Banana Bundt cake with cream cheese filling

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F). For the crumb topping, blend the walnuts, butter, flour, sugar, and cinnamon in a food processor. If you do not have a food processor, chop the walnuts first, then work everything together with a fork. Refrigerate the topping.

2. Mix the flour, baking powder, baking soda, salt, and cinnamon in a bowl. In a second, larger bowl, beat the butter and sugar until light and fluffy, then add the eggs, vanilla, and bananas.

   Gradually add the flour mixture to the banana mixture, alternating with the sour cream. Mix until smooth, set aside 1/4 of the batter, and stir the chocolate shavings and walnuts into the remaining batter.

3. Measure out about 1 cup of batter and pour the rest into the prepared pan. Mix 1/4 cup of the reserved batter with the cream cheese, vanilla, and cane sugar. Pour the filling over the batter in the pan, making sure it does not touch the sides.

4. Cover the filling with the reserved cup of batter. Gently tap the pan on the counter to release any air bubbles, then sprinkle the prepared crumb topping over the top.

5. Bake the cake at 180 °C (350 °F) for 55–60 minutes. Let it cool in the pan on a wire rack for at least 1 hour, then carefully remove it from the pan and let it cool to room temperature.

6. Before serving, mix the glaze ingredients until smooth and drizzle over the cake. Sprinkle with chocolate shavings to taste.

Tip: Thoroughly grease the Bundt pan with butter, including around the center tube, and dust it with flour so the cake with its creamy filling comes out in one piece.

This recipe was translated from the Slovak original: Banánová bábovka s orechmi, čokoládou a krémovou náplňou