Banana Cream Cheese Pound Cake
Indulge in the rich, velvety decadence of a Banana Cream Cheese Pound Cake that combines the natural sweetness of ripe bananas with the tangy creaminess of cream cheese. This moist and dense bundt cake is made with simple pantry staples like butter, sugar, and flour, but takes things to the next level with mashed bananas for flavor and a luscious texture. A touch of vanilla adds warmth, while a perfectly golden crust encases the soft, tender crumb within. Whether served plain, dusted with powdered sugar, or drizzled with vanilla glaze, this show-stopping dessert is perfect for brunch gatherings, special occasions, or just as a satisfying treat with a cup of coffee. Ready in about two hours and yielding 12 generous slices, this irresistible Banana Cream Cheese Pound Cake will leave your kitchen filled with the sweet aroma of homemade goodness.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 8 ounces Cream cheese, softened
- 2.5 cups Granulated sugar
- 6 Large eggs
- 1.5 cups Ripe bananas, mashed
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or spray it with non-stick baking spray.
In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the mashed bananas and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar or drizzle with a vanilla glaze for extra sweetness!
Nutrition Facts
Calories |
6461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.8 g | 392% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1884 mg | 628% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 871.4 g | 317% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 552.1 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 512 mg | 39% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
