THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.
Provided by blucoat
Categories Quick Breads
Time 1h24m
Yield 16 serving(s)
Number Of Ingredients 9
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
The BEST banana bundt cake recipe. Topped with cream cheese frosting, this moist banana bundt is easy and perfect for any occasion!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and cream into the butter at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed.
- Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas.
- With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then add the yogurt, followed by the rest of the flour mixture.
- Transfer the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
- Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil.
- Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. 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.
- To prepare the frosting, beat the cream cheese and butter on medium speed until smooth and combined, about 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the powdered sugar, then the vanilla bean paste and salt. Increase the speed to high, and continue beating until completely smooth and combined.
- Spread the frosting over the cooled cake, cut into slices, and enjoy.
Nutrition Facts : ServingSize 1 (of 16), Calories 422 kcal, Carbohydrate 66 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 64 mg, Fiber 2 g, Sugar 45 g, UnsaturatedFat 5 g
BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE
The riper the bananas you use in this beautiful chocolate bundt cake, the more flavour they'll have. A silky smooth peanut butter and caramel topping provides a delicious finishing touch
Provided by Cassie Best
Categories Dessert
Time 1h35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
LIGHT BANANA BUNDT CAKE
This banana cake is very light, fluffy and has a great tang to the icing. It's lower in calories and nice enough for company or simply breakfast. I use less sugar than is typical, if you prefer a noticeably sweet cake, add 1 full cup. I also find the cake takes a little more than one smashed banana, and you can use the rest of the second for the frosting
Provided by lolablitz
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour and soda.
- Cream butter, sugar and vanilla.
- Add eggs 1 at a time, and bananas.
- Stir in sifted ingredients alternately with yogurt.
- Pour into greased and floured bundt pan.
- Cook at 350 degrees for 45 minutes.
- While cake is baking, mix 2 Tbs butter, 2 oz cream cheese, 3/4 cup powdered sugar, 1 tsp vanilla and 1/4 cup banana in a bowl until creamy.
- Remove cake from oven and allow to rest in pan on a rack for 10 minutes.
- Remove cake from pan and allow to cool completely.
- Frost when cool.
Nutrition Facts : Calories 265.3, Fat 12.2, SaturatedFat 7.3, Cholesterol 61.9, Sodium 227.6, Carbohydrate 35.4, Fiber 0.7, Sugar 22.3, Protein 3.9
LEMON BANANA BUNDT CAKE
Lemon Banana Bundt Cake is moist, delicious and proof that an elegant dessert need not be overly complicated! High rising and with just a hint of lemon, this is the perfect finale to Sunday dinner or any dinner party! Try this for Mom on Mother's Day!
Provided by Cleanfreshcuisine
Categories Dessert
Time 50m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 391.6, Fat 11, SaturatedFat 6.5, Cholesterol 63.3, Sodium 273.9, Carbohydrate 69.3, Fiber 1.8, Sugar 40.8, Protein 5.4
BANANA BUNDT CAKE
Make and share this Banana Bundt Cake recipe from Food.com.
Provided by Cindi M Bauer
Categories Dessert
Time 48m
Yield 1 10inch bundt cake, 12 serving(s)
Number Of Ingredients 5
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.
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