Banana Bundt Cake

Banana Bundt Cake


Writer and photographer Monica Longenbaker

A few ripe bananas are the key to creating this beloved Banana Bundt Cake. Once ripened, the banana’s starches convert to sugar, deepening their sweetness and flavor. Draped with a decadent cream cheese frosting, this family classic never seems to go out of style.

¾ cup unsalted butter, softened
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1½ cup ripe bananas, mashed (about 4 bananas)
2 teaspoons lemon juice
¾ cup buttermilk
cream cheese frosting
(see recipe below)

Preheat the oven to 350°F. Lightly grease and flour bundt pan.

Using a stand mixer or electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy.

Beat in the eggs one at a time on medium speed until well incorporated.

Add the vanilla extract, lemon juice, and mashed bananas.

In a separate bowl, combine flour, baking powder, baking soda, salt and ground cinnamon.

Turn the mixer to low speed and alternate, adding dry ingredients with buttermilk until just combined.

Pour batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Allow cake to cool slightly before inverting onto a cooling rack.

Once completely cooled, transfer cake to a serving platter and top with the cream cheese frosting.

Cream Cheese Frosting

4 ounces cream cheese, softened
2 ounces unsalted butter, softened
½ teaspoon vanilla extract
1 cup powdered sugar, sifted
pinch of salt
2-3 tablespoons whole milk

Using a stand mixer or electric hand mixer, beat cream cheese, butter and vanilla extract until well combined.

Turn mixer to low speed and gradually add powdered sugar and a pinch of salt.

Add whole milk, one tablespoon at a time, until frosting reaches desired consistency.

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