I’ve never met a banana cake I didn’t like. And this one is blanketed with cream cheese frosting, so it’s even more endearing than most.

A note on buttermilk: Just like everyone else, I regularly subbed soured milk (milk + lemon juice or vinegar) for buttermilk when I didn’t want to go to the store for one ingredient. Nowadays, however, I never have regular milk in the fridge, but almost always have a pint of buttermilk on hand for baking a cake. Seriously. Times change. If you aren’t into baking a cake every week or two, then keep a container of powdered buttermilk in the fridge. I think it is a better substitution than the old soured-milk one, and it keeps for ages in the fridge. The trick is that you mix the buttermilk powder in with the dry ingredients, and then add the appropriate amount of water at the time you would add the buttermilk.

OK, climbing off my buttermilk soapbox.

Start peeling your bananas, folks, it’s time to get baking this Best Ever Banana Bundt Cake with Cream Cheese Frosting.

Photo credit: RealLifeDinner.com