Cream Cheese Filled Banana Cake
May 24, 2018 22:37:43 GMT -5
Post by Honoria on May 24, 2018 22:37:43 GMT -5
Cream Cheese Filled Banana Cake
Ingredients
Cake Batter
3 large bananas very ripe
1 1/2 cups buttermilk
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1/2 cup sugar granulated
1/2 cup brown sugar packed
3 cups all-purpose flour
1/4 tsp salt
2 tsp baking soda
2 tsp baking powder
Cream Cheese Filling
6 oz cream cheese softened at room temperature
1/4 cup sugar granulated
2 tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
(I added a handful of mini chocolate chips to the filling, because everything is better with chocolate!)
Cream Cheese Icing
8 oz cream cheese at room temperature, I recommend Philadelphia
6 tbsp butter unsalted, softened
2 cups powdered sugar
1 tsp vanilla extract
1/8 tsp salt
Instructions
Cake Batter
Preheat your oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside.
Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. To it add the buttermilk, vegetable oil, eggs, vanilla extract, and the sugar. Whisk until combined.
In a large bowl mix flour, baking soda and baking powder together until well combined.
In a medium size bowl, combine the flour together with the salt, baking soda and baking powder.
Add the flour mixture to the bowl with the wet ingredients. With a spatula mix until combined. Do not over-mix.
Cream Cheese Filling
In a medium size bowl, add all the cream cheese filling ingredients and whisk until smooth. Usually I like to use a spatula to soften the cream cheese further, this makes it easier to whisk everything by hand. Alternatively, you could use a hand mixer to mix everything.
Pour about 2/3 of the cake batter to the prepared bundt pan. Evenly spoon or pour the cream cheese filling over the cake batter, then pour the remaining cake batter over the cream cheese filling. Smooth the top lightly with a spatula
Place the bundt pan in the oven and bake on middle rack of the oven for 40 minutes to about an hour or until a wooden toothpick inserted near the center comes out clean.
Cream Cheese Icing
While the cake is baking, prepare the cream cheese icing. Add the cream cheese and butter to a bowl and whisk until smooth. Add the remaining ingredients and continue whisking until smooth. Add more milk, a tbsp at a time, until you achieve the desired consistency. I prefer it a bit thicker for this cake.
Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool completely before icing.
Recipe Notes
The secret to a moist banana cake is the ripe bananas, so please make sure your bananas are super ripe before using them in a banana cake or bread.
link
Ingredients
Cake Batter
3 large bananas very ripe
1 1/2 cups buttermilk
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1/2 cup sugar granulated
1/2 cup brown sugar packed
3 cups all-purpose flour
1/4 tsp salt
2 tsp baking soda
2 tsp baking powder
Cream Cheese Filling
6 oz cream cheese softened at room temperature
1/4 cup sugar granulated
2 tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
(I added a handful of mini chocolate chips to the filling, because everything is better with chocolate!)
Cream Cheese Icing
8 oz cream cheese at room temperature, I recommend Philadelphia
6 tbsp butter unsalted, softened
2 cups powdered sugar
1 tsp vanilla extract
1/8 tsp salt
Instructions
Cake Batter
Preheat your oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside.
Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. To it add the buttermilk, vegetable oil, eggs, vanilla extract, and the sugar. Whisk until combined.
In a large bowl mix flour, baking soda and baking powder together until well combined.
In a medium size bowl, combine the flour together with the salt, baking soda and baking powder.
Add the flour mixture to the bowl with the wet ingredients. With a spatula mix until combined. Do not over-mix.
Cream Cheese Filling
In a medium size bowl, add all the cream cheese filling ingredients and whisk until smooth. Usually I like to use a spatula to soften the cream cheese further, this makes it easier to whisk everything by hand. Alternatively, you could use a hand mixer to mix everything.
Pour about 2/3 of the cake batter to the prepared bundt pan. Evenly spoon or pour the cream cheese filling over the cake batter, then pour the remaining cake batter over the cream cheese filling. Smooth the top lightly with a spatula
Place the bundt pan in the oven and bake on middle rack of the oven for 40 minutes to about an hour or until a wooden toothpick inserted near the center comes out clean.
Cream Cheese Icing
While the cake is baking, prepare the cream cheese icing. Add the cream cheese and butter to a bowl and whisk until smooth. Add the remaining ingredients and continue whisking until smooth. Add more milk, a tbsp at a time, until you achieve the desired consistency. I prefer it a bit thicker for this cake.
Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool completely before icing.
Recipe Notes
The secret to a moist banana cake is the ripe bananas, so please make sure your bananas are super ripe before using them in a banana cake or bread.
link