Banana Cheesecake Bundt Cake is the ultimate moist cake with bananas, ginger, nutmeg, cinnamon, cheesecake filling, and cream cheese frosting.
This Banana Bundt Cake recipe is sure to be a favorite dessert with cheesecake and banana bread lovers alike. The cake batter gets an amazing banana flavor and moist texture from mashed ripe bananas. Then warm spices like ginger, nutmeg, and cinnamon are mixed in, which tastes amazing with the fresh banana flavor, and is very reminiscent of Classic Banana Bread.
Along with the mouthwatering banana and cheesecake flavor, the fancy banana cake recipe is finished off with rich and delicious cream cheese icing. The combination of sweet and tangy ingredients in the topping makes it the perfect way to finish off this moist, creamy, sweet, spiced banana cake.
This is delicious, amazing cake is perfect for special occasions because it looks breathtaking but it doesn’t actually take a lot to make it. You can even skip the cream cheese frosting to serve it instead of Banana Coffee Cake at a brunch party. Or lean into the sweet dessert flavors and top the frosting with some Salted Caramel Sauce or crushed Toffee Bits.
How to Make Banana Cheesecake Bundt Cake
- Prep time: Start by preheating the oven, and generously coat the inside of your bundt pan with baking spray.
- Cake Batter: Peel and mash the bananas, then add them to your electric stand mixer with dark brown sugar, sugar, sour cream, vegetable oil, and eggs. Use the paddle attachment to combine the banana mixture until smooth. Sift the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt into a separate bowl. Then slowly add the flour mixture to the wet ingredients and whisk until just combined.
- Cheesecake filling: In a separate large bowl, beat the softened cream cheese, egg, granulated sugar, and vanilla extract together with a handheld mixer on medium high until smooth and creamy.
- Layer: Add ⅓ of the banana cake batter to the prepared pan. Top that off evenly with the cheesecake filling. Pour the remaining banana cake batter over the top.
- Baking time: Pop the dish in the preheated oven and bake for 70-75 minutes until golden brown. To check the cake for doneness, stick a toothpick in the center. If it comes out clean with moist crumbs, the cake is done. Let the baked cake cool on a wire rack. Then place a cake over the pan, and flip it to remove from the pan.
- Cream Cheese Icing: Add softened butter, cream cheese, and vanilla extract to your stand mixer. Then whip at medium-high speed for 2-3 minutes until light and fluffy. Lower the speed to its lowest setting before you add the powdered sugar. Once it’s just combined, raise the speed to medium and continue stirring for 30 seconds. Then pour the icing over the cooled cake, letting it drizzle down the sides and center tube.
FAQs for Banana Cheesecake Bundt Cake
The best bananas for baking are those that are very ripe, with dark spots on the skin and a sweet aroma. These bananas are sweeter and more flavorful, and their soft texture makes them easier to mash into the batter.
Yes, you can use frozen bananas in this Banana Cheesecake Bundt Cake. Thaw the bananas first and drain off any excess liquid before mashing them and adding them to the batter.
To easily release a cake from a bundt pan, let it cool for a 10-15 minutes after removing it from the oven, then place a plate or platter upside down on top of the pan and flip the pan and plate together, allowing the cake to slide out onto the plate.
Baking this cake in a bundt pan adds a decorative element to the cake, giving it a unique shape and allowing the cheesecake filling to be showcased in the center of the cake. It also ensures even baking and can make it easier to slice and serve the cake.
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- Bananas: This recipe is the perfect way to use up ripe to almost overripe bananas. About 4 medium bananas should be the right amount, and they add tons of flavor and moisture to the batter.
- Brown Sugar: Instead of white sugar, this recipe calls for brown sugar. Brown sugar has more moisture and makes more tender baked goods. Plus, the darker sweet flavor tastes amazing with the banana and warm spices.
- Vegetable Oil: By combining sour cream and vegetable oil instead of butter, the cake remains moist without being heavy. This creates a perfect balance, as excessive use of oil or butter can lead to greasy cake.
- Sour cream: Along with the bananas, the sour cream also adds a lot of moisture to the recipe to help make the richest, most tender cake ever. Also mentioned above, the sour cream and oil balance keeps this rich cake from being heavy or dense.
- Cheesecake Filling: For the cheesecake filling all you need is cream cheese, 1 egg, granulated sugar, and vanilla. One thing to keep in mind to make this part easier is to make sure you use room-temperature ingredients. That way, the cream cheese can easily blend into a creamy mixture.
- Cream Cheese Frosting: To make the frosting, use room temperature butter, cream cheese, vanilla extract, and powdered sugar. This allows for easy mixing and creates a light and fluffy consistency, making it simple to pour over the baked cake. Let the cake cool completely first so the icing doesn’t melt and slide off.
Can Banana Cheesecake Bundt Cake be made ahead of time?
Yes, Banana Cheesecake Bundt Cake can be made ahead of time. You can bake the cake, let it cool completely, and then cover it with plastic wrap or foil and store it at room temperature for up to 2 days. Alternatively, you can freeze the cake for up to 3 months, wrapped tightly in plastic wrap and then foil. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before serving. The cream cheese frosting can also be made ahead of time and stored in the refrigerator for up to 3 days, then brought to room temperature and re-whipped before using.
- Chocolate Chip Bundt Cake: Just like Chocolate Chip Banana Bars, if you want some chocolate flavor, you can add mini chocolate chips to cake batter. Simply whisk in about a cup of chocolate chips. Then add the cheesecake filling and bake as usual.
- Nuts: For some crunchy bites throughout the moist cake, you can add cup walnuts, almonds or pecans to the batter. For extra sweet and spiced flavor try using Candied Cinnamon Pecans.
- Cinnamon cream cheese icing: For some extra warm flavor in the homemade cream cheese icing, you can add a little bit of cinnamon. Just keep in mind that a little cinnamon goes a long way, so you’ll only want to add about a teaspoon. Once it’s blended in, you can use the cinnamon cream cheese icing to top off the Banana Cheesecake Bundt Cake.
How to Store
- Serve: Make sure to let the cake cool completely before slicing and serving. Due to the cream cheese filling, you shouldn’t leave this recipe at room temperature for more than 2 hours.
- Store: To store leftovers, cover the Banana Cheesecake Bundt Cake with plastic wrap or aluminum foil or store slices in an airtight container. This cake will stay good in the fridge for up to 5 days.
- Freeze: Allow the cake to cool completely then freeze for up to 3 months. If the cake is frosted, let it freeze uncovered until the frosting is hard so it doesn’t squish when you wrap it in plastic wrap. Either with frosting or without, wrap the entire cake or cake slices in plastic wrap then foil to block moisture and odors.
Banana Bundt Cake:
- 2 cups very ripe bananas , (about 4 bananas) mashed
- 1 cup dark brown sugar , packed
- 3/4 cup sugar
- 2/3 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 16 ounces cream cheese
- 1 large egg
- 1/2 cup sugar
- 2 teaspoons vanilla extract
Cream Cheese Frosting:
- 4 tablespoons unsalted butter , softened
- 4 ounces cream cheese , softened
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar
Banana Bundt Cake:
- Preheat oven to 350 degrees.
- Whisk together the bananas, dark brown sugar, sugar, sour cream, vegetable oil and eggs until smooth.
- Sift together flour, baking soda, cinnamon, nutmeg, ginger and salt.
- Whisk the dry ingredients into the wet ingredients.
- Beat the cream cheese, egg, sugar and vanilla extract together until smooth and creamy.
- Spray a 10″ bundt pan well with baking spray.
- Add ⅓ of the banana cake batter.
- Add the cheesecake filling evenly.
- Top with the remaining cake batter.
- Bake for 70-75 minutes or until a toothpick comes out clean.
Cream Cheese Icing:
- To your stand mixer add the butter, cream cheese and vanilla extract on medium high speed and whip for 2-3 minutes until light and fluffy.
- Lower the speed to the lowest setting and add in the powdered sugar until just combined.
- Raise speed to medium until fluffy for 30 seconds.
- Pour over the cooled cake.