This Banana Bundt Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing. Sturdy enough to slice thick or thin, this cake is perfect with a morning cup of coffee, as an afternoon snack, or for a late night dessert. My sister Jenny made this cake for us while we visited her for Christmas and everyone absolutely loved it.
My kids adore bananas and consume countless pounds of them each week. Typically, when I want to bake something with bananas, I have to plan ahead and hide some bananas so that they’ll have a chance to over-ripen. I’ve bought so many bananas this month in attempts to bake and photograph this cake and my kids keep finding them and eating them!
I finally lucked out last week when I found several bunches of dark brown bananas at the grocery store. I was able to play with the recipe and today I’m sharing both traditional and gluten free versions of this Banana Bundt Cake. As much as we love banana bread (as evidenced here, here, here, here, and here, yes we do love banana bread!) sometimes you want something a little different. This banana cake is super easy to make and yet the end result is impressive enough to serve guests.