Cranberry Cream Cheese Stuffed Banana Bundt Cake
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As a lover of banana bread, this has got to be one of the moistest cakes, because it takes the best of banana bread, is filled with cream cheese and gets a seasonal flavor boost from the wonderful tart and tangy cranberry. Win, win!
There is nothing better than something fresh from the oven, the house permeated with a tempting aroma of what’s to come. This Cranberry Cream Cheese Stuffed Banana Bundt Cake is just that and then some.
I fell in love with the cream cheese stuffed idea after seeing a coffee cake post from Jen over at Carlsbad Cravings. I just wanted to take it a step further by adding one of my favorite fruits, and since it’s the season, cranberries. The batter for the banana cake is superb. I substituted her suggested sour cream for some Greek yogurt and opted against a streusel topping and added a drizzle of white chocolate with dried cranberries and walnuts.
After creaming the butter and sugar, adding the eggs and then the mashed bananas in went the sifted flour. I did a little taste test, I had to, and it was delicious. I knew this would be a good one, but was wondering if my cooked cranberries would work. The tartness was a perfect foil to the moist and tasty banana cake. I also decided to add a little bit of the syrup I cooked the cranberries in with the cream cheese and it all tied together beautifully.
First in the bundt pan went most of the banana cake batter, then I spread the cranberry cream cheese filling and topped that with the cooked cranberries. The balance of the batter topped that and in the oven it went.
What came out of the oven was one of the moistest, heavenly smelling cakes. I could smell the walnuts, but the cake needed some sort of topping and I knew white chocolate would do the trick. I mean, just look at this Cranberry Cream Cheese Stuffed Banana Bundt Cake!
This isn’t your average stuffed banana bundt cake. This is drool worthy.
It’s the perfect cake to serve guests this holiday season or to bring to a dinner party. Actually it will be one I make often, it’s that good. Who needs a holiday, right?
Even though there are a few extra steps more than making your average banana bread or cake, this is the best. Trust and enjoy!
Cranberry Cream Cheese Stuffed Banana Bundt Cake
Ingredients
- Filling:
- 6 oz fresh cranberries 1/2 a bag
- 1/2 cup water
- 1/2 cup sugar
- 2 tsp orange zest 1/2 an orange
- 8 oz cream cheese softened
- Cake:
- 2 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 2 eggs large
- 2 bananas mashed (1 cup total)
- 1 cup Greek yogurt plain
- 1 tbsp vanilla
- 1/2 cup walnuts chopped
- Garnish:
- 4 oz white chocolate melted
- 1/4 cup dried cranberries
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350°F. Spray interior surface of a 10-inch nonstick tube pan like an angle food cake or bundt, with nonstick cooking spray. Set aside.
- Bring water and sugar to a boil in a medium saucepan. Add the orange zest and cranberries and bring to a boil again. Reduce heat to keep a low boil and cook for 10 minutes. Sauce should thicken. Remove from heat and place in a medium bowl and allow to cool. When cool enough, add 2 tablespoons of the syrup to the cream cheese and blend until smooth with hand mixer. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, salt. Set aside.
- Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time. Mix in vanilla, yogurt and bananas until just until combined. Gradually add flour mixture to banana/butter mixture. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling.
- Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
- To the mixing bowl with the cranberry cream cheese, fold in the 1/4 cup reserved batter and mix until smooth. Spoon the cranberry cream cheese filling over batter in pan and gently smooth, making sure not to spread to sides of the pan. Top with drained cranberries. Spread the reserved 1 cup batter evenly on top of the filling. Tap pan on counter a few times to get rid of any air bubbles. Bake for 60-65 minutes or until toothpick inserted comes out clean. Cool on wire rack for 1 hour. Gently invert cake onto a serving plate. Let cool to room temperature.
- Top with melted white chocolate drizzled over and chopped dried cranberries and walnuts.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin the photos are awesome , and the cake itself looks gorgeous, the drizzle got me 🙂 I should own a Bundt mold first, then try this 🙂
Thanks Farida, appreciate it. I used an angel food cake pan for this one. I’m sure you can find them online, too.
Oh my freaking word, this is INCREDIBLE!! Most definitely trying this!
Thanks Jacqueline, you won’t be disappointed!
I love the shape of the tube pan, first of all. Very festive and special. This is just beautiful and with the bananas and the yogurt in the cake, I can only imagine how moist it is. Another masterpiece by the master.
Thanks so much Sally. I actually used my Angle Food cake pan, works beautifully. My other pans are 9-inch and too small (hold about 8 cups of batter). This was a 10-inch with no pan mold decoration and holds about 12-14 cups of batter. The sweet, moist banana cake and cream cheese are perfect foils to the tangy pops of cranberry. Have a great weekend!
Oh my heck… this looks good. My hubs would kill for this. Everything is his fav. I use yogurt to make banana muffins too. Yogurt’s awesome. And now to make this cake. I shall one of these days.
Thanks Ai, have a great weekend!
This cake looks mouthwateringly decadent! I’m definitely holding on to this recipe for baking during the holidays. Thanks for sharing!
Thanks for stopping by Callie, definitely give it a go, it’s quite delicious. 🙂
Hey Kevin! You are the master at multi dimensional cooking and baking! I absolutely love Jen, she is such an inspiration! Have a great (cake filled) weekend guys! 🙂
Thank you so much Dorothy, same to you two. Stay warm down there – bake a cake!
Thank you for the shout out! Your cake looks divine – love the addition of cranberries!!
Of course, it’s incredible! That batter, oye, I could snack on that alone, but know I shouldn’t. Thanks Jen, Dave even had seconds last night. I’ve made it 3 times now, and again for tonight as we are having friends over, but we cut into it last night early! I’ll just turn the serving dish with the cut side to the back. 🙂
Have a great weekend.
What a gorgeous flavour combination! I need to try this! 😀
Thanks for stopping by Annie. Sweet, tart and the walnut crunch are all wonderful, plus this is a super moist cake that holds up well, enjoy!
This looks scrumptious! What a brilliant idea to stuff cream cheese and cranberries in a bundt cake! I love a banana cake too. So moist. I can have this for breakfast right now! Sharing right now.
Thanks Lokness! I see no reason why this would not be a suitable breakfast choice, haha! Thanks for sharing and have a great weekend. 🙂
Kevin! This ckae looks insane! I love banana bread, and then you added in cream cheese and cranberries. This looks perfect for the holidays…if I could keep it around long enough!
Thanks Dave, this is a killer dessert. I made it 3 times now, so my neighbors and friends are covered.
I made it again for tonight as we are having friends over, but we cut into it last night early! 🙂