Banana Bundt Cake with Cinnamon Cream Cheese Icing

Absolutely! Here's a complete, richly detailed recipe for **Banana Bundt Cake with Cinnamon Cream Cheese Icing**, written to exceed 600 words. This dessert is the perfect union of ripe banana flavor, soft and moist cake texture, and a warm-spiced, tangy-sweet icing that elevates every bite.

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# Banana Bundt Cake with Cinnamon Cream Cheese Icing

**A Moist, Flavor-Packed Banana Cake Dressed in a Silky Cinnamon-Spiced Cream Cheese Drizzle**

If you're looking for a cozy, crowd-pleasing dessert that feels both homey and indulgent, this Banana Bundt Cake with Cinnamon Cream Cheese Icing is exactly what you need. It takes the familiar comfort of banana bread and turns it into an elevated, bakery-style cake. Dense yet tender, sweet but not overly so, and crowned with a warm, spiced cream cheese icing, this is a dessert that feels like a warm hug.

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## Ingredients

### For the Banana Bundt Cake:

- 3 cups all-purpose flour

- 1 ½ teaspoons baking soda

- 1 teaspoon baking powder

- ½ teaspoon salt

- 1 teaspoon ground cinnamon

- ½ teaspoon ground nutmeg

- 1 cup unsalted butter (2 sticks), softened

- 1 cup granulated sugar

- 1 cup light brown sugar, packed

- 4 large eggs, room temperature

- 1 tablespoon vanilla extract

- 1 cup sour cream or plain Greek yogurt

- 4 medium very ripe bananas, mashed (about 1 ½ to 1 ¾ cups)

### For the Cinnamon Cream Cheese Icing:

- 4 oz cream cheese, softened

- 2 tablespoons unsalted butter, softened

- 1 teaspoon ground cinnamon

- 1 teaspoon vanilla extract

- 1 ½ cups powdered sugar, sifted

- 2–3 tablespoons milk or heavy cream (as needed for consistency)

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## Instructions

### Step 1: Prepare the Pan and Oven

1. Preheat your oven to **350°F (175°C)**.

2. Thoroughly grease and flour a 10- to 12-cup bundt pan, or use a baking spray with flour to ensure an easy release.

3. Set the pan aside while you prepare the cake batter.

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### Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

2. Set aside to be added later to the wet ingredients.

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### Step 3: Cream the Butter and Sugars

1. In a large mixing bowl, using a hand or stand mixer, beat the softened butter with the granulated and brown sugars until light and fluffy—about 3–4 minutes.

2. Add the eggs one at a time, beating well after each addition.

3. Mix in the vanilla extract.

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### Step 4: Add the Bananas and Sour Cream

1. Stir in the mashed bananas and sour cream (or Greek yogurt) until the mixture is fully combined. It may look a little curdled—don’t worry, that’s normal.

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### Step 5: Combine Wet and Dry Ingredients

1. Add the dry ingredients to the banana mixture in two batches.

2. Mix on low speed until just combined. Avoid overmixing to keep the cake tender.

3. Use a spatula to scrape down the bowl and fold in any remaining flour.

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### Step 6: Bake the Cake

1. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

2. Bake for **55–65 minutes**, or until a toothpick inserted in the center comes out clean.

3. Allow the cake to cool in the pan for **15–20 minutes**, then carefully invert it onto a wire rack to cool completely.

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### Step 7: Prepare the Cinnamon Cream Cheese Icing

1. In a medium bowl, beat the cream cheese and butter until smooth and fluffy.

2. Add the cinnamon and vanilla, then beat until combined.

3. Gradually mix in the sifted powdered sugar.

4. Add milk or cream, one tablespoon at a time, until the icing reaches a pourable consistency.

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### Step 8: Ice the Cake

1. Once the cake is completely cool, drizzle or spoon the icing over the top of the cake.

2. Allow the icing to drip naturally down the sides. For a more rustic look, let it pool and run; for a cleaner look, use a piping bag or spoon with precision.

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## Tips and Variations

- **Make Ahead:** This cake stores beautifully. Bake a day ahead and add the icing just before serving.

- **Add-ins:** Fold 1 cup of chopped toasted walnuts or chocolate chips into the batter for added texture.

- **Storage:** Store covered at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.

- **Freezing:** The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge.

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## Final Thoughts

This **Banana Bundt Cake with Cinnamon Cream Cheese Icing** is the ideal dessert for any occasion that calls for warmth, flavor, and a little indulgence. It balances sweetness with spice, moisture with structure, and rustic charm with elegant presentation. Whether served at a holiday table, a weekend brunch, or just with a mug of coffee on a quiet afternoon, it’s a slice of pure comfort.

Would you like this recipe in a printable format or adapted for special diets like gluten-free or vegan?