After a big shopping trip to Costco we always seem to end up with a few extra bananas that don't get eaten quickly enough before they start to become overripe, so tonight I decided to try a new recipe for banana cake. I got the original recipe from allrecipes.com and then tweaked it to suit our tastes and ingredients we had on-hand. This cake is lighter and less dense than a traditional banana bread, and it is delicious finished with powdered sugar or vanilla frosting. The recipe is sized perfectly for bundt pans and Nordicware pans. The cake is moist and delicious, especially sliced while it's still warm!
BANANA BUNDT CAKE
INGREDIENTS:
1/3 c. butter
1 c. granulated sugar
¼ c. brown sugar, packed
2 eggs
1 tsp. vanilla
4 mashed ripe bananas
2 c. all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 c. vanilla yogurt
¾ c. chopped walnuts (optional)
confectioners’ sugar or frosting for topping
DIRECTIONS:
In a mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well.
In a second bowl, combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with vanilla yogurt, stirring just until combined. Stir in walnuts if desired.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar or drizzle with vanilla or cream cheese frosting before serving. Yum!
This little guy snuck out of bed at 9:30 because he knew Mommy would be frosting the cake, and he just had to help (taste test the frosting, that is!)
I bet this cake would be fantastic with only a light sprinkling of powdered sugar...but since my 3-year-old was helping me with ours, it was served under a delicious lake of vanilla frosting. :)
