Monkey Cake
Elevate your dessert game with this moist and flavorful Monkey Cake—a delightful fusion of ripe bananas, warm cinnamon, and a velvety cream cheese glaze. Perfectly baked in a bundt pan, this recipe combines the natural sweetness of overripe bananas with the richness of butter and brown sugar for a cake that's irresistibly tender and aromatic. The batter comes together effortlessly with simple pantry staples, while the luscious cream cheese glaze adds a tangy-sweet finish that takes every bite to a whole new level. Ideal for celebrations, brunches, or afternoon treats, this banana bundt cake is a must-try for banana bread lovers looking to indulge in something extra special. Ready in just over an hour, this recipe yields 12 servings of pure comfort, perfect for family and friends.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 0.75 cup (softened) unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup milk
- 4 ounces (softened) cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In a separate large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, using an electric mixer.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the mashed bananas gently until fully incorporated into the batter. Avoid overmixing.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream one tablespoon at a time until the glaze reaches a pourable consistency.
Once the cake is completely cool, drizzle the cream cheese glaze over the top of the cake.
Slice and serve this delicious Monkey Cake!
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 719.9 g | 262% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 443.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 497 mg | 38% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2217 mg | 47% | |
*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.
