Sunday, February 11, 2018

Banana Bundt Cake With Cinnamon Swirl

I made this for our FPU last week. It was very tasty!

Banana Bundt Cake With Cinnamon Swirl

adapted from

For the cake:

1 1/2 cups all-purpose flour
1 1/8 teaspoons baking soda
3/4 teaspoon salt
1 1/3 cups granulated sugar
3 eggs
1 tablespoon pure vanilla extract
12 tablespoons butter
6 very ripe bananas, peeled and mashed
1/4 cup sour cream or Greek yogurt

For the cinnamon swirl:

4 tablespoons unsalted butter
1/4 cup brown sugar
2 tablespoons granulated sugar
4 tablespoons ground cinnamon
pinch salt

Preheat oven to 350F degrees. Spray a bundt pan with nonstick cooking spray; set aside.

Brown the butter by placing a sauté pan on the stove set to medium heat. Melt butter, stirring occasionally until it starts to brown about 3-6 minutes. Cool.

In a medium bowl, sift together flour, baking soda and salt.

In a large bowl, beat slightly cooled butter, sugar, and eggs until light and fluffy. Stir in mashed bananas, vanilla and sour cream.  Add the flour mixture to this and mix until just incorporated.

Melt 4 tablespoons butter and add brown sugar, sugar, cinnamon and a pinch of salt; stir to combine.

Spread 1/3 of the batter evenly into the bottom of the prepared bundt pan. Sprinkle 1/2 of the cinnamon sugar mixture over the batter and then swirl through the batter with a table knife. Place 1/3 of the remaining batter evenly over the first layer and top with the other half of the cinnamon sugar mixture; swirl. Spread the remaining batter evenly over the top.

Bake about 45 minutes or until a toothpick inserted into center of bread comes out clean. Remove from oven, let cake cool 10 minutes on a cooling rack before removing from pan. Let cool another 20-30 minutes.

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