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
- 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
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