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
LIGHT BANANA BUNDT CAKE
This banana cake is very light, fluffy and has a great tang to the icing. It's lower in calories and nice enough for company or simply breakfast. I use less sugar than is typical, if you prefer a noticeably sweet cake, add 1 full cup. I also find the cake takes a little more than one smashed banana, and you can use the rest of the second for the frosting
Provided by lolablitz
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour and soda.
- Cream butter, sugar and vanilla.
- Add eggs 1 at a time, and bananas.
- Stir in sifted ingredients alternately with yogurt.
- Pour into greased and floured bundt pan.
- Cook at 350 degrees for 45 minutes.
- While cake is baking, mix 2 Tbs butter, 2 oz cream cheese, 3/4 cup powdered sugar, 1 tsp vanilla and 1/4 cup banana in a bowl until creamy.
- Remove cake from oven and allow to rest in pan on a rack for 10 minutes.
- Remove cake from pan and allow to cool completely.
- Frost when cool.
Nutrition Facts : Calories 265.3, Fat 12.2, SaturatedFat 7.3, Cholesterol 61.9, Sodium 227.6, Carbohydrate 35.4, Fiber 0.7, Sugar 22.3, Protein 3.9
LIGHT & FLUFFY BANANA BUNDT CAKE
I have been making this banana cake for many years. It's fool proof. The recipe is really easy. The cake is always light and fluffy. It's just yummy!!
Provided by kmergirl
Categories Dessert
Time 55m
Yield 1 bundt cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease and flour bundt pan.
- Cream together sugar and shortening.
- Add eggs, vanilla and oil. Beat on high speed 2-3 minutes.
- Add Jiffy mix and mashed bananas. Beat until well blended.
- Pour into bundt pan.
- Bake 350 degree oven for 35-45 minutes until toothpick test comes out clean.
Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 3.3, Cholesterol 70.5, Sodium 23.6, Carbohydrate 30.9, Fiber 0.7, Sugar 28.2, Protein 2.4
LIGHT AS AIR BANANA CAKE
All I can say is Yummy! This cake is sponge-like, but moist. You can put almost any frosting/filling with it- Cream cheese frosting, butter cream, chocolate frosting and it all tastes wonderful. Adults as well as kids love this one. I've had this one for years.
Provided by glitter
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
- Cream butter with sugar.
- Add yolks and beat.
- Add mashed bananas and pecans.
- Sift together flour and salt.
- Combine with creamed mixture alternately with milk.
- Fold in beaten whites.
- Add soda dissolved in water and then vanilla.
- Bake for 25 to 30 min.
- Cool and frost with Pecan Frosting or frosting of your choice.
Nutrition Facts : Calories 513.5, Fat 24, SaturatedFat 9.3, Cholesterol 90.9, Sodium 321.2, Carbohydrate 72.3, Fiber 2, Sugar 56.6, Protein 5.4
BANANA-NUT BUTTERMILK BUNDT® CAKE
This Bundt® cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.
Provided by Kathy Puskar
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
- Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g
FLUFFY BANANA CAKE
This is another one of my mother's old recipes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
- In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
- Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 46.9 g, Cholesterol 85.8 mg, Fat 24.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 11.7 g, Sodium 228.7 mg, Sugar 27.8 g
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON BANANA BUNDT CAKE
Lemon Banana Bundt Cake is moist, delicious and proof that an elegant dessert need not be overly complicated! High rising and with just a hint of lemon, this is the perfect finale to Sunday dinner or any dinner party! Try this for Mom on Mother's Day!
Provided by Cleanfreshcuisine
Categories Dessert
Time 50m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
- In a medium bowl, mash bananas.
- In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
- Beat in butter.
- Add eggs and vanilla and beat well, about 2 minutes.
- Add milk to lemon juice and stir. Add to batter and beat well.
- Stir in bananas.
- Pour into prepared pan.
- Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
- Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.
- Dust with powered sugar.
Nutrition Facts : Calories 391.6, Fat 11, SaturatedFat 6.5, Cholesterol 63.3, Sodium 273.9, Carbohydrate 69.3, Fiber 1.8, Sugar 40.8, Protein 5.4
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