Banana Vanilla Bean Cream Cheese Bundt Cake
A moist banana bundt cake filled with a sweet and delicious vanilla bean cream cheese and topped with a vanilla glaze with walnuts.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 12 slices
- 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.
Calories: 373kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 124mg | Potassium: 225mg | Fiber: 1g | Sugar: 39g | Vitamin A: 175IU | Vitamin C: 3.4mg | Calcium: 33mg | Iron: 1.4mg