Banana Cream Cheese Bundt Cake is a delightful dessert that combines the rich flavors of ripe bananas with the creamy texture of cream cheese. This cake is not only moist and flavorful, but it also boasts an impressive appearance when baked in a Bundt pan. Perfect for sharing at gatherings or enjoying at home, this recipe will quickly become a family favorite. Let’s dive into the details of making this scrumptious treat!
Ingredients
- 226 g Cream Cheese* (soft) / 8 oz
- 80 g Plain Yogurt* (or greek style plain yogurt) / 1/3 cup
- 30 ml Milk* / 2 tbsp
- 50 g Cane Sugar* (or castor sugar) / ¼ cup
- 15 g Cornstarch / 1 tbsp
- 2 tsp Vanilla Extract / 2 tsp
- 240 ml Milk* / 1 cup
- 1 tbsp Apple Cider Vinegar* (or lemon juice) / 1 tbsp
- 320 g Ripe Banana (mashed, 3 medium-sized bananas) / 3 medium ripe bananas
- 120 ml Oil (sunflower or vegetable) / ½ cup
- 100 g Cane Sugar* (or castor sugar) / ½ cup
- 180 g Light Brown Sugar / ¾ cup packed
- 3 tsp Vanilla Extract / 3 tsp
- 360 g All-Purpose Flour / 3 cups
- 2 tsp Baking Powder / 2 tsp
- 1 tsp Baking Soda / 1 tsp
- ¼ tsp Salt / ¼ tsp
- 2 tsp Cinnamon Powder / 2 tsp
- 2 tbsp Cinnamon Sugar (optional for dusting) / 2 tbsp
- 1/2 Batch Caramel Sauce Recipe / 1/2 Batch
Directions
Cheesecake Layer Instructions
- In a mixing bowl, combine 226 g (8 oz) of soft cream cheese, 80 g (1/3 cup) of plain yogurt, 30 ml (2 tbsp) of milk, 50 g (¼ cup) of cane sugar, 15 g (1 tbsp) of cornstarch, and 2 tsp of vanilla extract.
- Mix until smooth and creamy. Set aside.
Banana Cake Instructions
- Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan.
- In a separate bowl, whisk together 240 ml (1 cup) of milk and 1 tbsp of apple cider vinegar. Let it sit for 5 minutes to create buttermilk.
- In another bowl, mash 320 g (3 medium) ripe bananas until smooth.
- Add 120 ml (½ cup) of oil, 100 g (½ cup) of cane sugar, 180 g (¾ cup packed) of light brown sugar, and 3 tsp of vanilla extract to the bananas. Mix well.
- Stir in the prepared buttermilk.
- In a large mixing bowl, combine 360 g (3 cups) of all-purpose flour, 2 tsp of baking powder, 1 tsp of baking soda, ¼ tsp of salt, and 2 tsp of cinnamon powder.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour half of the banana batter into the prepared Bundt pan.
- Spoon the cheesecake layer over the banana batter, spreading it evenly.
- Top with the remaining banana batter, smoothing the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 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: 80 minutes
Servings: 12
Nutrition Info (per slice): Approximately 280 calories, 10g fat, 43g carbs, 3g protein
How to serve
Serve your Banana Cream Cheese Bundt Cake at room temperature or slightly warmed. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Drizzle with caramel sauce for an extra touch of sweetness, and enjoy the delightful combination of flavors with family and friends.
FAQs
Can I use frozen bananas in this recipe?
Yes, thawed frozen bananas work well in this recipe. Just make sure to drain any excess liquid before mashing.
How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month; just make sure to wrap it tightly.
Can I use other types of sugar?
Yes, you can substitute cane sugar with other granulated sugars like granulated white or coconut sugar, but keep in mind it may slightly change the flavor and texture.