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Banana Bread Bundt Cake

Posted on May 9, 2013 at 10:05 PM

Banana Bread Bundt Cake

 

Ingredients:

 

• 3 cups AP Flour (can use unbleached)

 

• 2 tsps baking soda

 

• ½ teaspoon salt

 

• 8 oz (2 sticks) unsalted butter, room temperature

 

• 1 3/4 cups white sugar

 

• 2 extra large eggs, preferably room temp

 

• 4 VERY ripe bananas, slightly mashed

 

• ½ cup vanilla bean yogurt

 

• ½ cup sour cream (can use fat free)

 

Optional add ins:

 

1 cup chopped nuts (unsalted)- More if you'd like

 

1 large apple, cored and cubed

 

fresh blueberries

 

fresh strawberries, stemed and sliced

 

 

Directions:

 

1. Center a rack in the oven and preheat to 350°F.Coat a 9- to 10-inch Bundt pan with flour baking spray (or butter flavored cooking spray). (note: Don't place the pan on a baking sheet because you want the oven's heat to circulate through the Bundt's inner tube.)

 

2. Sift together; flour, baking soda and salt. (see picture)

 

3. Working with a stand mixer, with fitted paddle attachment, or with a hand mixer in a large bowl (which I do not recommend, because these can be too aggressive on the dough- but, if it’s all you have, then please go for it!) beat the butter on medium speed until creamy (shown). Add the sugar and beat at medium speed until pale and fluffy. Beat in the then the eggs one at a time, beating for about 1 minute after each egg. Reduce the mixer speed to low and mix in the bananas until bananas are blended but you can still see lumps (please note that this will make the mixture look like it has curdled.. DO NOT WORRY, this is supposed to happen (see picture). Next, lightly mix in half the dry ingredients, and then pour in the vanilla yogurt and sour cream. Mix through. Finally, mix in the rest of the flour mixture and any additional ingredients you may be using (in the optional add ins section above). Pour the batter into the pan, using a rubber spatula to assist with any leftover mixture. Tap the bottom of pan lightly on the counter to rid of any bubbles and to even out the mixture.

 

4. Bake for 50-60 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it seems to be browning too quickly, cover it loosely with a foil tent.

 

5. When done, transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.- If using the icing, do not pour on before covering with plastic wrap.

 

OPTIONAL WHITE ICING:

 

• 1 ¼ cup powdered sugar

 

• 3 Tbs milk (to start)

 

• Mix milk into sugar

 

• Add more milk, 1 tbs at a time to achieve desired consistency

 

• Drizzle on bundt cake, making sure to get drizzle into the creases of the cake

 

 

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Categories: Baking

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