Buttermilk Banana Cake with Cream Cheese Glaze
Moist and full of banana flavor, this decades old recipe is still a winner! Topped with an amazing cream cheese glaze, the cake is well balanced, not too sweet, and full of banana flavor!
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Keyword: banana, bundt cake, buttermilk, buttermilk banana cake, cake recipes
Servings: 10 slices
Author: Chef Jenn
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup butter salted; softened
- 1 cup granulated white sugar
- 1/2 cup brown sugar lightly packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk full fat
- 2 cups mashed bananas about 4 medium bananas
Preheat your oven to 350-F and spray a 10-cup bundt pan with cooking spray then lightly flour it.
Whisk together the all-purpose flour, baking powder, nutmeg, cinnamon and salt in a large bowl.
Cream the butter in the bowl of a stand mixer with the paddle attachment until light and fluffy, about 2 minutes.
Add the white and brown sugar, beating until light.
Add the eggs to the butter and sugar mixture, one at a time, mixing well in between each egg. Add the vanilla along with the last egg.
Add half the flour mixture and half the buttermilk to the bowl of the stand mixer and mix until combined.
Add the remaining flour and buttermilk and mix.
Mix in the smashed bananas and mix until just combined. Don't overmix.
Transfer the batter to the prepared bundt pan and bake until cooked.
Cool on a wire rack until cool enough to handle, then invert the pan onto a plate and cool the cake completely with glazing.
Make the glaze by beating together the butter and cream cheese until well mixed. Turn off the mixer and add the powdered sugar and 1 tablespoon of milk. Mix, adding a dribble more milk as needed until the glaze is runny but still thick.
Glaze the cake with the cream cheese glaze, slice and serve!
*cooking time will vary based on the size of your bundt pan and the temperature of the batter when it goes into the oven. Most cakes take 50-60 minutes to bake.
Chef Jenn's Tips
- Never overmix cake batter; only ever mix until just combined unless instructed otherwise.
- Soft brown bananas make the best banana cake! You can freeze bananas - remove the peel and freeze them, then just thaw and add to the cake as per the instructions.
- 4 medium bananas will yield about 2 cups of smashed bananas.
- If your bundt pan is very full, scoop some batter out (make muffins with it) or put the bundt pan on a cookie sheet and hope the cake doesn't spill over the top.
Serving: 1slice | Calories: 435kcal | Carbohydrates: 67g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 270mg | Potassium: 274mg | Fiber: 2g | Sugar: 38g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 2mg