After a bit of a haitus, I’ve returned to one of my favorite types of cakes, the Bundt cake. This particular Bundt cake is one that my family requests time and time again. If you have 3 to 4 bananas that are super ripe, this is a great recipe to put those overripe bananas to good use. As it is a cake instead of a quick bread, it has a more subtle banana flavor and is a step up from being a snack cake. The cake’s texture is similar to that of a pound cake, and the cake is pretty easy to prepare. The cake is best when topped with either a caramel or chocolate glaze, which adds both flavor and texture. Alternatively, the cake can be adorned with just a dusting of confectioner’s sugar if you’d like to cut down on preparation time and ingredients, not to mention calories!
The recipe is directly below, followed by step-by-step instructions with photos. Enjoy!
The first thing to do is preheat the oven to 350°F/180°C and then grease and flour a 12-cup (10-inch/25.4 cm) Bundt pan.
In a large bowl or measuring cup, whisk together: 4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon salt, 2 teaspoons cinnamon, and 1 teaspoon nutmeg.
Peel 3 to 4 medium-large, ripe bananas.
Use a fork or a potato masher. The amount of mashed bananas you need should total about 2 cups. It’s fine to have less than 2 cups, but I suggest not going lower than 1 1/2 cups.
Add 4 eggs to the mashed banana. [As seen in the photo below, for this batch, one egg had two yolks. What luck!]
Also add to the mashed banana 1/4 cup sour cream and 2 teaspoons vanilla extract. Stir to combine, breaking up the eggs to make sure they are well-incorporated.
In the bowl of an electric mixer, beat together on medium speed 2 1/2 American sticks of butter (i.e., 1 1/4 cups of butter or 10 ounces), 1 cup brown sugar, and 1 cup white sugar. Beat until light and fluffy.
Stop the mixer and add about a quarter of the flour mixture. Turn the mixer on low speed and mix in the flour until nearly incorporated.
Stop the mixer and pour in a quarter of the banana-egg mixture. Mix on low speed to roughly incorporate. Repeat mixing in the flour mixture alternating with the banana mixture until both mixtures have been fully incorporated. Take care not to overmix the batter.
Below is what the final batter looks like. It’s very thick!
Transfer the batter into the prepared Bundt pan and smooth the top with a small, offset spatula or knife.
Bake for about 55 minutes, or until a cake tester comes out clean and the top is springy. The top crust will be beautifully cracked.
Let the cake sit on a wire rack to cool for about 15 minutes. Turn the cake out of the pan and onto the wire rack. Let it cool completely before glazing.
When the cake has completely cooled, make the caramel glaze. [The recipe offers an alternative chocolate glaze, which is also delicious. But for this post, I am only demonstrating the steps to make the caramel glaze. ]
For the caramel glaze, in a medium saucepan, place 1/3 heavy whipping cream, a 1/4 cup butter (i.e., 1/2 American stick or 2 ounces), and 1/2 cup brown sugar.
Turn the burner on medium heat. Bring the mixture to a boil while stirring.
Let the mixture boil for 5 minutes, stirring constantly. You’ll see that the mixture will start to thicken.
Remove from the heat and stir in 1 teaspoon of vanilla or brandy.
Let the glaze cool for about 10 minutes so that it begins to set but is still pourable.
Place the cake on a board lined with wax or parchment paper or aluminum foil. Pour glaze over the top of the cake and let the glaze run down the sides.
Transfer the cake to a serving platter and place in the refrigerator for about one hour to allow the glaze to set. Cut into slices and serve.
This is a super yummy caramel (or chocolate) glazed banana Bundt cake. Save your ripe bananas and give it a try!