Breakfast Banana Bundt Cake
This recipe is really fantastic!! We had a few very ripe bananas in need of baking or freezing - so baking it was! The original recipe includes a cream cheese frosting recipe which I have no doubt is a fantastic addition - but I really loved this recipe without any adornment. A light powdered sugar dusting might also be a nice touch for a little extra sweet - but I really didn't think it needed anything else. It came out moist, tender, perfectly flavorful, and absolutely delicious! Great for breakfast, a snack, or dessert. This will disappear in no time around our house I'm sure and I would definitely use it again - it would be great as a regular loaf of banana bread as well but it was nice to fix it as a cake for something a little different and special. :)
The original recipe calls for a 65-75 minute bake time, but mine was perfectly cooked through at 60 minutes so I would definitely check it at 60 minutes and only bake longer if necessary to help prevent overcooking, and keep the cake moist.
Breakfast Banana Bundt Cake adapted from I Am A Honey Bee
Makes 8-12 servings
1 cup all-purpose flour
2 cups cake flour
1 4-serving size pkg vanilla instant pudding (I used sugar free)
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, at room temperature
1 cup sugar
1/2 cup brown sugar
2 tsp pure vanilla extract
2 large eggs
3 medium very ripe bananas, mashed (I used 4 small)
1 cup sour cream
- Preheat the oven to 350°F. Prepare a large Bundt Pan by generously buttering and then lightly dusting the sides with flour.
- Whisk the flours, pudding mix, baking soda, and salt together.
- Beat the butter until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla extract. Then add the eggs, one at a time, beating for about 1 minute after each egg.
- Reduce the mixer speed to low and mix in the mashed bananas until well blended. Finally, mix in half the dry ingredients, all the sour cream, and then the rest of the flour mixture. Mix just until blended, be careful not to over-mix.
- Scrape the batter into the bundt pan, rap the pan on the counter to remove any bubbles from the batter, and smooth the top.
- Bake for approximately 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 is browning too quickly, cover it loosely with a foil tent.
- Transfer the cake to a rack and cool for 10 minutes before carefully removing cake from pan and placing directly on the rack to cool to room temp.
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