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Banana Bundt Cake with Cinnamon Cream Cheese Frosting

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 10

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.