Cream Cheese Filled Banana Cake
Banana bread is the most common “dessert” I make at my house. I consider it a dessert, but really we mostly have it for breakfast with our coffee or late at night when we need a snack or have a sweet tooth. Today I had a strong craving for that oh so comforting banana bread, but with a richer dessert twist in a cake form. Now I am a fiend for a good cream cheese icing, I almost consider carrot cake and red velvet a vehicle for the stuff. So I thought I’d really make this banana cake decadent by incorporating both cream cheese icing and filing.
Banana Cake?
All I happened to have handy was a bundt pan, so necessity required some creativity. Just goes to show that banana cake doesn’t have to be made in a loaf pan at all and works perfectly well in an unconventional shape. So with that in mind I decided to whip up an easy recipe that doesn’t require any specialized pans or mixers. So get ready to enjoy your new favorite dessert. Don’t worry, I promise not to judge if this also becomes your new favorite snack.
Ingredients in Cream Cheese Filled Banana Cake
Banana cake batter
Bananas – We want very ripe bananas, just like you would use for banana bread. They are super sweet and best for baking. Buttermilk – We want to use buttermilk as it has a nice tang, if you don’t have any on hand feel free to use regular milk. Vegetable oil – Something mild is flavorless is what we’re looking for. This is the key to getting a moist rich cake. Eggs – Our binding agent for this dessert. Vanilla – I used vanilla extract for this recipe but if you have vanilla beans feel free to include them. Vanilla is key to rounding out our flavor in this dish. Sugar – White granulated and brown are both needed for this cake base. Flour – All purpose flour. Salt – Don’t forget the salt in your baked goods! Without it your flavor will fall flat. Leavening – I used baking soda and baking powder. If you don’t have one or the other just keep in mind that one teaspoon of baking soda equals 2 – 3 teaspoons of baking powder.
Cream cheese filling
Cream cheese – Softened at room temperature. Sugar – Granulated is needed for this rich filling. Feel free to cut back on this if you prefer a less sweet dessert. Flour – All purpose again. Egg – Just one egg to bind this filling together as it bakes. Vanilla – Plain ole’ vanilla extract is fine.
Cream cheese icing
Cream cheese – Softened at room temperature. Butter – Unsalted is a key, we want to control the sodium level of this dessert. Powdered sugar – This is the sugar to use for these types of fillings or icings. Vanilla extract – Again needed for that well rounded flavor. Salt – Don’t forget the salt! every layer needs seasoning.
How To Make Cream Cheese Filled Banana Cake
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
Tips For Making The Best Banana Cake
Storing Left Over Cream Cheese Icing And Cake
As our filling and icing contain dairy, we want to refrigerate this treat. This method will allow the treat to last 3 – 4 days. If you’d prefer to freeze it be sure to wrap the cake in plastic wrap and aluminum foil for up to 3 months, with the icing stored separately. To thaw the cake you’ll want to keep it wrapped in foil for 3 hours as it thaws on the counter.
Craving More Banana Desserts? Try These:
Banana Buzz Scones The Perfect Banana Muffins Banana Upside Down Cake Easy Banana Bread Banana Chocolate Chip Coffee Cake Marbled Chocolate Banana Bread Banana Bread French Toast with Caramelized Bananas
