This cake with a secret stuffing of cream cheese frosting takes a classic banana bread bundt to the next level! Just as easy to make as a classic banana bread but with an unexpected filling and glamorous shape you need to make this sweet treat like now. In order to really bring out the banana flavor you want to use the ripest bananas possible. The darker the better! Don’t be afraid of bruised fruit, that’s where all the sugary sweet and fragrant flavor comes from. If you can make banana bread you can make this delicious dish.
Filled-Not-Frosted Banana Bundt
Inspired by Averie Cooks.
For the banana bread:
1/2 cup packed light brown sugar
1/4 cup white sugar
1/4 cup vegetable oil
1/4 cup low fat Greek yogurt
1 tablespoon vanilla paste or extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
large pinch salt
For the cream cheese filling:
8oz cream cheese, softened at room temp
1/4 cup sugar
2 tablespoons all-purpose flour
zest of one orange, optional but worth it
- Preheat oven to 375°F. Spray a bundt pan with non stick spray. In a large bowl, or the bowl of your standing mixer mash the bananas. Whisk in the sugars, egg, vegetable oil, greek yoghurt, and vanilla extract. Whisk in the flours and spices until just combined. You don’t want to over-mix. Set this batter aside and make the filling.
- To make the filling cream together all of the filling ingredients except the egg until smooth. Add the egg and cream together until completely mixed.
- Pour half of the bread batter into the bundt pan. Carefully pour a ring of the filling into the batter so that it does not touch the sides. Cover with the other half of the batter and bake for 35-40 minutes or until the top is domed and the cake is pulling away from the sides. Allow the cake to cool for at least 15 minutes before turning out onto a plate. Dust with powered sugar right before serving.