Christmas is just around the corner, and maybe you’re tired of the same ol’ fruitcake. Well, here’s another cake made with fruit, but it’s not traditional… Banana Bundt Cake!
You’ll go absolutely bananas for this bundt cake!
My family always buys a bunch of bananas, but lately, no one has been eating them… As the bananas got riper and the skin got as black as could be, an idea came into view– why not use these overly-ripe bananas for a yummy, yummy treat? Thus, the banana bundt cake came into view.
Me, personally? I don’t care for bananas. I would rather snack on an apple or rip into a mandarin orange. But this cake, my friends… Mmm mmm good! I actually was the one eating most of it!
The frosting, by the way, is optional. No need to put it on, but it adds a little more sweetness, and the chocolate chips on top are a bonus! (In the picture below, I made the Vanilla icing. But from what I know, the lemon one is amazing, too!)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 T cinnamon
- 8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, preferably at room temperature
- About 4 very ripe bananas, mashed (1½ - 1¾ cups)
- 1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)
- Preheat oven to 350 F.
- Mix flour, baking soda, and salt in a bowl. Set aside for later. (This is your dry mix).
- Generously butter bundt pan (it should be a 12-cup bundt cake pan for this recipe).
- Beat butter with an electric mixer until fluffy.
- In the same mixing bowl, add the sugar, cinnamon, and vanilla to the butter mix, and beat at medium speed until pale and fluffy.
- Beat in eggs one at a time, until fully incorporated. Beat for one minute, then reduce speed to low and mix in your bananas.
- Mix in ½ of the dry mix into the mixing bowl, add in sour cream, then add the other ½ of the dry mix. Put the speed to medium, fully incorporating the dry mix and sour cream into the batter and mix until the mix has the consistency of pancake batter.
- Put batter in bundt cake pan and rap on the counter or flat surface to take out any air bubbles that could be trapped in there. Bake. (If the bundt cake looks like it's browning too fast on the top, foil it).
- Cool bundt cake for at least 15min before attempting to take it out of pan. Enjoy!
- 3/4 c. powdered sugar
- 1-2 lemons
In a mixer, add the powdered sugar and about 2 tsp of lemon juice and mix. Add more lemon juice to make the consistency of the icing thin enough to drizzle onto the bundt cake. Once that is done, plate the bundt cake and drizzle on the icing. Pop in the fridge for 10-15min, then enjoy!
- 2 c powdered sugar
- 1/2 c butter
- 1 T vanilla
- Opt. Mini chocolate chips
Put the powdered sugar in a glass, heatproof bowl and set aside. Melt butter over medium heat, whisking until the butter becomes a bit foamy, then turns golden brown. Take off heat and put butter in with the powdered sugar, whisking vigorously to fully incorporate. Add in the vanilla and enough milk to make the consistency of the icing thin enough to drizzle. Once that is done, plate the bundt cake and drizzle on the icing, and add the chocolate chips (optional). Pop in the fridge and let set 15-20min. Enjoy!