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Swirled Banana Bundt Cake

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"I don't like to play favorites, but if I *had* to choose a favorite dessert, I think it just might be this cake. In fact, the cake itself is so delicious that I didn't even add a frosting or a glaze—and I've never *not* added frosting or glaze to a cake until this one, which should tell you something major. What makes this so good? 1) Extra-ripe bananas (think blackened): They keep the cake moist while also sweetening it. 2) A dash of cinnamon: It adds a touch of warmth, which is rather nice when paired with the sweet bananas. 3) Cream cheese: It might seem odd in a banana cake, but trust me on this one—it makes for tender perfection. Since this cake is made with both bananas and cream cheese, I'm pretty sure it is an acceptable breakfast item. Yes, chocolate chips and all."

List of Ingredients

â—¦ 12 tablespoons (1 ½ sticks) salted butter, at room temperature, plus more for greasing
â—¦ ¾ cup packed light brown sugar
â—¦ 2 teaspoons pure vanilla extract
â—¦ 3 large eggs
â—¦ 2 cups mashed banana
â—¦ 2 ½ cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ 1 ½ teaspoons ground cinnamon
â—¦ ½ teaspoon kosher salt
â—¦ 2 cups chopped semisweet chocolate
â—¦ 8 ounces cream cheese, at room temperature


Recipe

Preheat the oven to 400° F. Grease a 10-inch Bundt pan with butter.

In a stand mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla and beat on medium speed until fluffy, about 5 minutes. Add the eggs one at a time and beat until fully incorporated. Add the mashed banana and beat until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, and salt and mix on low speed until just combined, 1 to 2 minutes. Using a spatula, fold in the chocolate chips.

Place the cream cheese in a small, microwave-safe bowl and microwave on high until almost melted, 30 to 45 seconds.

Spoon half of the banana batter into the prepared pan. Gently spoon the softened cream cheese on top of the batter and, using a spatula, spread it in an even layer, swirling it gently. Layer the remaining banana batter on top. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let the cake cool for 15 minutes, then invert it onto a plate. Slice and serve slightly warm or at room temperature. Store any leftovers refrigerated in plastic wrap for up to 3 days.

Serves 8