Banana Cream Bundt Cake takes advantage of the popular bundt cake pan to get an attractive as well as delicious cake. Banana cake is a perennial favorite with many folks. This version is similar to an upside-down cake with caramelized bananas decorating the top. It also hides a surprise tunnel of creamy cheesecake.
The length of this recipe may seem daunting, but it’s an easy method with basic ingredients most cooks have on hand. I’ve just given extra instructions to insure new cooks will have a good result.
The nuts and glaze are optional. You will need a total of 3 large bananas and 2 large eggs for this recipe. Their use is divided, so pay attention to the instructions.
Banana Cream Bundt Cake Recipe
1 whole banana
1/4 cup (about) brown sugar
Banana Cake Layer:
2-1/4 cups all-purpose flour
3-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/4 cups (about 2 large bananas) mashed extra-ripe bananas
3/4 cup brown sugar, firmly packed
1/3 cup milk
1/4 cup granulated white sugar
3 Tablespoons vegetable oil
1 teaspoon white vinegar
1/2 cup chopped pecans or walnuts, optional
1/2 cup white chocolate chips
1 cup powdered confectioners’ sugar
Heavy cream or milk
Preheat oven to 350. Grease and flour Bundt cake pan or spray with flour baking spray.
Place cream cheese, 1 egg, sugar, flour, and vanilla extract in a medium bowl. Beat on medium speed until well-combined. Set aside.
Slice one of the bananas into rounds. Dip each side in brown sugar and place evenly around the bottom of the prepared Bundt cake pan in the large crevices. (Mine takes 8 slices.)
Whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat bananas, brown sugar, 1 egg, milk, white sugar, vegetable oil, and vinegar on medium speed until combined. Add the flour mixture and the chopped pecans or walnuts to the banana mixture. Stir with a wooden spoon just until combined.
Carefully pour half of the banana mixture over the sliced bananas. Spoon the cheesecake mixture over the banana batter. Sprinkle with the white chocolate chips. Finish by spooning the remaining banana batter on top.
Bake for 45 minutes. Remove cake from the oven and let rest for 5 minutes. Loosen the cake around the outer and inside edges using a rubber spatula and invert cake onto a serving platter. Let cool completely to room temperature.
Add cream or milk to the powdered sugar a little at a time, stirring thoroughly in between, until it reaches a drizzling consistency. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip a small bit from one corner of the bottom of the bag and drizzle the icing over the cake.
Yield: 10 to 12 servings
• Semi-sweet chocolate chips may be substituted for white chocolate chips, or again, omit them completely.
• You may skip the glaze and dust with powdered sugar. It is just as good without any topping whatsoever.
Banana Cream Bundt Cake Recipe Photo ©2022 Peggy Filippone