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Banana Cinnamon Roll Pound Cake with Cream Cheese Frosting Recipe

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This Banana Cinnamon Roll Pound Cake combines the comforting flavors of ripe bananas, warm cinnamon spice, and a rich cream cheese frosting to create a moist and decadent dessert. Perfect for gatherings or a special treat, this cake blends the best of banana bread and cinnamon rolls into one luscious baked treat.

Ingredients

For the Cake

  • 1 cup unsalted butter, softened
  • 2 ¼ cups granulated sugar
  • 3 large eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

For the Cinnamon Swirl

  • ½ cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup unsalted butter, melted

For the Icing

  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ¾ cups confectioner’s sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pan: Preheat the oven to 325°F (163°C). Thoroughly grease a 12-cup Bundt cake pan with nonstick cooking spray to ensure the cake releases easily after baking.
  2. Mix cake batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the mashed bananas, sour cream, and vanilla extract until the mixture is smooth and well combined. Gradually add the all-purpose flour, salt, and baking powder, beating just until combined to avoid overmixing and maintaining a tender crumb.
  3. Make cinnamon swirl mixture: In a small bowl, combine the brown sugar, flour, ground cinnamon, nutmeg, and melted butter. Stir until the mixture is smooth and fully incorporated.
  4. Layer batter and cinnamon swirl: Spread one-third of the batter evenly into the prepared Bundt pan. Spoon half of the cinnamon swirl mixture over the batter, then use a fork or butter knife to gently swirl the cinnamon mixture through the batter. Repeat with another third of the batter, the remaining half of the cinnamon swirl mixture, swirling again carefully. Top with the remaining batter, smoothing the top with a spatula.
  5. Bake the cake: Place the Bundt pan in the preheated oven and bake for 80 to 90 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
  6. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack and let it cool completely to room temperature before icing.
  7. Prepare the cream cheese icing: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the confectioner’s sugar, milk, and vanilla extract, beating until the icing is creamy and well combined.
  8. Frost the cake: Drizzle the cream cheese icing generously over the cooled cake. Slice and serve at room temperature for best flavor and texture.

Notes

  • Ensure bananas are ripe and soft for maximum flavor and moisture in the cake.
  • Do not overmix the batter after adding the flour to keep the cake tender and moist.
  • The cinnamon swirl adds a beautiful marbled effect and spicy sweetness—try not to fully mix it into the batter.
  • Use a toothpick or cake tester to check if the cake is done baking to prevent under or overbaking.
  • Allow the cake to cool completely before icing to prevent the frosting from melting.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://marthatasty.com/banana-cinnamon-roll-pound-cake-with-cream-cheese-frosting-recipe/