Banana Bundt Cake with Cinnamon Glaze

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I know I’ve mentioned it a few times now, but I always over-buy bananas. I forget to eat them, and they start to brown up on top of my fridge. But I hate to throw them away, so I’m always looking for new and creative ways to use up the overripe bananas! This time, in comes the Banana Bundt Cake!

This cake is dense like a proper Bundt cake but still moist and delicious from all of the banana puree. This cake is very simple, so I decided to spice it up a bit with a cinnamon glaze, which pairs beautifully with the sweetness of the cake.

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One quick thing to note: make sure you grease your Bundt pan REALLY well! The first time I tried making this cake, I only used a little bit of butter to grease my “non-stick” Bundt pan, and the top of the cake stuck to the pan and was sadly ruined… So coat your Bundt pan with a good amount of baking spray, making sure to get in any nooks and crevices! 

Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

Banana Bundt Cake with Cinnamon Glaze

Yield: 16 servings

Ingredients for the cake:

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter
1 cup light brown sugar
1 cup white sugar
2 teaspoons vanilla
2 large eggs
2 cups mashed bananas
1/2 cup sour cream

Ingredients for the glaze:

1 cup confectioners’ sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 to 2 Tablespoons milk or cream

Tools:

Bundt pan
Baking spray, such as PAM
Large bowl
Whisk
Aluminum foil
Small bowl
Spoon
Wax paper

Steps:

1. Preheat your oven to 350* F. Grease Bundt pan, making sure to get in to all of the crevices, and set aside.

2. Whisk the dry ingredients together in a large bowl, and set aside.

3. Blend the butter and sugar until pale and fluffy. Add vanilla and eggs, one at a time, then mix in bananas.

4. Add half of the dry ingredients, and then stir in the sour cream.  Add the remaining dry ingredients, blending to combine.

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5. Pour the batter in to your Bundt pan, and tap it against the counter to release air bubbles.

6. Bake the cake for 65-75 minutes. Cover the cake with aluminum foil after 30 minutes if it is browning too quickly.

7. Cool the cake on a rack for 10 minutes (in the pan), and then remove it to wire rack to cool completely.

8. One the cake in cool, prepare the glaze. Whisk all of the ingredients together until smooth. Start with one tablespoon milk, and then add more to thin the glaze, if necessary. (The icing should be thin enough to drizzle down side of the Bundt cake. The icing should fall easily from the tip of a spoon.)

9. To glaze the cake, place the cake on a sheet of wax paper. Drizzle the cinnamon glaze over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes.

10. Let the cake stand at room temperature until the icing dries, about 5 minutes. Move to a serving platter to serve.

The cake will keep at room temperature for up to 4 days. Store it in a sealed container to keep it from going stale. Enjoy! 😀

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