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Banana Cinnamon Bundt Cake

Author: Charlotte Rutledge

Banana Cinnamon Bundt Cake Recipe Banana Cinnamon Bundt Cake Recipe

This cake is essentially a moist, tender banana bread made in a bundt pan. The thick, rich cream cheese icing makes for a more decadent treat, but doesn't deter us from enjoying a slice of cake for breakfast.

At a glance

Prep
Bake
Total
Yield
12 to 16 servings

Ingredients

Choose your measure:

Cake

Icing

  • 1/2 cup cream cheese, at room temperature
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon cream cheese flavor, optional
  • 2 to 4 tablespoons milk

Instructions

  1. Preheat the oven to 350°F.
  2. To make the cake: In a large bowl, beat the butter, vegetable oil, and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each.
  4. Beat in the mashed banana, sour cream or yogurt, vanilla, and cinnamon.
  5. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
  6. In a medium bowl, whisk all the dry ingredients together then add them to the banana mixture, and beat until combined. Scrape the sides and bottom of the mixing bowl, and beat for 30 seconds more.
  7. Fold in the cinnamon sweet bits or cinnamon chips.
  8. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick, and pour the batter into the prepared pan.
  9. Bake the cake for 45 to 50 minutes, until a long toothpick or skewer inserted into the center comes out clean.
  10. Remove the cake from the oven and allow it to cool for 10 minutes in the pan before turning it out onto a rack to cool completely.
  11. To make the icing: Mix the cream cheese with the confectioners' sugar and cream cheese flavor, if using.
  12. Stir in enough milk, starting with 2 tablespoons, to thin the glaze until drizzle-able.
  13. Pour the glaze slowly around the top of the completely cooled cake, letting it drip down the sides.
  14. Store the cake, covered, at room temperature for up to 3 days. Freeze for longer storage.