Banana Bundt Cake With Cream Cheese Frosting

This Banana Bundt Cake has a surprise ingredient that helps to ensure that the cake will be extra moist and soft. The surprise ingredient is a 3.5 ounce box of vanilla pudding. Vanilla pudding contains cornstarch which is a tenderizing agent. Cornstarch has less gluten than flour and when cornstarch is added to flour it helps softens the rigid proteins of the flour, this is called cake flour.

Basically with the help of the box of vanilla pudding we are making a cake flour-type cake. Cake flour has less gluten than all-purpose flour so the cake will be soft, crumbly, and tender structural texture. You could just add cornstarch to the flour to make cake flour and then the other ingredients but this recipe is fun so why not?!

I love the shredded coconut and chocolate chunks in it and the Cream Cheese Frosting is so divine!!! I like to add chocolate sprinkles or shaved dark chocolate to decorate the cake but if you prefer any of those ingredients can be omitted. The shredded coconut, chocolate chunks, sprinkles, and even the Cream Cheese Frosting. The Banana Bundt Cake is absolutely delicious plain which will make it less sweet. This recipe is a keeper!!!

INGREDIENTS TO MAKE BANANA BUNDT CAKE

• Ripe bananas
• Eggs
• Pure vanilla extract
• Canola oil
• All-purpose flour
• Sugar
• Box of instant vanilla pudding
• Baking soda
• Salt 
• Sweetened or unsweetened shredded coconut
• Dark chocolate chunks or chips

HOW TO MAKE BANANA BUNDT CAKE

• Preheat oven 325°F and grease pan well with cooking spray; set aside.
• In a large bowl, lightly whisk the eggs, then combine bananas, vanilla extract, and oil.
• In a separate large bowl, whisk together flour, sugar, pudding mix, baking soda, and salt.
• Mix the dry ingredients into the liquid ingredients with a rubber spatula; mix until just combined.
• Fold in the coconut and chocolate chunks.
• Pour into prepared pan.
• Bake for about 1 hour 15 minutes or until toothpick inserted comes out clean.
• Cool for 10 minutes on a wire rack before removing from pan.

• Remove the cake from the bundt pan; cool for 1 hour before frosting or serve without frosting.
• (To cool quickly, place cake on wire rack in the refrigerator for 25-30 minutes ).

HOW TO MAKE THE CREAM CHEESE FROSTING

• Make the Cream Cheese Frosting: 
• Using a stand mixer with the paddle attachment or a handheld mixer and a large bowl, beat the cream cheese, butter, and vanilla until light and fluffy.
• Add 2 cups powdered sugar; beat together well.
• Gradually add the remaining 1 cup and 1 Tbsp milk or a little more to reach a spreading consistency.
• Spread the frosting just over the top or over the top and sides.
• Sprinkle with chocolate sprinkles or chocolate shavings.
• Store covered at room temperature for up to 3 days if unfrosted Banana Bundt Cake or refrigerate frosted Banana Bundt Cake for up to 1 week.

BANANA BUNDT CAKE WITHOUT CREAM CHEESE FROSTING

A bundt cake pan is a fun way to make a cake. Not only does it make a beautiful design but it makes it so much easier to slice. The Banana Bundt Cake contains shredded coconut and chocolate chunks which already make it sweet so omitting the frosting still makes a very delicious cake. The shredded coconut and chocolate chunks can be omitted as well. This will be a recipe to make again and again!