Banana Cream Cheese Bundt Cake
This eggless Banana Cream Cheese Bundt Cake is the epitome of comfort baking. With a hidden layer of rich cream cheese and the warm sweetness of ripe bananas and cinnamon, every slice is indulgent yet perfectly balanced. Drizzle with salted caramel for a show-stopping finish.
Yield: 12 servings
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Equipment
- 9x3.5 inch Bundt Pan (24 x 8.4 cm)
Ingredients
Cheesecake Layer Ingredients
- 226 g Cream Cheese* soft
- 80 g Plain Yogurt* or greek style plain yogurt
- 30 ml Milk*
- 50 g Cane Sugar* or castor sugar
- 15 g Cornstarch
- 2 tsp Vanilla Extract
Banana Cake Ingredients
- 240 ml Milk*
- 1 tbsp Apple Cider Vinegar* or lemon juice
- 320 g Ripe Banana mashed, 3 medium sized bananas
- 120 ml Oil sunflower or vegetable
- 100 g Cane Sugar* or castor sugar
- 180 g Light Brown Sugar
- 3 tsp Vanilla Extract
- 360 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Cinnamon Powder
- 2 tbsp Cinnamon Sugar optional for dusting
Instructions
Cheesecake Layer Instructions
- In a mixing bowl combine soft cream cheese & yogurt. Mix with an electric whisk or use paddle attachment of a stand mixer until it is smooth without any lumps of cream cheese.
- Add milk, sugar, vanilla & cornstarch.
- Mix to get a smooth consistency. Cover & set it aside.
Banana Cake Instructions
- Preheat the oven to 350℉ (175℃), grease a 9-inch x 3.5-inch (24 cm x 8 cm) Bundt pan with soft butter using a pastry brush and then spray non-stick oil spray all over the pan.
- Combine room-temperature milk and vinegar in a large bowl. Set aside for 5 minutes until it is slightly curdled.
- Add oil, cane sugar, light brown sugar & mashed bananas. Mix with a whisk until combined.
- Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) & Mix with a whisk until fully combined without any lumps of flour.
- Pour half of the banana batter into the greased Bundt pan and level it an even layer.
- Scoop cream cheese mixture on top of banana cake batter and top with remaining cake batter.
- Swirl it with a knife to get ribbons of cream cheese.
- Sprinkle some cinnamon sugar if desired. I love the extra crunch!
- Bake for 50-55 minutes or until firm to touch on top.
- Let it cool for 30 minutes.
- Flip the cake on a serving plate and drizzle with salted caramel sauce. enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like oat, soy, almond) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Plain Yogurt: Use dairy-free unsweetened yogurt or any plain Greek yogurt or sour cream of your choice.
Cream Cheese: Use dairy-free cream cheese or any plain cream cheese of your choice.