I should call this “pandemic banana bundt cake”. Doesn’t it feel like that? Is everything you’re baking only using ingredients you have on hand? I know like so many, you are so over this crazy quarantine stuff. I miss being able to run to the grocery store to buy an ingredient for something I want to make last minute. Fortunately, I had plenty of very ripe bananas on hand to knock out this banana cinnamon chip bundt cake.
Last week I was organizing the room where I keep most of my photography props and extra ingredients. I ran across these cinnamon chips that I had purchased in bulk at Bob’s Redmill in Milwaukie. I had used them in some scones I made, and thought they’d be a nice addition to this bundt cake.
Banana bundt cake??
My daughter actually was part of the inspiration for this bundt cake. I know she loves banana bread, and she’s always sending me recipes from Tik Tok. I think it’s hilarious – I have hundreds of recipes saved in cookbooks, in journals, ones I’ve typed up in Google Docs, and she sends me a Tik Tok recipe. There’s a Martha Stewart banana bread recipe I’ve made that used sour cream. It’s really good, but never fully baked in the middle. I’m always down for some sort of coffee cake to be consumed for breakfast, so that’s why this banana cinnamon chip bundt cake was born.
Some tips for making this cake
It’s important to have refrigerated ingredients at room temperature. It helps them blend better. For this recipe, you would need the butter, eggs, sour cream, milk, and cream cheese at room temperature. I also weigh all my dry ingredients. Food scales are fairly inexpensive and are much more accurate than measuring by volume.
The bundt pan is also a very important part of this recipe. Even if your pan is non-stick, I advise to coat the pan with non-stick spray. Nothing worse than having part of your cake stick to the inside of a pan. If you have a dark pan, reduce the oven temp by 25 degrees and start checking 10 minutes before the recipe says it will be done. Dark metal pans absorb and distribute heat much quicker than lighter colored pans. I buy most of my pans from Williams-Sonoma or King Arthur, who both sell Nordic Ware. Did you know that Nordic Ware has been around since 1946 and that the bundt pan was introduced in the early 1950s? Good things are made to last!
Baking the bundt
After thoroughly greasing the pan, fill it with the batter and leave about 1 1/4″ at the top for expansion. If you have any leftover batter, make a few cupcakes! Tap the pan on the counter to release any air bubbles and smooth the top with a spatula. I like to put my bundt cake on a baking sheet to prevent any spills on the bottom of my oven. Once the cake is done, carefully loosen the edges with a thin spatula. Turn the pan onto a cooling rack and wait about 10 minutes before removing the pan.
Nordic Ware sells so many different shapes of bundt pans. Have fun by choosing your own to make this recipe! Here’s a recipe I made in one of my favorite bundt pans from Nordic Ware. Tag me @fig_and_fork if you make it any of my recipes!
banana cinnamon chip bundt cake
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: cakes
- Method: baking
- Cuisine: american
Description
banana bread disguised in a bundt pan, with cinnamon chips and a cream cheese icing
Ingredients
For the cake:
- 1/4 cup unsalted butter, room temp
- 1/4 cup canola oil
- 1 cup | 7 ounces sugar
- 2 large eggs, room temp
- 2 cups mashed ripe banana
- 3/4 cup sour cream (not fat free), room temp
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 1/4 cups | 11.25 ounces all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup cinnamon chips
For the icing:
- 1/2 cup cream cheese, room temp
- 1/2 cup | 3.5 ounces powdered sugar
- 1/2 teaspoon vanilla extract
- 4–5 tablespoons whole milk, room temp
Instructions
For the cake:
- Set oven rack to middle position and preheat to 350 degrees F. Grease a 10-12 cup bundt pan with non-stick spray and set aside.
- In a large bowl, use a hand mixer to mash the bananas. Add the sour cream, vanilla, and cinnamon. Beat a few seconds to combine. Set aside.
- In the bowl of a stand mixer, beat the butter, oil, and sugar until light and fluffy, 2-3 minutes.
- Add the eggs, one at a time, and mix well after each.
- Add the banana mixture and beat well to combine.
- In a medium bowl combine flour, baking soda and powder, and salt. Add to mixer bowl and beat to combine. Add in cinnamon chips and stir by hand to combine.
- Pour batter into prepared bundt pan. Smooth the top with a spatula and tamp on the counter several times to release any bubbles.
- Bake at 350 degrees for 45-50 minutes, or until toothpick inserted near center comes out clean.
- Remove from the oven and let rest for 10 minutes, then turn on to a cooling rack to cool completely.
For the icing:
- With a hand mixer combine the cream cheese, powdered sugar, and vanilla until smooth.
- Add milk a couple tablespoons at a time to get a drizzly consistency. Spoon over cooled cake.
- Store cake, covered, at room temp for up to 3 days.
Keywords: bundt cake, banana, cinnamon chips
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