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 delicious, easy, and beautiful to look at to boot!
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.
This recipe has been adapted from and with thanks to Taste Of Home via Cooking Classy and my sister’s kitchen.
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.
If bananas aren’t your thing Wonder Cake is a tender, sweet cake, lightly spiced with cinnamon and nutmeg, filled with pecans and sprinkled with powdered sugar; this cake was exactly what we needed for a late night treat on a chilly winter day.
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.
So, 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 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 the gluten-free alternative flours and starches listed below and my family enjoyed it both ways.
Banana Bundt Cake Recipe
- 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 ½ 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.
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 with Cinnamon Cream Cheese Icing
Ingredients
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup butter softened
- 1¼ cups light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium overripe bananas (mashed, about 1 ¼ cups)
- 1 cup sour cream
- ½ cup chopped pecans, plus ¼ cup for topping
*Gluten-Free Alternative
- 1½ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1½ teaspoons xanthan gum
Icing Ingredients
- 4 ounces cream cheese softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ 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 ½ 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
{originally published 2/10/16 – recipe notes updated 5/13/22}
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.
Mary Younkin says
I’m so glad you love the cake, Linda!
Petra Ramirez says
Can I use dark brown sugar or just granulated sugar instead? I don’t have any light brown sugar on hand.
Mary Younkin says
You can use 1 cup dark brown sugar and 1/4 cup white sugar, Petra.
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!
Mary Younkin says
I’m glad you’re enjoying the recipe, Marie!
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
Mary Younkin says
It sounds like the sour cream really threw off the recipe, Robin. It shouldn’t have been dry at all.
maria says
can fat free sour cream be used?
Mary Younkin says
I’ve never tried that myself, Maria. I don’t know how it will work.
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!
Meredith
Mary Younkin says
I’m so glad that you like the cake so much, Meredith!
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.
Mary Younkin says
I’m so glad that you love the cake, Angela.
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.
Mary Younkin says
Hi, Lorelee. All of the quantities are listed in the recipe card, under the GLUTEN FREE ALTERNATIVE header. Happy cooking.
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.
Mary Younkin says
That’s great to know. I’m glad you’re enjoying the cake, Ally.
Michelle says
Can I sub applesauce for the sour cream?
Mary Younkin says
I’ve never tried that, Michelle.
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!!
Mary Younkin says
So glad that you like it, Izzy!
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!
Mary Younkin says
I’m so glad you like the cake, Katie.
janet says
i hate sour cream what else can i use
Mary Younkin says
Plain yogurt will work nicely, Janet.
Paula says
Do you think this would work with pineapples? I despise bananas
Mary Younkin says
I’ve never tried that, Paula.
Jane says
Can you freeze the cake before you put the frosting on
Mary Younkin says
Yes, you can freeze the cake, Jane.
Sandy says
AMAZING!!! I served this on Christmas and my family and friends all thought it was sensational!! My new favorite cake!!
Mary Younkin says
I’m so glad you liked it!
Janis says
This cake is BEYOND AMAZING! I’m so happy I decided to make it… perfect amount of banana and cinnamon. It seemed like an interesting combo and it turned out its outstanding. I didn’t put the pecans inside but I did toast them in oven for 5 mins and sprinkled on top. Will absolutely be my go to from now on! It’s a home run cake, thank you!
Linda says
Made this today and it is delicious
Mary Younkin says
I’m thrilled that you like the cake, Linda!
JoAnn says
I’ve made this three times. It is delicious! I now buy bananas and let them get overripe so I can make it. The cinnamon frosting really makes it. Thanks for the recipe!
Mary Younkin says
I’m so happy to hear that you love the recipe, JoAnn.
Elaine winfree says
I’ve made this cake twice and it just gets better and better each time I make it!! Shared it with a friend of mine and her husband loved it!! It’s a keeper.
Mary Younkin says
I love that! Sharing recipes with friends is one of my favorite things, Elaine.