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Unbelievable how quick and easy this flavor-packed cake
is to prepare, yet so rewarding in under an hour...

Servings: 10 to 12
Prep: 10 Mins.
Bake: 45 to 50 Mins.


1/2 cup (1 cube) unsalted butter, at room temperature
1-1/2 cups granulated sugar
½ cup dark brown sugar, slightly packed
3 large eggs
1-1/2 cups (3 medium) ripe bananas, mashed
1-1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of table salt

1 (small 4 oz. pkg.) cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted through a sieve
1 teaspoon vanilla extract
1-2 teaspoons water (approximate, to your desired consistency)


Preheat oven to 350 degrees. Spray a bundt pan with Bakers Joy; set aside.

In a large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla, and mix until creamy. Sift through a sieve over bowl the flour, baking powder and soda, cinnamon, nutmeg, and salt; gently mix on low into creamed mixture just until blended. 

Transfer mixture to prepared bundt pan. Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted in center comes out clean. Cool in bundt pan for 10 minutes, then invert onto a wire rack, then drape with a clean kitchen towel to cool. 

Meanwhile, for the icing in a medium bowl, using a hand mixer, beat the cream cheese and butter until light and fluffy. Sift, then add the confectioners' sugar.  Add vanilla and a little bit of water in increments, and beat until smooth, just until desired icing consistency is reached. 

Spread the icing on bundt cake and let it set for 2 hours before covering. ~ Enjoy!

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