BANANA BUNDT CAKE
This banana bundt cake is made healthier with white whole wheat flour, honey, and yogurt but still decadent with a drizzled cream cheese cinnamon frosting.
Provided by Christy
Categories Baked Good
Number Of Ingredients 20
Steps:
- Preheat oven to 350° F (175° C).
- Spray bundt pan with cooking spray (or use a silicone baking form)
- Stir flour, baking soda, cinnamon, cardamom, and salt together in a bowl.
- In a mixing bowl, beat butter, banana, honey, vanilla, eggs, yogurt, and almond milk until smooth.
- Pour dry ingredients into wet mixture and lightly beat for 10 seconds, scraping sides until mixed in but not over mixed. Stir in toasted pecans and chocolate chips.
- Pour batter into prepared bundt pan, place in oven and bake for 45-55 minutes until a toothpick inserted into a central area comes out mostly clean.
- Remove from oven and let cook for 15 minutes before turning the pan over to release the cake from the pan onto a wire cooling rack. Let the cake cool completely before frosting.
- To make the glaze, add cream cheese, butter, and vanilla into a mixing bowl and beat using a hand mixer or rigorously by hand with a wire whisk until blended (do not do this in the blender). Add powdered sugar, cinnamon and cardamom and beat until all powdered sugar is mixed in. Glaze should be somewhat thick but pourable and not runny. Add additional powdered sugar if needed to reach desired consistency.
- Place bundt cake on serving plate and, with a light hand, pour glaze over cake moving your hand back and forth in a zig-zag pattern until entire cake is fully glazed. Slice and serve. To store, keep covered in the refrigerator for up to 3 days.
Nutrition Facts : Calories 297 kcal, Carbohydrate 42 g, Protein 7 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 237 mg, Fiber 4 g, Sugar 22 g, ServingSize 1 serving
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
HEALTHY BANANA BUNDT CAKE
Delicious and healthy banana bread. Can add nuts if you like, i added chocolate chips, and they made the cake scrumptious...and a tad sinful!!
Provided by trishaje8
Categories Quick Breads
Time 50m
Yield 1 cake
Number Of Ingredients 14
Steps:
- preheat oven to 350.
- cream splenda and applesauce in small bowl.
- beat in egg whites.
- combine mashed bananas, milk, vanilla and almond extract.
- mix together flours, baking soda, salt, cinnamon and pumpkin pie spice.
- add small amount of flour mixture to banana mixture, stir until blended.
- add some of egg mixture to banana mixture, until blended.
- continue alternating between flour and egg until batter is fully incorporated.
- pour batter into well greased bundt pan.
Nutrition Facts : Calories 1311.4, Fat 5.3, SaturatedFat 1.2, Cholesterol 0.3, Sodium 1975.9, Carbohydrate 285.8, Fiber 32.6, Sugar 45.7, Protein 41.6
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-MAPLE-BACON BUNDT CAKE
Moist, yummy, and quick dessert with bacon crumbles!
Provided by Maggie R
Categories Bundt Cake From a Mix
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
- While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
- Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
- Drizzle glaze over the cooled cake, then sprinkle with bacon.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 63.8 g, Cholesterol 66.1 mg, Fat 12.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 407.7 mg
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.
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