Description

This ultra-moist Caramel & Banana Cream Cheese Bundt Cake combines the classic flavors of ripe bananas and rich cream cheese, all swirled together in a tender bundt cake. Finished with a luscious caramel drizzle, fresh banana slices, and crunchy cookie crumbs, every slice is a decadent treat perfect for dessert lovers and special occasions alike.

Ingredients

Units Scale

For the Cake:

2 ripe bananas, mashed
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Cream Cheese Filling:

6 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 tsp vanilla extract

For the Topping:

1/2 cup caramel sauce
1 banana, thinly sliced (for garnish)
Crushed vanilla wafers or cookie crumbs (optional)

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Instructions

Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates a tender cake texture.
Add Wet Ingredients: Beat in the eggs, one at a time, followed by the mashed bananas, vanilla extract, and sour cream. Mix until the batter is smooth and well incorporated.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
Prepare the Cream Cheese Filling: In another bowl, beat the cream cheese with the sugar, egg yolk, and vanilla extract until creamy and smooth.
Layer the Cake and Filling: Pour half of the cake batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cream cheese filling over the batter, then top with the remaining batter and smooth the surface.
Bake: Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Add Toppings: Once the cake has fully cooled, drizzle the top with caramel sauce. Garnish with fresh banana slices and sprinkle with crushed vanilla wafers or cookie crumbs just before serving for extra texture and flavor.

Notes

Ensure the cake is completely cool before topping with caramel and bananas to prevent melting and sogginess.
If desired, make your own caramel sauce for a homemade touch.
Add a pinch of cinnamon to the cake batter for extra warmth and flavor.
Store leftovers tightly wrapped in the fridge for up to 3 days. Add banana garnish just before serving.

Nutrition

Serving Size: 1 slice
Calories: 390 kcal
Sugar: 28g
Sodium: 180mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg