Swirled Banana Bundt Cake

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe is from her Super Simple cookbook linked: here

This weeks creation is Swirled Banana Bundt Cake!🍌 The last time I made Bundt cake was 4 years ago now and it was the most intense monkey bread from Tasty. Needless to say I did not enjoy it 😆. Glad to say today’s creation was the opposite! This Bundt cake is loaded with flavor and holds moistness, nicely. The cream cheese and chocolate chunks are the perfect add ins!

Recipe

Serves: 8, Prep time: 15 min, Cook time: 45 min

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe is from her Super Simple cookbook linked: here

Ingredients

  • 12 tbsp salted butter, at room temperature, plus more for greasing
  • 3/4 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 2 cups smashed bananas
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • .5 tsp baking soda
  • 1.5 tsp kosher salt
  • 2 cups chopped semisweet chocolate
  • 8oz cream cheese, at room temperature

Directions

  1. Preheat your oven to 400°F. Grease a 10-inch Bundt pan with butter.
  2. In a stand mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla and beat on medium speed until fluffy, about 5 minutes. Add the eggs one at a time and beat until fully incorporated. Add the mashed banana and beat until combined, about 1 minute. Add the flour, baking powder, baking side, cinnamon, and salt and mix on low speed until just combined, 1 to 2 minutes. Using a spatula, fold in the chocolate chips.
  3. Place the cream cheese in a small, microwave-safe bowl and microwave on high until almost melted, 30 to 45 seconds.
  4. Spoon half of the banana batter into the prepared pan. Gently spoon the softened cream cheese on top of the batter and using a spatula, spread it in an even layer, swirling it gently. Layer the remaining banana batter on top. Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
  5. Let the cake cool for 15 minutes, then invert it onto a plate. Slice and serve slightly warm or at room temperature. Store any leftovers refrigerated in plastic wrap for up to 3 days.

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s