Recipes..Roasted Banana Bundt Cake
This Roasted Banana Bundt Cake is a fun twist on the traditional banana bundt cake! Instead of adding banana puree to a cake batter, the banana pieces are roasted with butter and brown sugar, then the golden bruleed bananas and their syrupy juices are added to the cake.
Ingredients
For the cake:
3 cups bananas sliced, very ripe (about 4-5 small bananas)
1/2 cup brown sugar packed
1.5 tbsp butter cold, cut into small pieces
3-1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup buttermilk (1/4 cup + 2 TBSP) at room temperature
2 tsp vanilla extract
6 ounces butter at room temperature
1-3/4 cup granulated sugar
3 large eggs at room temperature
1/2 cup semi-sweet chocolate chunks
For the frosting:
3 ounces butter
4 ounces cream cheese at room temperature
3 cups powdered sugar 12 ounces, sifted
2 tsp vanilla extract
2 tbsp milk or more to taste
1/4 cup pecans toasted, chopped (optional)
US Customary - Metric
Instructions
To make the cake:
Preheat the oven to 400 degrees Fahrenheit. Spray a 10- to 12-cup bundt pan with baking spray or nonstick cooking spray.
Toss together the sliced bananas, packed brown sugar, and cold cubed butter in an 8x8 dish and roast the bananas for about 30-40 minutes. Stir every 15 minutes, and roast the bananas until they are bubbling and have golden brown spots. Reduce the oven temperature to 350 degrees, and set the bananas aside to cool slightly until warm but not hot to the touch.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine the buttermilk, roasted banana pieces, and vanilla extract. The banana pieces will be very soft and might start disintegrating a little, but some pieces should still hold their shape.
In the bowl of a large mixer, combine the softened butter and the granulated sugar, and beat until light and fluffy. Add the eggs one at a time, and beat until well-incorporated and smooth. Scrape down the bottom and sides of the bowl.
With the mixer running on low, add a third of the flour mixture, and mix until it is almost incorporated. Add half of the buttermilk, again mixing until it�s mostly mixed in. Add half of the remaining flour, then the rest of the buttermilk, and finish by adding the rest of the flour. Stop before it�s entirely mixed in, and gently finish stirring everything together by hand. Add the chocolate chunks or any other mix-ins.
Scrape the cake batter into the prepared pan. Bake the bundt cake for 55-65 minutes, until the edges pull away and the center springs back when lightly pressed. Let the cake cool for 15 minutes at room temperature before carefully inverting it on a cooling rack and letting it cool completely.
To make the frosting:
Place the butter in a small saucepan over medium heat. Cook it, stirring frequently, until it is a medium brown color and has a nutty scent, about 7-8 minutes. Remove it from the heat and let it cool slightly.
Beat the cream cheese in a mixing bowl with a whisk attachment until smooth and free of lumps. Add the browned butter and mix well. Add the sifted powdered sugar and vanilla extract, and mix on low until the powdered sugar is moistened. Increase the speed of the mixer and beat until you have a very thick frosting.
Add the milk and beat until the frosting is light and fluffy. This will give you a lovely frosting that�s perfect for spreading on cakes. If you would like an icing that is easier to pour, continue to add milk, a spoonful at a time, until it is the consistency you want.
Spread the frosting on the cooled cake and sprinkle the top with chopped toasted pecans. This cake can be wrapped in plastic wrap and kept at room temperature for up to a week.
Ingredients
For the cake:
3 cups bananas sliced, very ripe (about 4-5 small bananas)
1/2 cup brown sugar packed
1.5 tbsp butter cold, cut into small pieces
3-1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup buttermilk (1/4 cup + 2 TBSP) at room temperature
2 tsp vanilla extract
6 ounces butter at room temperature
1-3/4 cup granulated sugar
3 large eggs at room temperature
1/2 cup semi-sweet chocolate chunks
For the frosting:
3 ounces butter
4 ounces cream cheese at room temperature
3 cups powdered sugar 12 ounces, sifted
2 tsp vanilla extract
2 tbsp milk or more to taste
1/4 cup pecans toasted, chopped (optional)
US Customary - Metric
Instructions
To make the cake:
Preheat the oven to 400 degrees Fahrenheit. Spray a 10- to 12-cup bundt pan with baking spray or nonstick cooking spray.
Toss together the sliced bananas, packed brown sugar, and cold cubed butter in an 8x8 dish and roast the bananas for about 30-40 minutes. Stir every 15 minutes, and roast the bananas until they are bubbling and have golden brown spots. Reduce the oven temperature to 350 degrees, and set the bananas aside to cool slightly until warm but not hot to the touch.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine the buttermilk, roasted banana pieces, and vanilla extract. The banana pieces will be very soft and might start disintegrating a little, but some pieces should still hold their shape.
In the bowl of a large mixer, combine the softened butter and the granulated sugar, and beat until light and fluffy. Add the eggs one at a time, and beat until well-incorporated and smooth. Scrape down the bottom and sides of the bowl.
With the mixer running on low, add a third of the flour mixture, and mix until it is almost incorporated. Add half of the buttermilk, again mixing until it�s mostly mixed in. Add half of the remaining flour, then the rest of the buttermilk, and finish by adding the rest of the flour. Stop before it�s entirely mixed in, and gently finish stirring everything together by hand. Add the chocolate chunks or any other mix-ins.
Scrape the cake batter into the prepared pan. Bake the bundt cake for 55-65 minutes, until the edges pull away and the center springs back when lightly pressed. Let the cake cool for 15 minutes at room temperature before carefully inverting it on a cooling rack and letting it cool completely.
To make the frosting:
Place the butter in a small saucepan over medium heat. Cook it, stirring frequently, until it is a medium brown color and has a nutty scent, about 7-8 minutes. Remove it from the heat and let it cool slightly.
Beat the cream cheese in a mixing bowl with a whisk attachment until smooth and free of lumps. Add the browned butter and mix well. Add the sifted powdered sugar and vanilla extract, and mix on low until the powdered sugar is moistened. Increase the speed of the mixer and beat until you have a very thick frosting.
Add the milk and beat until the frosting is light and fluffy. This will give you a lovely frosting that�s perfect for spreading on cakes. If you would like an icing that is easier to pour, continue to add milk, a spoonful at a time, until it is the consistency you want.
Spread the frosting on the cooled cake and sprinkle the top with chopped toasted pecans. This cake can be wrapped in plastic wrap and kept at room temperature for up to a week.
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