What do you mean Nashville is over? Season finale? Excuse me, what? Nashville is the banana of TV land – it has no season. It needs to be consumed year-round… sometimes with cream cheese in the middle.
I think the reason bananas are not assigned a season is because they take so long to go bad. I guess that might depend on what level of ripeness you like your bananas at, but I’ve gotta be honest, when I buy bananas it’s with the full intention of letting them go brown and baking with them. If a couple get eaten before that, it’s a happy accident. You will always find heavily speckled bananas in my kitchen.
Baking with bananas always yields happy results because of how much moisture they bring to the batter or dough. This cake is a shining example of that, so moist it’ll stick to the back of a fork, or roll into a ball with ease.
You can tell by these photos that my cream cheese ribboning effect needs some work. It was hard to slice this without the pieces wanting to separate into two different sections.
This is a short post. Everyone ate this so fast I barely got a piece for myself to digest and ponder!
Cream Cheese Stuffed Banana Bundt Cake
by Baking Bites
Ingredients
Filling
8-oz cream cheese
1/4 cup sugar
1 tsp vanilla extract
1 large egg
Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
1 cup mashed banana (approx 2 medium)
1/4 cup vegetable oil
1/2 cup milk
Directions
Preheat oven to 350F and lightly grease a 10-inch bundt (or tube) pan.
In a medium bowl, beat together all filling ingredients until smooth. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In a large bowl, cream together butter and sugars until light. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Blend in the vanilla extract, mashed bananas and vegetable oil.
Stir half of the flour mixture into the banana mixture, followed by the milk. Stir in remaining flour mixture, mixing just until no streaks of dry ingredients remain and batter is smooth.
Pour half of the batter into prepared pan, then spoon the cream cheese filling into a ring in the center of the batter. Do not stir it in. Pour remaining batter on top, making sure that the cream cheese layer is completely covered.
Bake for 50-55 minutes, or until the cake springs back when lightly pressed.
Adventures of a Hungry Redhead 
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