Banana Bundt Cake

Banana Bundt Cake

4
carola 0

"This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!"

Ingredients

1 h {{adjustedServings}} servings 138 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt(R).
  2. Combine flour, baking soda, baking powder, and salt in a bowl.
  3. Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

Footnotes

  • Cook's Note:
  • The cake is pretty sweet as is, but for those with a super sweet tooth, add a light icing drizzle to the cake made with a little bit of milk, melted butter, almond extract, and powdered sugar.
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Reviews

4
  1. 5 Ratings

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Tasty batter, but definitely not enough mix for a bundt cake. I got 6 small muffins.

Very recipe to follow. The cake WAS small, but it tasted delicious!!

Great recipe. Easy recipe but not enough batter for regular size cake. Perfect for 4 mini Bundt cakes and that's what I originally planned to make. You can leave without frosting, frost with hom...