Banana Cream Cheese Bundt Cake with Caramel Drizzle Recipe
This Banana Cream Cheese Bundt Cake is a moist, flavorful dessert combining ripe mashed bananas, a rich cream cheese layer, and warm cinnamon spices, all baked into a tender bundt cake. Topped with a drizzle of salted caramel sauce, this cake offers a delightful balance of sweet, tangy, and cozy flavors perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Layer
- 226 g Cream Cheese (softened)
- 80 g Plain Yogurt (or Greek-style plain yogurt)
- 30 ml Milk
- 50 g Cane Sugar (or caster sugar)
- 15 g Cornstarch
- 2 tsp Vanilla Extract
Banana Cake
- 240 ml Milk
- 1 tbsp Apple Cider Vinegar (or lemon juice)
- 320 g Ripe Bananas (mashed, about 3 medium bananas)
- 120 ml Oil (sunflower or vegetable)
- 100 g Cane Sugar (or caster sugar)
- 180 g Light Brown Sugar
- 3 tsp Vanilla Extract
- 360 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Cinnamon Powder
- 2 tbsp Cinnamon Sugar (optional, for dusting)
Topping
- 1/2 Batch Salted Caramel Sauce
Instructions
- Prepare Cheesecake Layer: In a mixing bowl, combine the softened cream cheese and plain yogurt. Use an electric whisk or stand mixer paddle attachment to beat until smooth and free of lumps.
- Add Liquids and Sweetener: Add milk, cane sugar, vanilla extract, and cornstarch to the cream cheese mixture. Mix thoroughly until the batter is smooth. Cover and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch by 3.5-inch (24 cm x 8 cm) Bundt pan with softened butter using a pastry brush, then spray it with non-stick oil spray to ensure easy release.
- Make Buttermilk Mixture: In a large bowl, combine the room-temperature milk with apple cider vinegar and let it sit for 5 minutes to gently curdle, mimicking buttermilk.
- Mix Wet Ingredients: To the milk and vinegar mixture, add oil, cane sugar, light brown sugar, and the mashed bananas. Whisk until all ingredients are well incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon powder. Gradually whisk these dry ingredients into the wet banana mixture, mixing until the batter is smooth and lump-free.
- Layer the Batter: Pour half of the banana cake batter into the prepared bundt pan and spread it out evenly. Then spoon the cream cheese mixture over this layer, followed by the remaining banana cake batter on top.
- Create Swirl Effect: Use a knife to gently swirl through the batter layers, creating ribbons of cream cheese throughout the banana cake.
- Optional Cinnamon Sugar Topping: Sprinkle cinnamon sugar on top of the batter for an extra crunchy texture and cinnamon flavor.
- Bake the Cake: Place the bundt pan in the oven and bake for 50 to 55 minutes, or until the top feels firm to the touch and a toothpick inserted near the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes to set up properly.
- Serve: Carefully invert the cake onto a serving plate. Drizzle the top with salted caramel sauce before slicing and enjoying.
Notes
- Softened cream cheese is essential for a smooth cheesecake layer without lumps.
- Allowing the milk and vinegar to sit creates a homemade buttermilk substitute that tenderizes the cake.
- Swirling the cream cheese layer into the banana batter gives a beautiful marbled effect and flavor contrast.
- Use ripe bananas for the best natural sweetness and moisture.
- Cinnamon sugar topping is optional but adds a delightful crunch and extra cinnamon flavor.
- The cake is best served after it has cooled and rested to allow flavors to meld.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- The caramel sauce used is salted and can be made in advance or store-bought for convenience.
