Banana Bundt Cake with Cinnamon Cream Cheese Icing

By vealam

Ingredients

• Gluten Free Alternative:
• 2 cups all purpose flour *
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/3 cup butter, softened
• 1 1/4 cups light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 medium overripe bananas, mashed, about 1 1/4 cups
• 1 cup sour cream
• 1/2 cup chopped pecans, plus 1/4 cup for topping
• 1 1/2 cups brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1 1/2 teaspoons xanthan gum
• Icing Ingredients:
• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 about 2 tablespoons milk, adjust as needed

Details

Servings 12
Adapted from barefeetinthekitchen.com

Preparation

Step 1

This banana cake is super easy to make and yet the end result is impressive enough to serve guests.

Yield:
12-16 servings

Preheat oven to 350°F. Generously grease a
10-12 cup bundt pan with butter and then dust with flour. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a small
bowl. In a large mixing bowl, beat the butter and the sugar with an
electric mixer until light and fluffy.

Add the eggs and vanilla and beat again.
Stir in the banana, and then add half of the dry ingredients. Stir until
combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir
until combined and then stir in 1/2 cup chopped pecans.

Pour the batter into the pan and spread evenly. Bake about
40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs.
Cool 5 minutes in pan and then invert on wire rack to cool completely.

To make the
icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a
large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to
reach the desired consistency. Spoon the icing over the completely cooled cake
and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!