Starting with a box cake mix this Banana Bundt Cake transforms into a tasty and irresistible banana cake that you absolutely will not want to stop eating.
When it comes to cakes, I really don’t have a specific “type” that I prefer over the other. I like all forms, cupcakes, sheet cakes, bundt cakes, you name it I’m all for it.
One thing that I will admit is that I’m obsessed with anything banana flavored. I could eat banana desserts every single day and not get sick of them at all.
That is why this Banana Bundt Cake is one of my favorites! Add the cream cheese frosting and some chopped nuts and you are literally in Heaven, at least I am.
When we make this cake, we really have a hard time stopping eating it. It is just that good, I may be biased because of my obsession with bananas but once you try it you will see.
It is moist, tender, and is just a great all-around cake that you will want to keep on your rotation. Also since it starts with a box cake mix it makes it even easier and one we make more often.
I do love a good homemade cake, but sometimes we like to take shortcuts and that is absolutely ok! Some of the greatest recipes come from boxed mixes.
Some of my other favorite banana desserts that we have on our site include: Banana Cupcakes with Brown Sugar Frosting, Caramelized Banana Pudding Pie and Banana Pudding Dessert Cheese Ball.
WHY THIS RECIPE WORKS:
- Starting with a box cake mix helps this recipe come along quicker.
- The cream cheese frosting really compliments this cake and puts it over the top.
- It is moist and tender and a great cake to bring to gatherings.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Yellow cake mix (and ingredients on back)
Bananas
Baking soda
Cinnamon
Nutmeg
Chocolate chips
Cream cheese
Unsalted butter
Powdered sugar
Vanilla
Whole milk
Pecans
HOW TO MAKE A BANANA BUNDT CAKE:
- Preheat your oven to 350 degrees F. Grease a bundt pan with cooking spray.
- Prepare the cake mix according to the package instructions in a large bowl. Stir in the cinnamon and nutmeg until well blended and set aside.
- In a medium bowl, mash the bananas until smooth. Mix in the baking soda. Add the banana mixture to the cake mix and stir until well combined. Fold in the chocolate chips. Pour the mixture into your bundt pan and place in the oven. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Transfer the cooked cake to a wire rack to cool completely before frosting.
- Meanwhile, prepare your cream cheese frosting. With an electric or hand mixer, blend together the cream cheese and butter until smooth.
- Add the powdered sugar a few tablespoons at a time and continue to mix until well combined.
- Next, add in the vanilla extract, followed by the milk, a few tablespoons at a time. Continue to whip the frosting until a light and airy texture is achieved.
- Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc with the tip cut off) to pipe thick layers of the frosting onto the cake.
- Sprinkle the chopped pecans across the top of the frosted cake. Slice and serve!
DO I HAVE TO USE CHOCOLATE CHIPS?
No this is a personal choice. we like to add them for the extra flavor. But if you are looking for a straight-up banana cake then you can absolutely leave those out.
If you do use them you can use any of your favorite flavor of chocolate chips for this recipe, dark, semi-sweet, and milk. All will taste great.
CAN THIS BE MADE IN ANOTHER SIZED PAN?
Yes, this will work in your standard 9×13-inch baking pan. You can just mix everything as directed and bake according to the the box.
Make your frosting and then spread on top of the cake and then sprinkle with chopped pecans if desired.
WHAT ELSE CAN I ADD INTO THIS CAKE?
Since we already have chocolate chips in there you can omit those and add other things such as chopped nuts as well. We love making this Banana Bundt Cake with chopped pecans or walnuts.
You can also use peanut butter chips, Reese’s cups, or anything that you like that goes well with bananas!
CAN I USE A DIFFERENT FROSTING?
If you are not a fan of cream cheese frosting you can use another. A regular buttercream will work well, as well as chocolate. Those are our two defaults for this cake.
But like I say, use whatever you think would taste good and work with the flavors.
HOW TO STORE:
Since this has cream cheese frosting this will need to be kept in the refrigerator covered or in an airtight container where it will keep for up to 3-4 days.
This can also be frozen, you can freeze with or without the frosting – but it is much easier to freeze without. Place your cake in a freezer container and it will keep in the freezer for up to 3 months.
If frozen unfrosted, let defrost on the countertop and then frost. If frozen frosted, let defrost in the refrigerator.
TIPS AND TRICKS:
- Chocolate chips are optional.
- You can add other mix-ins to this recipe if you’d like, see some ideas above.
- This can be made in a 9×13-inch baking pan.
- If you are not a fan of cream cheese frosting others can be used, I listed some above.
- This can be frozen, see above on how to best do that.
- The pecans on top are optional.
If you are a banana lover and want something to satisfy that sweet tooth of yours, then this Banana Bundt Cake is just what you have been looking for.
If you like this recipe you might also like:
If you’ve tried this BANANA BUNDT CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Banana Bundt Cake
Ingredients
For the cake:
- 1 box yellow cake mix and ingredients required for prepared cake mix on back of box
- 2 overly ripe bananas mashed
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup chocolate chips
For the cream cheese frosting:
- 8 ounce package cream cheese softened to room temperature
- 3 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 3 tablespoons whole milk room temperature
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350 degrees F. Grease a bundt pan with cooking spray.
- Prepare the cake mix according to the package instructions in a large bowl. Stir in the cinnamon and nutmeg until well blended and set aside.
- In a medium bowl, mash the bananas until smooth. Mix in the baking soda. Add the banana mixture to the cake mix and stir until well combined.
- Fold in the chocolate chips. Pour the mixture into your bundt pan and place in the oven. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Transfer the cooked cake to a wire rack to cool completely before frosting.
- Meanwhile, prepare your cream cheese frosting. With an electric or hand mixer, blend together the cream cheese and butter until smooth.
- Add the powdered sugar a few tablespoons at a time and continue to mix until well combined.
- Next, add in the vanilla extract, followed by the milk, a few tablespoons at a time. Continue to whip the frosting until a light and airy texture is achieved.
- Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc with the tip cut off) to pipe thick layers of the frosting onto the cake.
- Sprinkle the chopped pecans across the top of the frosted cake. Slice and serve!
Nutrition
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