Banana Bundt Bread
From joe1155 12 years ago
- 1:30 to make
- Serves 8
I was looking for a cake recipe that I could make with the ingredients that I already had at home. I didn't feel like trudging out into the cold January weather. I found a recipe on line and with a few changes, it became this. Read more It is a half recipe. I baked it in a German 1/2 sized Guglhupf pan. It holds 4 cups of batter. The recipe fills to ca. 1/2 inch below the top of the pan. The pan is also deeper than an American bundt pan. You could probably bake in any cake pan that holds 4 cups. See less
Ingredients
- 1 cup light brown sugar shopping list
- 1 cup flour shopping list
- 1/2 cup butter shopping list
- 2 large eggs shopping list
- 1.5 large very ripe bananas shopping list
- 2 Tbsp plain yogurt shopping list
- 1 Tbsp milk shopping list
- 1/4 cup chopped walnuts shopping list
- 1 Tbsp vanilla extract shopping list
- 1 tsp salt shopping list
- 1 tsp baking soda shopping list
How to make it
- Preheat oven to 300F.
- Butter and flour a 4 cup cake pan.
- Mash the bananas and add the vanilla extract, yogurt and milk. Set aside.
- In a bowl combine baking soda, salt and the flour and mix thoroughly. Set aside.
- Put the sugar and butter in a large bowl and beat with a mixer or by hand until light and fluffy. Beat in the eggs one at a time. Beat for about 1 minute each.
- Add the banana mixture and combine thoroughly.
- Add the flour and beat about 2 minutes. Mix thoroughly and scrape down the sides a couple of times while mixing.
- Stir in the nuts with a spoon.
- Pour the batter into the pan.
- Bake for 50-60 minutes. Test with a long wooden skewer to see if it is done. Cool on a rack in the pan about 30 minutes, Using a thin spatula or knife, loosen the cake CAREFULLY and remove from the pan See Photo. Cool the cake completely on the rack.
- This cake is very soft and slices more easily when it is completely cool. I used a serrated knife to slice it.
You can see that the cake rose just over the top, but it didn't spill out into the oven.
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