I hate throwing away produce that I bought at the beginning of the week. Does anyone else do this? I convince myself to buy a whole bundle of bananas, only to eat two throughout the week and by Saturday I’m throwing them out. Well let me stop you right there, don’t throw those bananas out! Instead, make this moist bundt cake packed with all of the banana flavor you love 🙂
How to choose the right banana?
I touch on this in my recipe for Banana Chocolate Chunk Muffins. Instead of throwing away bananas, I pop them in my freezer. They stay fresh for at least three months, if not longer, as long as you freeze them correctly. Once they are ripe, place bananas in an airtight container (you can cut them up if it’s easier) and freeze. If I know I’m going to use them within the week, I don’t even bother putting them in a container. The flavor of a banana is when it’s at its peak ripeness, or even when it begins to turn brown. Once I’m ready to use them, I remove them from the freezer and let them come up to room temperature.
This recipe is a great change-up from your basic banana bread. I developed the recipe to be moist and soft inside, topped with a tangy cinnamon cream cheese frosting to take it up a notch! It’s perfect to make for brunch or just to have around the house for snacking 🙂 Let me know your thoughts in the comment section below!
Banana Bundt Cake with Cinnamon Cream Cheese Frosting
Ingredients
For the cake:
- 1 cup salted butter 2 sticks
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 ½ cups buttermilk 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 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° and grease the bundt pan and then dust with flour. In the bowl of a stand mixer, beat room temperature butter and both granulated and brown sugar for 3-5 minutes, or until light and creamy. Scrape down the sides of the bowl and add in vanilla extract and eggs, mixing slowly to incorporate.
- Pour in room temperature buttermilk and mix to combine. Add in flour, baking soda and salt and mix on low speed until the batter just comes together. Peel bananas into a medium-sized bowl and mash them with a fork, then add to the mixer on low speed. Mix until all of the ingredients are just combined, about 30 seconds.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let 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 stand or handheld mixer, beat room temperature cream cheese until smooth, about 1 minute. Add in powdered sugar, vanilla, cinnamon, and heavy cream and beat until smooth. Add more heavy cream if you'd like a thinner consistency.
- Once the cake has completely cooled, spread frosting over the top. Sprinkle with extra cinnamon if you'd like! This cake will stay good for 5 days.
[…] please let me know what you think in the comments 🙂 For other bundt cake recipes, check out this Banana Bundt Cake with Cinnamon Cream Cheese Frosting […]