Tuesday, March 24, 2015

Banana Bundt Cake With Cinnamon Cream Cheese Icing

This delicious Banana Bundt Cake is moist, tender like a pound cake consistency, and an amazing cream cheese cinnamon icing drizzled over the cake and pecans to top it off makes this cake perfect. This is perfect for a morning breakfast, dessert, parties, holidays that everyone will love. I always buy bananas, I love them when they get overripe that means something is being made a cake, muffins, bread, or something else I can dig up to use these bananas.

I love to make bundt and pound cakes, now this is not fluffy, it is dense like a pound cake. Which is perfect for me because I love pound cakes. When I saw this recipe I made it right away because I always have bananas and the ingredients are what you will have at home, this is perfect if you are having un expected guests and need a quick delicious dessert. Go ahead and go find some brown speckled bananas and make this amazing Bundt Cake you will want more than one slice, believe me.

  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup  butter, softened
  • 1 1/4 cups  granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups  mashed overripe bananas (about 3 medium)
  • 1 cup sour cream, 8 ounces
  • 1/2 cup chopped pecans, if desired 
  • For The Icing:
  • 3 oz cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 - 1/2 tsp ground cinnamon, to your taste
  • 2 - 4 tsp milk

  • 1.Preheat oven to 350 degrees. In a large bowl whisk together flour, baking powder, baking soda and salt then set aside.
  • 2.Using a stand mixer fitted with the paddle attachment add the butter and beat until slightly pale and fluffy about 3-4 minutes on medium-high, then add sugar and mix until pale and fluffy. Mix in eggs one at a time, with the second egg add the vanilla. Pour in mashed banana and beat just until combined. 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 to make sure combined, do not overmix.
  • 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 the mixture using a spatula to make a even layer. Bake in oven until toothpick inserted near center comes out clean, about 38- 55 minutes (12 cup pan will be a lesser time). Cool in pan 5 minutes then invert onto a wire rack to cool completely. Once the cake is completely cooled spread icing over top and sprinkle with chopped pecans. Store in a container.
  • For the icing:
  • 4.Using a stand mixer fitted with the paddle attachment, or if you dont have you can use a hand mixer, add together cream cheese, powdered sugar, vanilla and cinnamon. Then add in enough milk, 1 tsp at a time, to reach desired consistency.

  • Recipe source and photo source : cake adapted from Taste of Homehttp://www.cookingclassy.com/2015/03/banana-bundt-cake-with-cinnamon-cream-cheese-icing/

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