19 February 2016

(Servings 12)

I am so excited to have another baking recipe for blog! Now that my daughter is on more of a solid diet this past year, I’ve been trying introduce her to lots of new foods and flavors as well as instill a love of fruit and vegetables. Like any other two years old, she has a temperamental love of different foods. She’ll want to eat something everyday for a week and then all of a sudden it’s the most disgusting thing in the world to her. One of the most frustrating part of it all is she’ll ask for something that we don’t have for a few days, then once we get it she is no longer interested. This is what constantly happens with bananas. I’ll buy two, she’ll eat it all in a day and want more. I buy six and she wants nothing to do with them…

So what else should I do with bananas that are extremely over ripened but do some experimental baking right? I know, any excuse to break out the mixer and turn on the oven. I guess, thanks to Evie, I have another great recipe for my blog. This banana bundt cake is extremely moist and pairs exceptionally well with a cream cheese-based icing. And hey, there are bananas in it so it’s healthier, no? I don’t like throwing away money so being able to salvage the bananas this way is a perk not to mention the delicious benefits. 

This is so fast and easy to whip up. The crunchy outer layer is a great contrast to the soft and moist center of the cake. If you’re like me and have some overly ripened bananas, why not test out this recipe and let me know what you think? Oh, and do not forget the cream cheese icing, it really brings this cake to a whole new level!

1 cup + 3.5 tbsps all-purpose flour

1. Mix all ingredients well and set aside.

1/2 tsp baking soda

1/8 tsp salt

4 tbsps butter, unsalted and softened

2. In a separate bowl, cream the butter.

3/4 cup sugar

3. Add in the sugar and mix until blended.

2 large eggs

4. Add one egg at a time and mix until just incorporated.

1 tsp vanilla extract

5. Stir in the vanilla extract.

3/4 cup buttermilk

6. Alternating between the flour and buttermilk, mixing half at a time into the butter mixture until incorporated.

1/2 cup banana, mashed (about 1.5 bananas)

7. Stir the bananas and lemon juice into the batter until well blended.

8. In a well buttered and floured bundt pan, pour in the batter.

9. Bake at 300F for about 60 minutes until a toothpick comes out clean.

10. Place directly into the freezer for 30 minutes.


(Placing it in the freezer will help create a cake that is moister.)


11. Remove from freezer, de-mold, frost (if desired) and serve.

1 tbsp lemon juice

Cream Cheese Icing

4 tbsps butter, unsalted and softened

1.  Cream together.

8 oz cream cheese, room temperature

1 tsp vanilla extract

2. Add vanilla extract.

3 cups powdered sugar

3. Slowly mix in the powdered sugar until well incorporated.

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