Banana Bundt Cake with Cream Cheese Glaze
This banana bundt cake is super easy to make and is topped with a simple cream cheese glaze! All you need is a bundt cake pan in order to make this simple but delicious cake recipe.
Servings: 16 slices
Calories: 353kcal
Equipment
- Bundt Pan (10 cups)
- Mixing Bowls
- Whisk
- Electric Stand Mixer
Ingredients
Banana Bundt Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 overripe bananas, mashed
- 1 cup vegetable oil (or canola)
- ¾ cup brown sugar
- ½ cup sugar
- 3 large eggs, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ⅔ cup milk, room temperature
Cream Cheese Icing
- 4 ounces block-style cream cheese, room temperature
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Banana Bundt Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mash the bananas using a fork. Then whisk in the oil, brown sugar, sugar, eggs, yogurt, and vanilla extract until thoroughly combined. Alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
- Pour the batter into the prepared bundt pan and bake for 42-48 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 25 minutes before removing it and letting it cool completely on a wire rack.
Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy (about 1 minute). Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy.*If the frosting is too thick, add a ½ tablespoon of milk at a time until desired consistency.
- Pour the glaze over the cooled bundt cake and then cut into slices. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking. Add more than you think is necessary.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
- Cool Time: Allow the cake to cool in the pan for at least 25 minutes before you remove it. If you try to take the cake out any sooner, it could crumble and fall apart.
Nutrition
Serving: 1slice | Calories: 353kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 205mg | Potassium: 127mg | Fiber: 1g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
