Cinnamon Banana Bunt Cake with Cream Cheese Frosting

I’m a sucker for a pretty desert. This is basically a zhuzhed up banana bread.

Let’s get to it!

For the cake, you will need:

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon cinnamon

• 1/2 teaspoon salt

• 1/3 cup butter (softened)

• 1 and 1/4 cups light brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 3 medium overripe bananas (mashed, about 1 1/4 cups)

• 1 cup sour cream

• 1/2 cup chopped pecans, plus 1/4 cup for topping

For the frosting:

• 4 oz cream cheese softened

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• about 2+ tablespoons milk (as needed)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.

2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl.

3. In a large bowl, beat the butter and the sugar with an electric mixer until light and fluffy.

4. Add the eggs and vanilla and beat again.

5. Stir in the banana, and then add half of the dry ingredients. Stir until combined.

6. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined.

7. Gently stir in 1/2 cup chopped pecans.

8. Pour the batter into the pan and spread evenly. Bake for about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely.

9. To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, add a tablespoon of milk and then any additional milk for desired consistency.

10. Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!

Note!
Because there is cream cheese in the frosting, keep this bunt cake in the refrigerator. Its great cold, but I prefer it at room temperature. Take out of the fridge an hour before serving for perfection.