Chocolate Chip Cream Cheese Banana Bundt Cake Recipe
With melty chocolate, cream cheese swirl, and a buttery banana crumb, this banana bundt cake recipe is a definite favorite. Top with a salted bourbon glaze for the ultimate bundt cake! Room temperature butter and cream cheese is imperative, so set them out at least an hour before baking.
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Servings: 10 servings
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, thawed if frozen
- 3 large eggs, room temperature
- 1 1/2 cups packed brown sugar
- 3/4 cup whole milk
- 3/4 cup vegetable oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Cream Cheese Layer
- 12 ounces full-fat brick-style cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Salted Bourbon Glaze
- 4 tablespoon unsalted butter, room temperature
- 3/4 cup powdered sugar
- 3 tablespoons bourbon
- 1/4 teaspoon kosher salt
Instructions
- Heavily grease a 12-15 cup bundt pan. Heat oven to 350°F and arrange a rack in the middle.
- Whisk together the 3 cups of flour, the 1 1/2 teaspoons of baking soda, the 1 teaspoon of baking powder, the 1 teaspoon of cinnamon, and the 1/2 teaspoon of kosher salt in a large bowl.
- Mash the 3 very ripe bananas in a large bowl then whisk in the 3 large eggs, the 1 1/2 packed cups of brown sugar, the 3/4 cup milk, 3/4 cup vegetable oil, the 1/2 teaspoon cider vinegar, and the 1/2 teaspoon of vanilla extract until eggs are broken up and incorporated. Add flour mixture to the wet mixture and stir until just moistened with a rubber spatula. Stir in the 1 cup of chocolate chips.
- Combine the 12 ounces of cream cheese, 1/2 cup granulated sugar, the 1 large egg, and the teaspoon of vanilla extract in a bowl of a stand mixer fitted with the paddle attachment. Start on low speed then increase to medium speed and beat until completely smooth, about 2-3 minutes.
- Pour half of the banana cake mixture into prepared pan. Top with the cream cheese mixture and carefully spread into an even layer leaving about an inch border around the outside. Top with remaining banana cake.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 60-70 minutes. Let cool in pan on a wire rack for 30 minutes. Run a knife in between the cake and the pan then invert pan to remove cake. Continue cooling on the wire rack.
- While the cake is cooling make the glaze. Combine the 4 tablespoons soft butter, 3/4 cup powdered sugar, 3 tablespoons bourbon, and 1/4 teaspoon kosher salt in a medium bowl. Whisk to combine.
- Once cake is cooled, spoon glaze over the top. Slice and serve!
Notes
- Glaze Consistency: Adjust the glaze consistency by adding more powdered sugar if it's too thin or more bourbon if it's too thick. The glaze can separate as well, give it a good whisk to bring it back together before spooning over the cake. If that doesn't work add a tablespoon or two of maple syrup.
- Other Flavors: Add a pinch of nutmeg or cardamom to the cake batter for additional warmth and spice.
- Don't Overmix: Overmixing the cake batter can result in a denser, tougher cake. Mix just until the ingredients are combined.
- Gluten Free: To make this recipe gluten-free, use a gluten-free 1:1 baking flour blend.