This cake is essentially a moist, tender banana bread made in a bundt pan. The thick, rich cream cheese icing makes for a more decadent treat, but doesn't deter us from enjoying a slice of cake for breakfast.
Preheat the oven to 350°F.
To make the cake: In a large bowl, beat the butter, vegetable oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each.
Beat in the mashed banana, sour cream or yogurt, vanilla, and cinnamon.
Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
In a medium bowl, whisk all the dry ingredients together then add them to the banana mixture, and beat until combined. Scrape the sides and bottom of the mixing bowl, and beat for 30 seconds more.
Fold in the cinnamon sweet bits or cinnamon chips.
Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick, and pour the batter into the prepared pan.
Bake the cake for 45 to 50 minutes, until a long toothpick or skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan before turning it out onto a rack to cool completely.
To make the icing: Mix the cream cheese with the confectioners' sugar until smooth.
Stir in enough milk, starting with 2 tablespoons, to thin the glaze until drizzle-able.
Pour the glaze slowly around the top of the completely cooled cake, letting it drip down the sides.
Store the cake, covered, at room temperature for up to 3 days. Freeze for longer storage.
Want to sharpen your Bundt cake skills? Read our complete guide to Bundt cakes for everything you ever wanted to know about baking these special cakes.
Can’t tell if your Bundt pan is the right size for this recipe? Read our blog post on Bundt pan capacity to make sure.
Want to bake a sheet cake or cupcakes rather than a Bundt cake? Read our blog posts, How to convert cake to cupcakes and How to make sheet cake for details.
