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

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

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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.

Course: Dessert
Cuisine: American
Keyword: Banana Cake, Bundt Cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Author: Jaclyn


  • 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


  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.
  4. For the icing:
  5. 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.
  6. Recipe source: cake adapted from Taste of Home


  • 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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