A moist banana bundt cake swirled with a sweet and creamy vanilla bean cream cheese center makes this Banana Vanilla Bean Cream Cheese Bundt Cake a perfect for breakfast, brunch or dessert!
You guy’s know that I’m literally addicted to any and all things banana right? I mean all you have to do is peak around my blog oh lets say here, here and maybe here to see that those are just a limited few recipes using bananas that I’ve shared in the past.
One good thing about bananas is that they are available year round so they technically aren’t a seasonal item so I’m pretty much safe posting a banana recipe all year long, woo-hoo!! You honestly don’t know how happy that makes me, like probably to happy for the situation.
Another good thing is that if you love banana bread, you’ll love this cake! It’s like banana bread amplified! And I mean that vanilla bean cream cheese center!?! COME ON!!! If the cake wasn’t my favorite already, adding that center put’s it over the top.
What makes this center so special is that I used Rodelle Vanilla Beans for it! If you’ve never heard of Rodelle before you better head on over here to check out all their high quality baking essentials like vanilla beans, extracts, cocoas, and tons of savory items as well!
Rodelle Vanilla is my absolute go to vanilla hands down. It is the only one that I keep in my baking pantry and use because it offers such a beautiful flavor and it just add so much to your recipes, so it comes highly recommended from me.
Ok how about back to this delicious cake shall we? So it’s a cinch to whip up, but you probably already knew that. I rarely give you anything that cant be easily recreated right? I think the only issue about this recipe if you were to have one would be with the bundt pan itself.
Ok, little known fact about me, I hate bundt pans. I have had so many fails with them that it is not even funny. Key thing to do is take a tub of shortening, get a paper towel, load it up and go to town and get every crevice on that thing covered. Then dump a bunch of flour in there and swirl it around until you see no more pan. The cake will literally fall out when it’s done and that is exactly what you want!
So since it is the holiday season this Banana Vanilla Bean Cream Cheese Bundt Cake would be the perfect Christmas Morning breakfast. Waking up to the smell of this in your oven is just as good as the cake itself, seriously. Who doesn’t love the smell of fresh banana bread anyways?
So to cut this thing short, this is something that should be made at least once in your life. If not all the time as a staple, this is something that is near and dear to my heart because it’s just one of those desserts that I keep making over and over again and my kids absolutely adore it!
*Rodelle provided me with product to test out, as always the opinions expressed are mine and mine alone*
Banana Vanilla Bean Cream Cheese Bundt Cake
- 2 cups flour
- 1 tsp baking powder
- 1 tsp bakind soda
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp Rodelle Vanilla
- 4 bananas mashed
VANILLA BEAN CREAM CHEESE
- 1 8 oz pkg cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 Rodelle Madagascar Vanilla Bean seeds scraped out
- 3 Tbs flour
- 1 cup powdered sugar
- 5-6 Tbs heavy cream
- 1 tsp Rodelle Vanilla
- Chopped walnuts optional
- Preheat oven to 350.
- Grease your bundt pan by coating it with shortening then dusting it with a coat of flour, set aside.
- In bowl stir together your flour, baking powder and baking soda and set aside.
- In another bowl mash your bananas and add your oil and sugar and stir.
- Stir in your eggs and vanilla then slowly add into your flour mixture and stir until just combined, set aside.
- In another bowl mix together your cream cheese and sugar until smooth, add in you egg, vanilla bean and flour and blend until all lumps are gone.
- Pour about half of your banana mixture into bottom of your bundt pan then spoon your cream cheese in the center of that trying to not let it go out to the sides, pour remaining banana batter over top and bake for about 1 hour.
- Once baked remove from oven and let cool completely in pan before inverting.
- Once cooled invert onto serving plate.
- To make your glaze mix your powdered sugar, vanilla and 1 Tbs of your cream at a time until you get a pourable yet no to wet consistency.
- Pour over the top of your cake and let it drip down the sides.
- Sprinkle with chopped walnuts if desired.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer