This Banana Bundt Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing. Sturdy enough to slice thick or thin, this cake is perfect with a morning cup of coffee, as an afternoon snack, or for a late night dessert. My sister Jenny made this cake for us while we visited her for Christmas and everyone absolutely loved it.
My kids adore bananas and consume countless pounds of them each week. Typically, when I want to bake something with bananas, I have to plan ahead and hide some bananas so that they'll have a chance to over-ripen. I've bought so many bananas this month in attempts to bake and photograph this cake and my kids keep finding them and eating them! I finally lucked out last week when I found several bunches of dark brown bananas at the grocery store. I was able to play with the recipe and today I'm sharing both traditional and gluten free versions of this Banana Bundt Cake. As much as we love banana bread (as evidenced here, here, here, here, and here, yes we do love banana bread!) sometimes you want something a little different. This banana cake is super easy to make and yet the end result is impressive enough to serve guests.
3 medium overripe bananas, mashed, about 1
1 cup sour cream
1/2 cup chopped pecans, plus 1/4 cup for
topping * Gluten Free Alternative:
1 1/2 cups brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 1/2 teaspoons xanthan gum Icing Ingredients:
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
about 2 tablespoons milk, adjust as needed
Preheat oven to 350°F. Generously grease a
10-12 cup bundt pan with butter and then dust with flour. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a small
bowl. In a large mixing bowl, beat the butter and the sugar with an
electric mixer until light and fluffy.
Add the eggs and vanilla and beat again.
Stir in the banana, and then add half of the dry ingredients. Stir until
combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir
until combined and then stir in 1/2 cup chopped pecans.
Pour the batter into the pan and spread evenly. Bake about
40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs.
Cool 5 minutes in pan and then invert on wire rack to cool completely.
To make the
icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a
large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to
reach the desired consistency. Spoon the icing over the completely cooled cake
and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!