Description
Best Ever Banana Bundt Cake with Cream Cheese Icing
Ingredients
Scale
- ½ cup butter, softened
- ¼ cup canola oil
- 2⅛ cups sugar
- 2 tsp lemon juice
- 1½ cups buttermilk
- 3 eggs
- 2 tsp vanilla
- ½ tsp salt
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1½ cups smashed very ripe bananas (about 3–4 bananas)
- ½ cup salted butter, softened (for icing)
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla (for icing)
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan; set aside.
- Smash bananas and stir in lemon juice. Set aside.
- In a large bowl, beat butter, oil, and sugar until well combined.
- Add eggs one at a time, mixing just until combined.
- Mix in vanilla, salt, and buttermilk. Scrape sides and bottom of bowl.
- Gently mix in baking soda and flour until just combined.
- Fold in bananas gently.
- Pour batter into prepared bundt pan (do not fill more than ⅔ full).
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Immediately place the cake (still in the pan) into the freezer for 45–60 minutes.
- Beat butter and cream cheese together for about 2 minutes until smooth.
- Add vanilla and mix well.
- Gradually add powdered sugar and beat until smooth and creamy.
- Remove cake from freezer and frost while cold for best results.
Notes
- Very ripe bananas (lots of brown spots) give the best flavor.
- Freezing the cake helps lock in moisture and makes frosting easier.
- If using unsalted butter for icing, add a pinch of salt.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Banana Bundt Cake, Best Banana Cake, Cream Cheese Icing