E-Z BANANA CREME BUNDT CAKE
Make and share this E-Z Banana Creme Bundt Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl, mash bananas.
- Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
- Add chopped pecans.
- Pour into greased and floured bundt pan.
- Bake at 350 degrees for 60 minutes.
- Cool in pan for 15 minutes.
- Remove from pan and let cool.
- Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 301.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 62.9, Sodium 311.4, Carbohydrate 39.4, Fiber 1.4, Sugar 21.6, Protein 4.7
BANANA SOUR CREAM BUNDT CAKE
This is one of those "It's Sunday morning and I need to use up the last three bananas," cakes. It's pure comfort food, through and through. Great to serve with coffee after dinner or brunch anytime. The consistency is a little more cakey than a banana bread. The sour cream keeps it moist and the walnuts give it a satifying...
Provided by Laurie Lenartowicz
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
- 2. In mixing bowl with electric mixer, cream together the butter and sugars at medium speed.
- 3. Beat in eggs, one at a time and add vanilla. Beat in the bananas and sour cream.
- 4. In a separate mixing bowl, sift together the flour, soda, baking powder, salt and cinnamon. Fold these ingredients into the banana mixture slowly. Add the chopped nuts. Do not overmix!
- 5. Turn batter into the greased bundt pan. Bake for 50 minutes or until tooth pick tests clean. Cool cake on rack in the pan for 10 minutes.
- 6. Loosten the cake and invert onto cake plate. Cool completely. Dust with powdered sugar. Cover and store in a cool, dry place.
BANANA 'N' CREAM BUNDT CAKE
I got this recipe from Taste of Home cookbook. It is a really delicious bundt cake. I like to heat it up and eat it with a cup of hot chocolate. And the best thing it doesn't require frosting.
Provided by Zelda Hopkins
Categories Cakes
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, Stirring just until combined. Stir in walnuts. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners sugar.
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
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