Banana Bundt Cake with Cream Cheese Icing


Okay, I know there is no cream cheese icing in the above photo. But my husband gave me this incredible bundt pan for Christmas and I just had to show off the gorgeous ridges it makes in a cake. Plus, now you know that this banana cake is sturdy enough to bake in one of these babies! Okay, here you go:

I have a habit of trolling the interwebs in search of pretty food pictures. I like certain websites a whole lot and I adore other food bloggers. Do you do this? My friend Noelle told me she feels like she should get rid of her cookbooks because these days she only looks up recipes online. I suppose I'm halfway there but I adooore my books. The other day I found this most delicious recipe for banana bundt cake on My Baking Addiction which I pretty much used to a "t", minus the buttermilk which I didn't have (see solution in the recipe). But, Jamie from My Baking Addiction made this one with chocolate ganache icing and I wanted a cream cheese topping. Baking bloggers to the rescue! Dorothy from Crazy for Crust had me covered with a delectable cream cheese icing (she calls it icing, but I think using melted butter gives it more of an icing consistency. Plus my cream cheese frosting is ridiculously thick and this is a nice, spreadable consistency).

A little bit about this cake: it is dense and moist as any good banana cake should be. This cake will remind you of the banana cake with cream cheese icing your mom put in your Snoopy lunchbox as a kid. The cream cheese icing is light and not overpowering. The yield will cover the top of this cake, but if you like more, double to recipe and cover the whole cake with it. 

Listen, we all end up with funked up bananas. And this is a fabulous alternative to banana bread. Eat up, my friends. Eat up.

xox,

A.

My Baking Addiction's Banana Bundt Cake
1 1/2 C bananas, mashed, ripe (this is about 3-4 bananas)
2 t lemon juice
3 C all-purpose flour
1 1/2 t baking soda
1/4 t sea or kosher salt
3/4 C unsalted butter, at room temp
2 C sugar
3 large eggs, at room temp
2t vanilla
1 1/2 C whole milk with 2 t white vinegar mixed in


1. Preheat your oven to 275. Yes, that low.

2. Stir the lemon juice into the mashed bananas and set them aside. 

3. In a medium mixing bowl, whisk the dry ingredients together. Set aside. 

4. In your stand mixer, beat the butter 2 minutes. Add the sugar and beat another 3 minutes until the mixture is light and fluffy. Scrape down the bowl, lower the speed and add the eggs one at a time incorporating fully after each (and scraping down as needed). 

5. Alternate adding the dry ingredients with the milk in about 4 additions until fully blended and pour into your buttered-and-floured bundt cake pan (or 3 8" round cake pans). 

6. For the bundt cake pan, bake 1 hour, 30 minutes. For the round cake pans, check the cakes at 40 minutes and continue baking if needed. 

7. Remove from oven and place the cake(s) in the freezer one hour. Unmold your cake(s), set aside and prepare your icing.

Crazy for Crust's Cream Cheese Icing
3 T unsalted butter, melted & cooled
3 ounces cream cheese, at room temp
2 C powdered sugar (or 3 C for layer cakes)
Pinch of salt
2 t vanilla bean paste or extract

1. Blend the butter and cream cheese until fully incorporated.

2. Add the sugar and mix on low until incorporated. Scrape down the bowl and mix another 30 seconds or so.

3. Add the salt and vanilla and turn the mixer to medium-high until the icing is fluffy and spreadable.

4. Spread the icing over the cake(s). Be aware that if you're making a layer cake, this icing will only over the tops of each cake, not the sides.

5. Pour a glass of milk, slice and ENJOY. xoxoxoxoxoox

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