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
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!
Provided by carola
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g
CHEESECAKE-STUFFED BANANA BREAD RING RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cream cheese, powdered sugar, vanilla extract, ripe bananas, all-purpose flour, granulated sugar, baking powder, vegetable oil, egg, baking soda, salt, cinnamon, vanilla extract, granulated sugar, butter, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
- In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
- In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
- With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
- Bake for 30 minutes, or until the banana bread is golden.
- To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
- Invert the banana bread onto a wire rack set over a baking sheet.
- Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 56 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams
BANANA BREAD BUNDT CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, ripe bananas, large eggs, nonfat greek yogurt, honey, vanilla extract, whole wheat flour, baking soda, walnuts, powdered sugar, plain nonfat greek yogurt
Provided by Mercedes Sandoval
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
- In a large bowl, mash the bananas. Add the eggs, yogurt, honey, and vanilla and whisk to combine.
- Add the flour and baking soda and stir with a rubber spatula to incorporate. Fold in the walnuts.
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on the bread.
- Invert the cake onto a wire rack set over a baking sheet and let cool completely.
- Make the frosting: In a small bowl, mix together the powdered sugar and 2 tablespoons of Greek yogurt. Add more yogurt as needed until your desired consistency is reached.
- Pour the frosting over the bread. Quickly sprinkle more walnuts on top before the frosting sets.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 89 grams, Fat 10 grams, Fiber 6 grams, Protein 10 grams, Sugar 57 grams
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
BANANAS 'N' CREAM TUBE PAN CAKE
This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the 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-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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