Banana Bundt Cake with Cream Cheese Frosting
This Banana Bundt Cake recipe is moist and tender and topped with the best cream cheese frosting. Perfect for using up over-ripe bananas
Servings: 10 slices
Equipment
- 10-inch Bundt Pan
Ingredients
Cake
- 1 cup unsalted butter room temperature
- 1.5 cups granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 5 ripe bananas mashed
- 1/2 cup mayonnaise
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts or pecans plus 1/4 cup for topping
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- pinch salt
- ¼ cup whole milk
Instructions
- Preheat the oven to 350°F.
- In a medium bowl mix the flour, baking soda and salt and set aside.
- Using your stand mixer or a handheld electric mixer, beat the butter and sugar on medium speed, until creamy (about 5 minutes).
- Add the vanilla and beat until combined.
- Add eggs one at a time and beat until combined.
- Add the bananas and beat again until well combined.
- Add half of the flour mixture to the banana mixture and mix just until combined. Add the mayonnaise and mix again.
- Stir in the remaining flour mixture and when fully incorporated turn off the mixer.
- Remove the mixing bowl and add the chopped nuts. Fold into the batter with a spatula until well combined.
- Liberally grease and flour a 10” bundt pan. Pour the batter into the bundt pan evenly. Tap the pan on the counter top a few times and shake it out a little, to remove any air bubbles. Using a spatula spread the top so that it’s evenly flattened out.
- Bake in the preheated oven for 55-60 minutes.
- Remove and allow to cool for 5 minutes before turning the cake out of the pan and onto a cooling rack.
- While the cake is cooling, make the cream cheese frosting. In a large mixing bowl add the cream cheese and beat for a minute, then add the butter, powdered sugar, vanilla and salt and beat until light and creamy.
- Beat in the milk, a little at a time until the right consistency has been reached.
- Spread the frosting on top of the cooled bundt cake and top with chopped walnuts.
Notes
Storage Instructions: This cake can be kept out at room temperature for a few days, so long as your kitchen stays below 72°F. The sugar in the frosting will help preserve the cream cheese. However, any longer than that and it should be refrigerated. In the refrigerator the cake should stay fresh for up to a week.
Freezing: This cake does freeze really well. Freeze in individual portions for best results, that way it only takes about 20-30 minutes to defrost! It’s best to freeze the cake without the cream cheese frosting.
Nutrition
Calories: 687kcal | Carbohydrates: 67g | Protein: 8g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 618mg | Potassium: 343mg | Fiber: 4g | Sugar: 31g | Vitamin A: 968IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
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