Banana Bundt Cake

by Rachel on July 11, 2011

Banana Bundt Cake

This morning it came to my attention that our fruit bowl was filled with, among other things, an unusually large number of geriatric bananas.  I believe it was the loud buzzing sound made by the swarm of fruit flies that had settled in overnight that served as my first clue.  It is my general inclination given situations such as this one to make banana bread, but today for some reason was different.  Perhaps it was because I coughed ALL DAY.  Or maybe, just maybe, it was because spring was in the air.  I settled down with a cup of coffee to ponder the possibility of a Banana Bundt Cake.  I’m ever partial to Bundt Cakes because of my new AB FAB Bundt Pan and because making them, Bundt Cakes that is, always reminds me of that scene in “My Big Fat Greek Wedding” when the WASPs show up at the Greek engagement party with a Bundt cake and the poor Greek mother cannot figure out why on earth these lovely (albeit strange) white folks have brought over a cake with a hole in it.  There is a delightful give and take in which the WASPs attempt to teach the Greeks how to pronounce Bundt.  If you want to come over later I can re-enact the scene for you at no extra charge.

This cake has a great "crumb"

Banana Bundt Cake w/Lemon Glaze

Cake:

  • 2 cups sugar
  • 1 cup butter, softened
  • 5 eggs
  • ¼ cup sour cream
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 ¼ cups flour
  • ½ teaspoon salt
  • 1 ½ cups ripe bananas, smashed

Lemon Glaze:

  • ½ cup confectioner’s sugar
  • 2 tablespoons fresh lemon juice

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan or a similar sized bundt pan.  Have I mentioned how much I love my new bundt pan?  Perhaps not.  I bought it at Sur la Table and it has the miraculous capacity to make the outside of the cake slightly crispy while the inside is soft and perfectly baked.  I don’t know how I ever made a cake without this pan.

I may have to have a second piece

In a large mixer set on medium combine the sugar and the room temp butter.  Beat until creamy.  Scrape the sides of the bowl and beat again.  Add the eggs, one at a time.   As always, I will advise you to break your eggs into a separate bowl first.  The one time you don’t you’ll end up dumping a rotten, nasty egg into your batter and then you’ll be sorry.  Add the sour cream, maple syrup, and vanilla and then the bananas.  Blend well.  In a separate bowl whisk together the flour and salt.  Reduce the mixer speed to low and add the flour mixture.

Pour the batter into the prepared pan.  Bake at 350 degrees for 70-80 minutes or until a cake tester inserted in the middle comes out clean.  Cool in the pan for 15 minutes, then invert it onto a platter and cool the rest of the way.

This and a cup of really good coffee is all I really need

In a small bowl mix together the lemon juice and confectioner’s sugar.  Drizzle the glaze over the cooled cake.  Serve.

{ 3 comments… read them below or add one }

Alejandra July 11, 2011 at 3:27 pm

That cake DOES have a gorgeous crumb! I seriously never get tired of banana cakes. Never.

Sue/the view from great island November 17, 2011 at 6:05 pm

Fabulous photos, and I love the lemon with the banana. I have to try this next time I have some ‘geriatric’ bananas lying around!

Rachel November 17, 2011 at 6:47 pm

Sue:
Everyone has geriatric bananas, don’t they? Please don’t tell me I’m the only one…
Rachel

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