I love desserts that you can enjoy anytime – be it breakfast, a snack, or a post-dinner treat. The Banana Bundt Cake with Cinnamon Cream Cheese Frosting is the perfect answer; it’s an all-day delight!
Banana Bundt Cake with Cinnamon Cream Cheese Frosting
Ingredients
For the cake:
- 1 cup 2 sticks salted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 ½ cups buttermilk at room temperature
- 4 ripe bananas
- 3 cups all-purpose flour
- ½ tsp kosher salt
- 2 tsp baking soda
For the frosting:
- 8 ounces cream cheese at room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 tbsp heavy cream or milk
- 1 tsp cinnamon
Instructions
For the cake:
- Preheat the oven to 350°F. Grease the bundt pan and dust it with flour.
- In a stand mixer, beat room temperature butter, granulated sugar, and brown sugar until light and creamy (about 3-5 minutes). Add vanilla extract and eggs, mixing slowly.
- Pour in room temperature buttermilk and mix. Add flour, baking soda, and salt, mixing on low speed until the batter comes together.
- Peel bananas, mash them, and add to the mixer on low speed. Mix until just combined (about 30 seconds).
- Pour batter into the prepared bundt pan and bake for 45-55 minutes or until a toothpick comes out clean.
- Let the cake cool for 15 minutes before flipping onto a plate or cake stand.
For the frosting:
- While the cake is cooling, make the frosting. Using a mixer, beat room temperature cream cheese until smooth.
- Add powdered sugar, vanilla, cinnamon, and heavy cream. Beat until smooth. Add more heavy cream for a thinner consistency.
- Once the cake has cooled, spread frosting over the top. Sprinkle with extra cinnamon if desired. The cake will stay good for 5 days.