Description
banana bread disguised in a bundt pan, with cinnamon chips and a cream cheese icing
Ingredients
Scale
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