prep time: 30 min | bake time: 55-60 min | total time: 1.5 hrs
This eggless Banana Cream Cheese Bundt Cake is moist and delicious and has a hidden layer of baked cheesecake that you’re going to fall in love with! There’s something magical about a bundt cake—it’s elegant, nostalgic, and incredibly easy to serve. This banana bundt cake takes classic banana bread to the next level.
With its moist crumb, fragrant cinnamon notes, and a creamy cheesecake layer, it’s a dessert that feels both homey and special. Finished with a generous drizzle of my infamous homemade caramel sauce, this cake is truly special. Whether you’re hosting a brunch, celebrating a milestone, or simply craving something sweet, this bundt cake is the solution. It’s eggless and can be made vegan without sacrificing its rich flavor and soft texture!
Bundt cakes are the perfect combination of elegance and simplicity. The unique design of Bundt pans ensures even baking, creating a moist, tender crumb with a beautifully caramelized crust. There are so many different bundt mold designs, they do the decorating and allow the cake to shine! Their naturally stunning shape makes decorating a breeze; whether it’s a light dusting of powdered sugar, a drizzle of glaze, or a swirl of frosting, they always look impressive without much effort.
Overripe bananas are essential for the best banana bundt cake. Their natural sugars and soft texture blend perfectly into the batter, giving the cake its signature sweetness and moistness. This will give you a nostalgic banana bread flavor but make it a cake!
If your bananas aren’t ripe enough, don’t worry! Place them in a warm spot or bake them in a 300°F (148C) oven for 15-20 minutes until the skins are blackened. Let them cool before mashing.
If you’ve got extra bananas, peel and freeze them in an airtight container.
Start by mixing milk and vinegar to create a homemade buttermilk substitute. This step adds acidity, ensuring the cake has a tender, moist crumb. In a large mixing bowl, combine the buttermilk with mashed bananas, cane sugar, light brown sugar, oil, and vanilla extract. Whisk everything together until smooth and well combined. Sift in the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—and gently fold them into the wet ingredients. Be careful not to overmix to keep the batter light and airy.
Grease your bundt pan thoroughly with butter and non-stick baking spray to ensure the cake releases easily. Pour half of the prepared banana batter into the bundt pan, spreading it out evenly. Next, carefully spoon the cream cheese mixture over the banana batter, creating a creamy middle layer. Finish by pouring the remaining banana batter on top, ensuring it covers the cream cheese layer completely. Use a knife or skewer to gently swirl the two layers together for a marbled effect that looks as beautiful as it tastes.
Preheat your oven to 350°F (175°C) and bake the bundt cake for 50-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. The edges should be golden brown, and the cake should feel firm to the touch. Once baked, allow the cake to cool in the pan for 30 minutes. This resting period helps the cake set and makes it easier to remove from the pan without breaking. Carefully invert the bundt cake onto a serving plate and let it cool completely on a wire rack.
To take your banana bundt cake to the next level, drizzle it generously with salted caramel sauce for a luxurious finish. Alternatively, you can dust it with powdered sugar for a simpler yet elegant look. Slice the cake into even pieces and serve it as a dessert, breakfast, or snack. Every bite offers the perfect balance of sweet banana flavor, warm cinnamon, and creamy cheesecake, making this cake a guaranteed crowd-pleaser.
This banana bundt cake has everything you could want in a dessert: a moist and flavorful crumb, the comforting aroma of bananas and cinnamon, and a luxurious cream cheese layer. It’s easy to make, versatile (hello, dairy-free option!), and perfect for sharing on any occasion. Plus, the elegant bundt shape makes it a centerpiece-worthy treat!
To prevent sticking, some bakers like to thoroughly grease with soft butter and flour the pan before adding the batter. I like to grease my bundt pan twice. First apply a thin layer of soft butter using a pastry brush all over the bundt pan and then spray it with a non-stick baking spray all over for easier release. Last let the cake cool for about 20-30 minutes before inverting it onto a plate.
Yes, you can make the bundt cake without the cheesecake layer! Simply follow the bundt cake recipe, omitting the cheesecake filling. This will still result in a delicious and moist cake, flavored with banana and cinnamon, perfect for serving with or without frosting. Baking may vary by a few minutes.
A Bundt cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (not wet batter). The edges should also start to pull away slightly from the pan.
Sinking can occur due to overmixing the batter, underbaking the cake, or opening the oven door too soon while baking. Ensuring accurate measurements and not disturbing the cake while it bakes can help prevent this issue. Bake until it is fully risen.
You can slice a Bundt cake like any other cake, but to maintain its shape, it’s best to use a serrated knife and make even, gentle cuts. Start from the center and work your way outwards.
Yes! Bundt cakes freeze well. Wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.
Store the Bundt cake at room temperature, covered in a container or cake cloche, for up to 2 days or refrigerate it, where it can last for about 4-5 days. Be sure to cover it to prevent drying out.
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