Do you have a problem with the last few bananas of the bunch getting too ripe before anyone gets to eat them? Surely I can’t be the only one.
While I usually turn to my trusted banana bread or banana milkshake recipes (both of which I haven’t shared yet… what?! Need to remedy that stat!), I was in the mood for something a bit different this time. I stumbled upon thisrecipe and decided to adapt it to our needs. The resulting bundt cake is super moist and flavorful, and it has delicious streaks of cinnamon and pecans running through it!
This cake goes well with a tall glass of milk, a mug of hot and steamy tea or coffee, or even on its own. It’s great as a pick-me-up, and if you’re feeling a bit naughty, even for breakfast 😉
Cinnamon Swirl Banana Bundt Cake
Cinnamon Swirl Filling
- 2/3 cup granulated sugar
- ½ cup chopped pecans, optional
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 11/3 cups sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup powdered sugar, whisked or sifted
- 1 teaspoon vanilla extract
- 2-4 teaspoons milk or heavy whipping cream
Preheat oven to 350°F and set aside a greased 9.5” bundt pan.
In a bowl, stir together all ingredients until thoroughly combined. Set aside.
Prepare Cake Batter
In a large bowl, beat butter and sugar on medium high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing completely after each addition.
Reduce speed to medium, and add bananas, sour cream, and vanilla. Mix until thoroughly combined.
Reduce speed to low, and add all-purpose flour, baking soda, and salt, and mix until just combined.
Pour one-third of the batter into the prepared pan. Sprinkle half of the prepared filling evenly over the batter. Repeat this layering process with the remaining batter and filling.
Bake until a toothpick inserted near the center comes out clean, about 55 to 75 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and vanilla. Whisk in milk or cream, one teaspoon at a time, until desired consistency is reached.
Gently pour glaze over cooled cake.