Banana Bundt Cake with Cinnamon Cream Cheese Icing

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This Banana 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.

It’s so delicious, easy, and beautiful to look at to boot!

Banana Bundt Cake with Cinnamon Cream Cheese Icing - traditional and gluten free recipes included

Banana Bundt Cake

Sturdy enough to slice thick or thin, this banana bundt cake is perfect with a morning cup of coffee, as an afternoon snack, or for a late night dessert.

I was first introduced to this cake when we visited my sister Jenny for Christmas. She whipped this up one day during our stay and everyone absolutely loved it.

I’ve made my fair share of banana bread and banana cakes over the years but the bundt form of this cake makes this one really something special!

When people talk about banana bread and banana cake recipes as a way to use up overripe bananas, I have trouble relating. My kids adore bananas and consume countless pounds of them each week. We rarely have any last long enough to overripen!

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 get a little brown and extra sweet.

In fact, I’ve bought pounds and pounds of bananas this month in attempts to bake and photograph this cake for you but 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 wasted no time at all in playing with this recipe and baking a few different versions of this cake before my kids could gobble up my materials.

Today, I’m excited to finally be able to share traditional and gluten-free versions of this Banana Bundt Cake.

If you’ve followed this blog for a while, you might have noticed that we LOVE banana bread in this house. I’ve made so many different variations on banana bread from Blueberry Coconut Banana Bread to Chocolate Chip Macadamia Nut Bread to Sour Cream Banana Bread and as much as we enjoy it in all its forms, sometimes you want something a little different.

Banana Cake with Cream Cheese Frosting

Enter this incredible Banana Bundt Cake with Cream Cheese Frosting.

This banana cake is super easy to make and yet the end result is impressive enough to serve guests.

It’s beautifully shaped, moist, sweet and rich. And the cream cheese icing drizzled over top takes the whole cake to the next level.

I added a little cinnamon to the frosting because, honestly, that cinnamon and banana flavor combination is just too good to pass up. It adds the tiniest hint of sugar and spice to the already delicious cream cheese icing.

Instead of fussing with spatulas or pastry bags to decorate this cake, you get to simply spoon the fluffy, creamy frosting over the top. A sprinkling of pecans adds a pretty touch to the finished cake and a nice crunch to each bite.

If you’re not a fan of nuts, you can also leave the pecans off. The cake is delicious with or without!

The BEST Banana Bundt Cake with Cinnamon Cream Cheese Icing! get the recipe at barefeetinthekitchen.com

The secret to the rich flavor of this cake is all in the sour cream. Using sour cream in the batter helps the cake stay tender and moist without becoming greasy or heavy.

If you’ve never baked with sour cream, this is a great time to try. I guarantee you’ll be pleasantly surprised by how well it works in breads, muffins, and cakes.

This recipe is also easily made gluten free! I have made this cake with both all-purpose flour and gluten-free flours and my family enjoyed it both ways.

Storing Banana Bundt Cake

Keep in mind that because of the cream cheese frosting, this banana cake does need to be stored in the refrigerator. Put it in an ample sized airtight container or your favorite cake storage container and it’ll keep nicely in the fridge for 3 -4 days.

It tastes excellent cold but you can also let it come back to room temperature before serving leftovers if you prefer.

Banana Recipes

If you’re like my family and can’t get enough banana goodness, this site is full of recipes you’ll love.

Peanut Butter Chocolate Chip Banana Muffins bring together three of life’s best things (bananas, chocolate, AND peanut butter) in delicious, convenient muffin form.

For a breakfast, brunch (or even Breakfast-for-Dinner!) check out my Banana Waffles recipe. Peanut Butter Banana Bread Baked Oatmeal is another breakfast dish that both kids and adults love.

For cool, creamy desserts and sweet treats check out Caramel Peanut Butter Banana Milkshakes  and this super easy (and surprisingly healthy!) 2 ingredient Peanut Butter Banana Ice Cream.

What’s your favorite way to cook or bake with bananas?Check out all of the Gluten Free Dessert Recipes on this website! Kitchen Tip: I use this mixer, this spatula, and this pan to make this recipe.

Banana Bundt Cake Recipe

  1. Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.
  2. Whisk together the flour, baking powder, baking soda and salt in a small bowl. In a large mixing bowl, beat the butter and the sugar with an electric mixer until light and fluffy.
  3. Add the eggs and vanilla and beat again. Stir in the banana, and then add half of the dry ingredients. Stir until combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined and then stir in 1/2 cup chopped pecans.
  4. Pour the batter into the pan and spread evenly. Bake about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely.
  5. To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to reach the desired consistency.
  6. Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days.

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Banana Bundt Cake with Cinnamon Cream Cheese Icing

5 from 16 votes
Recipe adapted from and with thanks to Taste Of Home via Cooking Classy
Pin Print Review
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12 -6 servings

Ingredients 

  • 2 cups all purpose flour *
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup butter softened
  • 1 1/4 cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 medium overripe bananas (mashed, about 1 1/4 cups)
  • 1 cup sour cream
  • 1/2 cup chopped pecans, plus 1/4 cup for topping

* GLUTEN FREE ALTERNATIVE

  • 1 1/2 cups brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1 1/2 teaspoons xanthan gum

ICING INGREDIENTS

  • 4 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon  vanilla extract
  • 1/2  teaspoon  ground cinnamon
  • about 2 tablespoons milk adjust as needed

Instructions

  • Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl. In a large mixing bowl, beat the butter and the sugar with an electric mixer until light and fluffy.
  • Add the eggs and vanilla and beat again. Stir in the banana, and then add half of the dry ingredients. Stir until combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined and then stir in 1/2 cup chopped pecans.
  • Pour the batter into the pan and spread evenly. Bake about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely. 
  • To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to reach the desired consistency. 
  • Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!

Nutrition

Calories: 406kcal · Carbohydrates: 62g · Protein: 4g · Fat: 16g · Saturated Fat: 7g · Cholesterol: 61mg · Sodium: 297mg · Potassium: 260mg · Fiber: 1g · Sugar: 41g · Vitamin A: 460IU · Vitamin C: 2.7mg · Calcium: 79mg · Iron: 1.6mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 2/10/16 – recipe notes updated 2/1/19}

Banana Cake with Cream Cheese Frosting - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Made this cake today just like the recipe posted. YUMMY and I do not think I will ever make banana bread in a loaf again. It would be just as good without frosting. However, frosting was very good and loved the cinnamon added to it. A keeper

  2. Alene says

    I wanted to love this so much. I used your gluten free instructions exactly, but it came out so dense with not a bit of cakeness. I actually have to throw it out. That’s how bad it is. Perhaps the sour cream and banana mush, along with the 2 eggs were just too much fluid for the gluten free mixture. I could cry. Oh well. There’s always another recipe.

  3. Kobey says

    This was a big hit at the luncheon today. I had to increase the butter to a whole stick to get it to cream with the “dark” brown sugar I used. Thanks!5 stars

  4. Cathy says

    Made this today using my mini bundt cake pans. Absolutely delicious! The cinnamon in the glaze is the perfect compliment to this cake! It made 12 beautiful cakes that I can freeze and thaw as the craving hits me.5 stars

  5. sharon leffler says

    Extremely easy, measure everything out first so that once you start it goes smoothly. Has an excellent texture and the taste is delicious. Needed to bake 49 minutes.5 stars

  6. Theresa Patterson says

    Would like to make this recipe but without nuts. Would adding mini chocolate chips to the batter and icing work out as well?

  7. Lauren says

    Made this today and I couldn’t have been happier with the way it turned out! I used walnuts instead of pecans, but that was the only variation to the recipe. Mine was in the oven for 40 minutes and had a beautiful browned color to it on the outside, and was deliciously moist and fluffy on the inside. I took it to a little gathering and everyone loved it! Will definitely be making again!!5 stars

  8. Nancy D. says

    I made this recipe exactly as written and it was fabulous!!! I decided to use a 9×13 inch pan instead. The cake was light, fluffy and moist, just had to watch the cooking time. This will definitely be my go to banana cake going forward!!!!5 stars

    • Mary Younkin says

      Yes, you can use table salt instead of kosher, but reduce the amount by half. Table salt is much finer and you’ll wind up with too much salt in a 1:1 substitution. I haven’t tried substituting yogurt for sour cream, but I’m guessing it might work, Becky.

    • Betty says

      you can use Buttermilk because buttermilk in just the unfurmented version of sour cream.

    • Mary Younkin says

      This will be too much batter for an 8 or 9-inch pan, Grace-Mary. It should work nicely in a 9×13 though. I can’t speak to the baking time, as I haven’t baked it that way myself. I’d recommend just watching closely the first time you bake it that way.

  9. Waynette Ford says

    This is my second time making this wonderful cake. It is perfect plus I love making bundt cakes, so that makes it even better. I love the icing with the cinnamon added…makes a great tasting difference to the already delicious icing. Have my cake baking right now. A great thing to do during this coronavirus pandemic. Thanks again…:)5 stars

  10. Jeanne says

    I’m so happy I found a banana bundt cake recipe. I have all the ingredients but sour cream. Can I leave it out?

    • Mary Younkin says

      You could try it with greek yogurt in place of the sour cream, Jeanne. Buttermilk (or 1 cup of milk with a tablespoon of vinegar to sour it) can likely be substituted as well. You can also blend 1 cup of cottage cheese with 4 tablespoons of milk and 2 teaspoons of lemon juice to replace sour cream in any recipe.
      All of that said, you definitely need to have some liquid in the cake to replace the sour cream.

  11. Linda says

    Just made your recipe for Banana Bundt Cake. It is delicious! The cake came out very moist and light. I didn’t have sour cream so I used half and half with a tablespoon of lemon juice in it and let it sit to thicken. A nice switch from banana bread.5 stars

  12. Petra Ramirez says

    Can I use dark brown sugar or just granulated sugar instead? I don’t have any light brown sugar on hand.

  13. Marie says

    Nothing says “lovin’ “ like a banana bread recipe with sour cream. So moist and delicious. The frosting really sets it off. Alone, the frosting may seem too sweet and cinnamon-ey. But together, its absolutely fantastic!5 stars

  14. Robin says

    I made this Bundt cake today. By mistake I put in 2 cups of sour cream. Just had a piece. It wasn’t moist at all. Was it because of the extra sour cream. Very disappointed with the cake but the icing was great. Will try one more time

  15. Meredith Wnek says

    Mary,
    I want to thank you for the Banana Cake with cream cheese frosting. I do make it without the pecans because some of my family cannot have tree nuts. I have lost track of how many times I have made it now. We love it. I now am excited when I see over ripe bananas in my kitchen> I love this recipe!
    Meredith5 stars

  16. Angela says

    OMG! I made this cake for my niece but of course I had to try it first. I must have to say, this is the best banana cake I’ve ever tasted! It’s definitely a keeper.5 stars

  17. Lorelee says

    I need to make this cake gluten free but I don’t have rice flour, but I do have all purpose gf flour, have xanthan gum, not sure about the tapioca starch. I am not sure what to use and the quantity. Thanks!

    • Lorelee says

      My mother makes a banana cake and uses almond extract in the icing sugar. It is very good as well.

  18. Ally says

    Delicious! And for the GF version I used an all purpose Gluten Free flour 1 to 1 substitute and it worked perfectly, super moist, great texture.5 stars

  19. Izzy says

    Yum! I made this tonight- swapped full fat Greek yogurt for sour cream (household allergy) & added some flax & chia seeds….. Delish!! + the frosting oh.my.goodness! This frosting would be amazing on carrot cake as well, no?
    Ty for this awesome recipe! So easy to make for any day, looks & tastes beautiful for when guests come on by or to give as a gift. Yum yum!!5 stars

  20. Katie Austin says

    I have a new silicone bundt pan so I thought I’d use your banana cake recipe! It turned out perfectly! The cake is so moist and delicious, I used a chocolate ganache and added some peanut butter! You!5 stars