Banana Bundt Cake Review
One of my co-workers loves banana desserts. Of course, when her birthday came around, I had to find something I could bring her for a birthday treat. Bananas are on my breakfast menu daily, but I wouldn’t say banana desserts are my favorite. Ten other desserts come to mind that I would prefer. I was pleasantly surprised with Allison’s Banana Bundt Cake Recipe at Celebrating Sweets. This recipe shines a new light on banana desserts.
What I did differently
As far as ingredients go, I stayed true to the recipe. However; I did change up a few things. I wanted to have a few small Banana Bundt Cakes. In order to make multiple cakes, I chose to us 5 4-inch silicone mini bundt cake pans, instead of the recommended 12 cup bundt cake pan in the recipe. Multiple mini cakes was my preference because I wanted to keep some cake at home, girl has to taste test. And obviously, deliver some to my co-worker for her birthday.
I sprayed my mini bundt cake pans with non-stick spray and filled them 3/4 full of cake batter. To my surprise I had enough for all 5 bundt cake pans. When I placed my cakes in the oven, I decreased the amount of time. Since I was cooking multiple small cakes, I thought my baking time would decrease. Again, to my surprise it took just as long to cook 5 mini bundt cakes as it does to cook one large one (60 minutes, cooking time can vary depending on oven).
What I would do differently next time
These Banana Bundt Cakes are paired with the brown sugar icing. The icing is delicious but I felt it was reminding me of something that I couldn’t quite put my finger on. I eventually realized the icing tasted almost just like caramel, it just needed salt. When making this ricing recipe again I would try substituting the unsalted butter with salted butter.
Final Thoughts
To be fair I would have never gone hunting for a Banana Bundt Cake recipe if it wasn’t for my co-worker having a love for banana desserts. I was pleasantly surprised with my results using Allison’s recipe from Celebrating Sweets. This one will definitely be added to our “preferred dessert list”.
Banana Bundt Cake Review
Print RecipeIngredients
Banana Bundt Cake
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 2/3 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs room temp
- 1 3/4 cups mashed ripe bananas approximately 4
- 1 cup sour cream I used light
Brown Sugar Icing
- 1/4 cup unsalted butter cut into cubes
- 1/2 cup brown sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 3/4 cup powdered sugar
- 1/4 cup chopped walnuts or pecans
Instructions
Banana Bundt Cake
- With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary. Add vanilla, then beat in 1 egg at a time. Mix in bananas (the mixture might curdle, that’s ok)
- Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between each addition.
- Thoroughly grease a 12-cup bundt pan and add the batter to the pan. Rap the pan on the counter a couple times (to remove air bubbles), then smooth out the top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. Loosely cover the cake with foil if it starts to get dark (this was around 30 minutes for me). Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely.
Brown Sugar Icing
- In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
- Add vanilla, whisking to combine. Add powdered sugar ¼ cup at a time, whisking vigorously, until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.
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