Banana Bundt Cake Food

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 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 is browning too quickly, cover it loosely with a foil tent. 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.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch bundt pan; set aside.
• In a large bowl, add the cake mix, water, oil and eggs.
• Mix for about one minute, at medium speed (with a hand held mixer).
• Add the mashed banana, again mix one more minute at medium speed.
• Pour into the bundt pan.
• Bake for 43-45 minutes, or until done (using the tooth pick test).
• Let set for 20 minutes in pan; before inverting onto plate.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
• Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
• Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
• Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
• Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

BANANA-ALMOND STREUSEL BUNDT® CAKE

Steps:

• Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
• Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
• Mix flour, baking soda, and salt together in a bowl and set aside.
• Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
• Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
• Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
• While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

BONNIE'S CLASSIC BANANA BUNDT CAKE

Steps:

• 1. Bake your bananas. Put them on a small metal pan and bake them at 300 degrees for about 20 minutes until the skins turn black. Remove the bananas from the oven and let them cool while you make the cake. (leave them unpeeled; you will snip the end off and squeeze the banana into the mixture later)
• 2. Pre-heat the oven to 350 degrees. Spray a 10-inch bundt pan with Pam. Set the cake directly on the rack, not on a cookie sheet. (This is so the heat can go up through the center of the bundt pan to ensure even baking.) You may need to cover with a tent of foil if the cake gets too brown.
• 3. Combine the flour, baking soda and the salt and whisk together, set aside.
• 4. Add butter to the stand mixer bowl and beat until creamy. Add the sugar and beat on medium speed until pale and fluffy (no grainyness remains) I use a Kitchen Aid stand mixer with a paddle attachment. You can use a hand mixer if you don't have a stand mixer. When mixing the sugar and butter, it is important that you mix it until the grainyness is gone.
• 5. Beat in the vanilla, and then add the eggs, one at a time, beating about a minute after you add each egg.
• 6. Turn the mixer down to low, snip the ends off the small end of the banana and squeeze the banana like a tube of toothpaste. It will fall right out of the peel. Add all the bananas (except the one reserved for garnish)
• 7. Mix in half of the dry ingredients, add the sour cream, add the rest of the dry ingredients, mixing well until smooth.
• 8. Pour the batter into the well-greased bundt pan, smoothing the top, rapping it onto the counter to remove the bubbles. Add the banana slices to make the flower design on top.
• 9. Bake in the oven 65 to 75 minutes. Watch carefully that it doesn't overbrown (add the foil tent if it is browining too fast) Test the center with a thin knife close to the center. Cool cake on a rack 10 minutes before unmolding, then cool to room temperature. Here is what it looks like when it is done! Enjoy!
• 10. Note: You may serve the cake plain, dust with powdered sugar, or try a variety of icings.

EASY BANANA BUNDT CAKE

Steps:

• Preheat your oven to 350°F and grease a 10 cup capacity Bundt pan.
• In a large bowl, mash the bananas until mostly smooth. Stir in the sugar, vegetable oil, eggs and vanilla.
• In a small bowl, whisk together flour, baking soda, cinnamon and salt.
• Stir the flour mixture into banana mixture until just mixed. Do not overmix!
• Pour the batter into the prepared pan. Bake for 40-45 minutes or until a skewer comes out clean when poked into the cake.
• Cool for 15 minutes in the pan before turning out to cool completely.
• Dust with powdered sugar or drizzle with a simple powdered sugar and cream glaze (or both!)

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
• Add the bananas and beat just until incorporated. Combine flour, baking powder, baking soda and salt. Add this dry mixture to the batter in the bowl, alternately with the sour cream. Beat just until the ingredients are incorporated. Mix in the walnuts and chocolate chips.
• Pour the batter in the greased bundt pan and bake at 350 F for 50-55 minutes.

ORANGE AND BANANA BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°
• In a medium bowl combine flour, baking soda, salt, and cinnamon and mix well.
• In a separate bowl cream together sugar, vegetable oil, and eggs.
• Then add the mashed banana, orange zest, and orange juice to the wet ingredients and mix well.
• Slowly combine the wet ingredients to dry and mix until everything is well combined.
• Pour into a greased bundt cake pan.
• Bake at 350 for about 26-28 minutes or until toothpick comes out clean.
• Let cool for about 10 minutes before flipping onto serving plate.

CHOCOLATE-BANANA BUNDT CAKE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
• Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
• Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
• Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.

BANANA-CINNAMON BUNDT CAKE

Steps:

• Heat oven to 350°F Grease 12-cup bundt cake pan with shortening; lightly flour.
• Beat cake mix, water, bananas, butter, cinnamon and eggs in large bowl with electric mixer on low speed for 30 seconds. Increase speed to medium for 2 minutes, scraping the bowl occasionally. Stir in walnuts.
• Pour into bundt pan and bake for 43-53 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Turn pan upside-down onto wire rack or heatproof serving plate and remove pan.
• Cool completely. Once cool drizzle Cinnamon Glaze over cake.
• Cinnamon Glaze: Stir all ingredients together until thin enough to drizzle. Sprinkle top with cinnamon for presentation.

EASIEST MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees. Spray your mini bundt pan with olive oil cooking spray or grease it with a little bit of butter.
• Mix the wet ingredients (bananas, greek yogurt, butter vanilla, eggs, sugar) together. Cream them together completely to give your cakes lift and lightness.
• Mix the dry ingredients together.
• Mix the wet and dry ingredients together, and pour into a mini bundt pan (kind of like you're making muffins, but instead they're little bundt cakes). Make sure to not overmix, or your cakes will turn out rubbery.
• Bake for 25 minutes at 350 degrees. Note - depending on your oven calibration, these might take less or more time to cook. Check them after 15-20 minutes and then frequently thereafter to make sure they don't overcook! Let cool, and then serve.

LEMON BANANA BUNDT CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
• In a medium bowl, mash bananas.
• In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
• Beat in butter.
• Add eggs and vanilla and beat well, about 2 minutes.
• Add milk to lemon juice and stir. Add to batter and beat well.
• Stir in bananas.
• Pour into prepared pan.
• Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
• Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.
• Dust with powered sugar.

BANANA-NUT BUNDT CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.

BANANA-COCONUT BUNDT CAKE WITH ESPRESSO GANACHE GLAZE

Steps:

• Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
• Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
• Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
• Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
• In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
• Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
• Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
• For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
• Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.

CLASSIC BANANA CAKE

Steps:

• Preheat the oven to 350°F. Cream sugar and butter together. Add sour cream and eggs, and stir to combine.
• In a separate bowl, combine baking soda, salt, and flour. Add this alternately with the mashed bananas to the creamed butter mixture. Add vanilla and stir to combine.
• Pour into a greased and floured bundt pan, and bake for 40-45 minutes, until the cake's top turns golden brown.
• Remove from oven and allow to cool completely, about 45-60 minutes. Once cool, invert pan and allow gravity to aid in the release of the cake.
• To make the glaze, combine powdered sugar, maple syrup, and vanilla. Glaze cake and garnish with nuts if using. Slice and serve.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.