slice of Banana Bundt Cake with Cinnamon Cream Cheese Icing on white plate

Tips for the Best Banana Bundt Cake

  • If you use salted butter in this recipe, omit the additional salt in the cake batter.
  • The cream cheese needs to be softened to room temperature in order to whip up properly for the homemade cream cheese icing.
  • Wait to ice the bundt cake until it’s completely cool, otherwise the icing will slide off and make a mess.

More Banana Dessert Recipes You’ll Love:

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Banana Bundt Cake with Cinnamon Cream Cheese Icing

Such a tasty way to use up overripe bananas! Moist flavorful banana cake is topped with a rich and creamy cream cheese icing and finished with pecans.

Servings: 14
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 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)


  • 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


Make the cake:

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  2. 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.
  3. 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.

Make the icing:

  1. 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 Notes

  • If you use salted butter in this recipe, omit the additional salt in the cake batter. 
  • Recipe source: cake adapted from Taste of Home
Course: Dessert
Cuisine: American
Keyword: Banana Cake, Bundt Cake
Author: Jaclyn


  • Kathleen: Absolutely awesome! I took a slice before I could even take a pic. :-) June 24, 2017 at 8:02pm Reply

    • Jaclyn: I’m so glad you liked it Kathleen! June 24, 2017 at 10:53pm 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

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

  • 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

  • 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

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