Best Ever Banana Bundt Cake
Have any overly ripe bananas hanging around your kitchen counters? You know, those super speckled, slightly squishy, brown-speckled type that the fruit flies love? Warmer than average temperatures in my home had my 3 bunches of bananas ripening faster than we could eat them. Since my kids are so picky and act like a speckled banana is some sort of cruel joke, I decided to turn at least six my my sweet, and squishy fruits into the Best Ever Banana Bundt Cake.
At first, I had no intentions on making two banana bundt cakes, but after sampling a piece of my first sweet smelling and tasting cake, I knew that one cake would be gone in a snap.I love banana cake, or bread so much that I could eat it every.single.day. The only problem with that is the fact that my pants would not fit!
I have made dozens of banana recipes over the years, but this banana bundt cake “takes the cake” the addition of cream cheese in the actual batter makes it an all-star recipe. Since I really do not love overly sweet things, I dusted my Best Ever Banana Bundt Cake with some powdered sugar and called it a day.
Want to make your very own one or two Banana Bundt Cake(s)? Here is what you’ll need:
- 4 ounces of cream cheese
- 3/4 cup of white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 3 over-ripe mashed bananas
- pinch of salt
- 2 tsps baking powder
- 1/2 tsp baking soda
- 2 cups of all purpose flour
Pre-heat the oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
In a large bowl, cream your sugar, and cream cheese.
Add in your eggs, vanilla extract, and milk
Add the mashed bananas into the mixture, and mix well.
Add in dry ingredients, and mix until combined
Add batter evenly to your bundt cake pan, and bake for 50 minutes
Allow cake to completely cool before removing it from the pan
As mentioned, this cake was so good, that I made two separate cakes. My kids, and husband also approved, and requested I make it “all the time”.