Banana Cream Cheese Bundt Cake

Indulging in a slice of Banana Cream Cheese Bundt Cake is a delightful experience that combines the rich flavors of ripe bananas with the creamy goodness of a cheesecake layer. This moist cake is perfect for any occasion, whether it’s a family gathering or a simple afternoon treat. With its warm spices and sweet caramel drizzle, this cake is sure to become a favorite among friends and family alike. Let’s dive into the details of this delectable dessert!

Ingredients

• 226 g (8 oz) Cream Cheese (soft)
• 80 g (2.8 oz) Plain Yogurt (or Greek style plain yogurt)
• 30 ml (2 tbsp) Milk
• 50 g (1.8 oz) Cane Sugar (or castor sugar)
• 15 g (0.5 oz) Cornstarch
• 2 tsp Vanilla Extract
• 240 ml (1 cup) Milk
• 1 tbsp Apple Cider Vinegar (or lemon juice)
• 320 g (11.3 oz) Ripe Banana (mashed, approximately 3 medium-sized bananas)
• 120 ml (1/2 cup) Oil (sunflower or vegetable)
• 100 g (3.5 oz) Cane Sugar (or castor sugar)
• 180 g (6.3 oz) Light Brown Sugar
• 3 tsp Vanilla Extract
• 360 g (12.7 oz) All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• 2 tsp Cinnamon Powder
• 2 tbsp Cinnamon Sugar (optional for dusting)
• 1/2 Batch Caramel Sauce Recipe

Directions

1. In a mixing bowl, combine the cream cheese, plain yogurt, 30 ml milk, 50 g cane sugar, cornstarch, and 2 tsp vanilla extract. Mix until smooth and creamy. Set aside.
2. Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan.
3. In a separate bowl, whisk together the 240 ml milk and apple cider vinegar. Let it sit for 5 minutes to create buttermilk.
4. In another bowl, mash the ripe bananas until smooth.
5. Add the 120 ml oil, 100 g cane sugar, light brown sugar, and 3 tsp vanilla extract to the mashed bananas. Mix well.
6. Stir in the prepared buttermilk.
7. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 2 tsp cinnamon powder.
8. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
9. Pour half of the banana batter into the prepared Bundt pan.
10. Spoon the cheesecake layer over the banana batter, spreading it evenly.
11. Top with the remaining banana batter, smoothing the top.
12. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
14. If desired, dust the cooled cake with cinnamon sugar and serve with a drizzle of caramel sauce.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Nutrition Info: Approx. 310 calories per slice (depends on portion size and ingredients used)

How to serve

This Banana Cream Cheese Bundt Cake is best served at room temperature or slightly chilled. For an extra touch of indulgence, you can dust the top with cinnamon sugar and drizzle it with warm caramel sauce before slicing. Pair it with a scoop of vanilla ice cream or whipped cream for an even more decadent dessert experience. Enjoy it alongside a hot cup of coffee or tea for a delightful afternoon snack!

FAQs

Q: Can I use dairy-free alternatives in this recipe?
A: Yes, you can substitute the cream cheese, yogurt, and milk with dairy-free alternatives to make this cake suitable for a dairy-free diet.

Q: How should I store the leftover cake?
A: Store the Banana Cream Cheese Bundt Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Q: Can I freeze this bundt cake?
A: Yes, you can freeze the Bundt cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw in the refrigerator before serving.

Banana Cream Cheese Bundt Cake

A moist and flavorful cake combining ripe bananas and a creamy cheesecake layer, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

For the cheesecake layer

• 226 g Cream Cheese (soft)
• 80 g Plain Yogurt (or Greek style plain yogurt)
• 30 ml Milk
• 50 g Cane Sugar (or castor sugar)
• 15 g Cornstarch
• 2 tsp Vanilla Extract

For the cake

• 240 ml Milk
• 1 tbsp Apple Cider Vinegar (or lemon juice)
• 320 g Ripe Banana (mashed, approximately 3 medium-sized bananas)
• 120 ml Oil (sunflower or vegetable)
• 100 g Cane Sugar (or castor sugar)
• 180 g Light Brown Sugar
• 3 tsp Vanilla Extract
• 360 g All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 0.25 tsp Salt
• 2 tsp Cinnamon Powder
• 2 tbsp Cinnamon Sugar (optional for dusting)

For serving

• 1 batch Caramel Sauce Recipe Use as a drizzle on the cake.

Method

 

Preparation

1. In a mixing bowl, combine the cream cheese, plain yogurt, 30 ml milk, 50 g cane sugar, cornstarch, and 2 tsp vanilla extract. Mix until smooth and creamy. Set aside.
2. Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan.
3. In a separate bowl, whisk together the 240 ml milk and apple cider vinegar. Let it sit for 5 minutes to create buttermilk.
4. In another bowl, mash the ripe bananas until smooth.
5. Add the 120 ml oil, 100 g cane sugar, light brown sugar, and 3 tsp vanilla extract to the mashed bananas. Mix well.
6. Stir in the prepared buttermilk.
7. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 2 tsp cinnamon powder.
8. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Assembly

1. Pour half of the banana batter into the prepared Bundt pan.
2. Spoon the cheesecake layer over the banana batter, spreading it evenly.
3. Top with the remaining banana batter, smoothing the top.

Baking

1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Serving

1. If desired, dust the cooled cake with cinnamon sugar and serve with a drizzle of caramel sauce.

Notes

This cake is best served at room temperature or slightly chilled. For an extra touch of indulgence, pair it with vanilla ice cream or whipped cream.