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Banana Bundt Cake with Cinnamon Cream Cheese Frosting

This bundt cake is super moist and packed with banana flavor! Super easy to make and perfect for a brunch or to snack on for the whole week!
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Servings: 10 slices
Author: Emily - My Messy Kitchen

Ingredients

For the cake:

  • 1 cup salted butter 2 sticks
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 ½ cups buttermilk room temperature
  • 4 ripe bananas
  • 3 cups all-purpose flour
  • ½ tsp kosher salt
  • 2 tsp baking soda

For the frosting:

  • 8 ounces cream cheese room temperature
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 tbsp heavy cream or milk
  • 1 tsp cinnamon

Instructions

For the cake:

  • Preheat the oven to 350° and grease the bundt pan and then dust with flour. In the bowl of a stand mixer, beat room temperature butter and both granulated and brown sugar for 3-5 minutes, or until light and creamy. Scrape down the sides of the bowl and add in vanilla extract and eggs, mixing slowly to incorporate.
  • Pour in room temperature buttermilk and mix to combine. Add in flour, baking soda and salt and mix on low speed until the batter just comes together. Peel bananas into a medium-sized bowl and mash them with a fork, then add to the mixer on low speed. Mix until all of the ingredients are just combined, about 30 seconds.
  • Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes before flipping onto a plate or cake stand.

For the frosting:

  • While the cake is cooling, make the frosting! Using a stand or handheld mixer, beat room temperature cream cheese until smooth, about 1 minute. Add in powdered sugar, vanilla, cinnamon, and heavy cream and beat until smooth. Add more heavy cream if you'd like a thinner consistency.
  • Once the cake has completely cooled, spread frosting over the top. Sprinkle with extra cinnamon if you'd like! This cake will stay good for 5 days.