Do you have bananas on your counter that need to be used up? Banana bundt cake is a delicious way to put them to good use!
It is officially fall, which means I have been in the baking mood. I bake some during the summer months, but there is something about fall and cooler weather, that always puts in the mood for comfort foods.
This cake is a result of one of those days. I had a few overripe bananas on the counter and after a few crazy days, I was ready to spend some time in the kitchen baking. Yes, baking is one of the ways I unwind and relax after a busy week.
I am always trying to come up with new ways to use bananas. The flourless banana brownies I shared recently and my banana waffles are an examples of that. We also love banana bread and banana muffins, but I like finding new ways to use them as well.
This cake is an example of that. I decided to change up a basic banana bread recipe and turn it into a cake. It turned out delicious. We now have another way to use up bananas!
The cream cheese in this is what makes it a little different, but so good. My kids thought a few chocolate chips would be good in this and I agree, they would be, but it is also really good without them. Either way you make this I think you will enjoy it!
- 2 1/4 cups flour (Bob's Red Mill 1 t0 1 gluten-free flour blends works great)
- 1 1 /2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sugar
- 1 cup mashed bananas
- 2 eggs
- Preheat oven to 350 degrees.
- In a bowl combine flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl beat together cream cheese, butter, and sugar. Mix until well combined.
- Add bananas and eggs. Mix well.
- Gradually add flour mixture and mix just until combined.
- Pour into a greased bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 - 10 minutes.
- Remove from pan and let cool on wire rack.
The gluten-free version was tested with Bob's Red Mill 1 to 1 gluten-free flour blend. Other blends may work, but that is the only blend I have tested the recipe with.
Amount Per Serving: Calories: 279Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 324mgCarbohydrates: 40gFiber: 1gSugar: 20gProtein: 5g
Nutritional values are approxomite and aren't always accurate.