Love banana bread and cheesecake? Try this banana cream cheese bundt cake with a hint of cinnamon and a dusting of powdered sugar.

My grandma’s banana bread recipe is one of my comfort food recipes. There’s something about the aroma with the hint of cinnamon as it bakes in the oven. And the taste reminds me of sitting at my grandma’s kitchen table.

I took my grandma’s banana bread recipe and stuffed it with a cream cheese filling to make a decadent banana cream cheese bundt cake that is delicious dusted with powdered sugar. No frosting needed.

slices of banana cream cheese bundt cake on a plate

About this Banana Cream Cheese Bundt Cake Recipe:

Flavor: The flavor is banana of course! But the cinnamon in the cake batter and the cream cheese tone down the banana flavor. It’s not overly sweet, but the dusting of powdered sugar on top helps each bite have a little extra sweetness.
Texture: The texture of the banana cake part is similar to banana bread or another fruit quick bread. It’s thick yet moist. The cream cheese center is smooth and cool.

What bananas are best for baking?

Bananas are best for baking when they are overripe. They’ll have brown spots on them and be very soft. This is also the stage when they are super sweet. They’ll be easy to mush up so that the cake batter will be even.

How to Ripen Bananas

If you don’t have overripe bananas sitting on your counter, place yellow bananas (unpeeled) on a baking sheet in the oven at 300ºF for about 20-30 minutes. They’ll turn almost black and be shiny. This will soften them quickly for banana cake.

a piece of banana bundt cake on a plate with a fork

How to Make Banana Cream Cheese Bundt Cake

Prepare. Preheat the oven to 325ºF. Grease a 12 cup bundt pan with shortening, then dust with flour.
Mix the wet ingredients. In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
Mix the dry ingredients. In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
Combine. Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix. Place half of the cake batter in the prepared pan.
Cream cheese filling. In a small bowl, cream together the cream cheese, sugar and flour. Then add in the egg and mix just until combined. Spoon the cream cheese filling onto the cake batter around the ring, being as careful as possible to keep it away from the edges. Then spoon the remaining cake batter over the top.
Bake. Bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool. Allow the cake to cool for 10 minutes, then carefully turn the cake out to a cake plate to cool completely. Once the cake is cool, dust the top with powdered sugar.

a slice of banana bundt cake on a plate with a fork

Recipe Variations

Add 1 cup of mini chocolate chips. You could also add chocolate ganache to the top of the cake if you choose the chocolate variation.
Love raisins? Add 1 cup of raisins. You can soak the raisins in a cup of hot water so that they stay moist during baking. (Drain the water off the raisins before adding them to the batter.)
Add ¾ cup of chopped walnuts or pecans.
Drizzle a powdered sugar glaze on top. Whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk. Then drizzle over the cooled cake.

Banana Cream Cheese Bundt Cake

4.72 from 21 votes

Love banana bread and cheesecake? Try this banana cream cheese bundt cake with a hint of cinnamon and a dusting of powdered sugar.

Servings 12

Prep Time 20

Cook Time 1 10

Total Time 1 30

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Ingredients

For the cake:

1 cup coconut oil* or canola oil
2 cups granulated sugar 400 grams
3 large eggs
2 teaspoons vanilla extract
2 cups mashed bananas about 4 large bananas
3 cups all-purpose flour 390 grams
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons cinnamon

For the cream cheese filling:

4 ounces cream cheese softened
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 large egg

Instructions

Preheat the oven to 325ºF. Grease a 12 cup bundt pan with shortening, then dust with flour.
In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix.
Place half of the cake batter in the prepared pan.
In a small bowl, cream together the cream cheese, sugar and flour. Then add in the egg and mix just until combined.
Spoon the cream cheese filling onto the cake batter around the ring, being as careful as possible to keep it away from the edges.
Then spoon the remaining cake batter over the top.
Bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Allow the cake to cool for 10 minutes, then carefully turn the cake out to a cake plate to cool completely.
Once the cake is cool, dust the top with powdered sugar.
Store the cake in an airtight container in the fridge for up to 4 days. Freeze any leftovers.

Notes

*If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**