Best Banana Bundt Cake Recipe With Cream Cheese Icing

by Alli

Banana Bundt Cake with Cream Cheese Icing is a delicious dessert that combines the sweet, moist texture of banana cake with a rich, tangy frosting. This classic recipe transforms overripe bananas into a crowd-pleasing treat perfect for any occasion.

Bundt cakes have always been a big hit with my family and friends. Bundt comes from the German word bundkuchen, which means “a cake for gathering.” The name fits perfectly since I often serve easy-to-prepare bundt cakes for family gatherings. 

Ingredients You’ll Need To Make Banana Bundt Cake

photo of measured ingredients needed to make banana bundt cake including overripe bananas, eggs, cake mix, oil and milk

  • Yellow cake mix – I prefer Duncan Hines’s cake mix, either Yellow or Butter Golden.
  • Banana Cream instant pudding mix – You can use vanilla instead of banana cream if desired. 
  • Baking soda – Ensures the cake rises properly and adds fluffiness.
  • Eggs
  • Whole milk at room temperature
  • Vegetable oil
  • Mashed bananas, very ripe (approximately 3-4 bananas)
  • Vanilla bean paste – If you don’t have vanilla bean paste on hand, you can use the same amount of pure vanilla extract. 
  • Salt

Cream Cheese Icing

  • Cream cheese softened to room temperature – Use full-fat cream cheese for this recipe.
  • Unsalted butter softened to room temperature 
  • Vanilla bean paste (or pure vanilla extract)
  • Salt – Enhances and balances the flavor.
  • Powdered sugar – Sift to remove lumps. 
  • Whole milk
  • Chopped pecansโ€”Nuts are an optional garnish for the top of your cake. I always add pecans. 

You Will Need The Following Supplies

  • 10-12 Cup Bundt Cake Pan
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons

Step-By-Step Preparation (Full Printable Recipe Card Down Below!)

 Spray a 10-12 cup Bundt pan with a cooking spray containing flour. Alternatively, you can brush a thin layer of shortening evenly over the inside of your Bundt pan and then dust it with flour. Set aside. 

Add the cake mix, instant pudding mix, and baking soda to a large mixing bowl. Whisk to combine the dry ingredients.

Dry ingredients in mixing bowl - cake mix, baking powder

Add the wet ingredientsโ€”eggs, whole milk, and vegetable oilโ€”and whisk everything together until all ingredients are incorporated. (You can use a hand-held electric or stand mixer instead of whisking. Mix on low speed until just incorporated.)

Eggs, oil and milk added to dry ingredients in a mixing bowl

Gently fold in the mashed bananas with a rubber spoon or spatula until everything is evenly combined; be sure not to over-mix.

Mashed bananas added to the cake mix batter in a large mixing bowl

Pour the mixture into the prepared Bundt pan.

cake batter In bundt pan before baking

After baking, allow the Bundt cake to cool in the pan.

Golden brown banana bundt cake in bundt pan after baking

After cooling, carefully invert your cake onto a wire rack.

Allow the cake to come to room temperature before adding the icing. 

How To Make the Icing

Beat together the softened cream cheese and unsalted butter in the bowl of a stand mixer using the paddle attachment or in a mixing bowl using a hand mixer.  Add in the vanilla bean paste and salt and mix for another minute.

With the mixer on low, slowly add the sifted powdered sugar by the cupful and continue to mix until combined.

Slowly add the milk, a spoonful at a time. Continue to beat the icing at low to medium speed until the icing is smooth and creamy. Add more milk as needed so the icing consistency drips over the cake’s edges. If your icing gets too thin, add more powdered sugar to firm it back up.

cream cheese icing in mixing bowl

Drizzle the icing over your cooled cake.

cream cheese icing drizzled on top of banana bundt cake, then topped with chopped pecans

How To Store

Serve Banana Bundt Cake with Cream Cheese Icing at room temperature for the best flavor and texture. Allow the cake to cool completely before slicing to ensure clean, neat pieces.

Leftovers should be stored in an airtight container and kept in your refrigerator for 5-7 days. 

If you want to make the bundt cake ahead of time and freeze it, be sure to wrap it well in two layers of plastic wrap and then one layer of aluminum foil.

The cake should last in the freezer, unfrosted, for up to 6 weeks.

If you have frosted the cake, you must flash-freeze it before wrapping it. Flash-freeze the frosted cake for approximately 30 minutes in your freezer, then remove the cake and wrap it as mentioned above. When you are ready to eat the cake, thaw it fully unwrapped and allow it to get to room temperature before serving.

Frequently Asked Questions

Do I have to add the cream cheese icing?

The icing is at your discretion. The cake is delicious, with or without the icing added. However, I think the icing takes this cake to the next level. 

Is there another variation I can make?

Add chopped nuts or chocolate chips (approximately 3/4 cup) to the batter for a variation of this recipe.

Fold the nuts or chips into the batter when you mix it before pouring it into your Bundt pan. After icing it, you can also sprinkle nuts besides pecans or chocolate chips on top of the Bundt cake.

Check Out More Of My Bundt Cake Recipes Below!

Yield: 12-14 Servings

Banana Bundt Cake With Cream Cheese Icing

Banana Bundt Cake topped with a thick cream cheese icing and sprinkled with pecans on a white serving platter

Banana Bundt Cake with Cream Cheese Icing is a delightful dessert that combines the sweet, moist texture of banana cake with a rich, tangy frosting.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 20 minutes

Ingredients

Banana Bundt Cake

  • 1 (15.25 ounce) box yellow cake mix. (I prefer Duncan Hines cake mix, either Yellow or Butter Golden)
  • 1 (3.4 ounce) box of Banana Cream instant pudding mix
  • 1 teaspoon baking soda
  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/4 cup vegetable oil
  • 1 cup mashed bananas, very ripe (approximately 3-4 bananas)
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon salt

Cream Cheese Icing

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1/2 teaspoon vanilla bean paste
  • 1/8 teaspoon salt
  • 2 cups of powdered sugar, sifted
  • 4 tablespoons whole milk, you can add more or less depending on how thick you want the icing
  • 1 cup chopped pecans, optional garnish

Instructions

  1. Place the oven rack in the center of the oven. Preheat the oven to 350º F.
  2. Generously spray a 10-12 cup Bundt pan with flour-based cooking spray. Alternatively, brush a thin layer of shortening evenly over the inside of the Bundt pan and then dust it with flour.
  3. Add the cake mix, instant pudding mix, and baking soda to a large mixing bowl. Whisk to combine the ingredients.
  4. Add in the eggs, whole milk, and vegetable oil. Whisk everything together until all ingredients are incorporated. (Instead of whisking, you can use an electric hand or stand mixer and mix on low. Do not overmix.)
  5. Gently fold in the mashed bananas with a rubber spoon or spatula until everything is evenly combined; don't over-mix.
  6. Pour the mixture into the prepared Bundt pan and bake for 40-50 minutes. (Oven times will vary, so check your cake after 30 minutes to ensure it is not browning too fast. Cover it loosely with a foil tent if it is browning too fast, and continue to bake.)
  7. Test your cake for doneness with a toothpick. Insert the toothpick near the center of the cake. It should come out clean when done. When I baked the cake, I tented it at 35 minutes and baked it for 45 minutes.
  8. After baking, allow the Bundt cake to cool in the pan for 10-12 minutes. Then, carefully invert the cake onto a cooling rack.
  9. Allow the cake to come to room temperature before adding the icing.
  10. In the bowl of a stand mixer using the paddle attachment or in a mixing bowl using a hand mixer, beat together the softened cream cheese and unsalted butter for approximately 2-3 minutes until smooth in texture and light in color.
  11. Add in the vanilla bean paste and salt and mix for another minute.
  12. With the mixer on low, slowly add the sifted powdered sugar by the cupful and continue to mix until combined.
  13. Slowly add the whole milk with a spoon. Continue to beat the icing at low to medium speed until the icing is smooth and creamy. Add more milk as needed so that the icing consistency drips over the cake's edges. If your icing gets too thin, add more powdered sugar to firm it back up.
  14. Drizzle the icing over your cooled cake.
  15. As an optional garnish, sprinkle chopped pecans on your Bundt cake. 

Notes

You can use instant vanilla pudding mix instead of the banana cream mix. If you don't have vanilla paste on hand, use the exact measurement of pure vanilla extract.

Oven times and temperatures vary. Check the bundt cake after 30 minutes and tent if necessary.




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Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 411Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 57mgSodium 540mgCarbohydrates 58gFiber 2gSugar 38gProtein 5g

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