I’ve rewritten this post about three times, trying to come up with something as epic as the recipe to come. But I can’t. My brain is asking me for a rest.
Between work and blogging, my creative juices are dried up, in terms of writing that is. Because recipes… I’ve got sooooo many for you to look forward to. But first let’s talk about bananas.
I’m a banana fiend. I eat one daily. I learned it from my mother, she probably eats two daily. That’s ok.
Bananas are on the top of my list of things I think are out of this world, let’s talk about my other favorite thing on the planet: cake.
And combine the two… Banana Cake! Why not? In fact, this cake was so good it had to be made twice. It really was THAT good.
Ok I’ll be honest. I really made this twice, because the first time around I hated my pictures. It was a labor of love (or gluttony or vanity?) to make it again, but that just means I know the recipe is extra perfect for you.
I know everyone and their mother has a recipe for banana cake (and no, this is NOT banana bread).
Even if you think it looks similar, trust me. This is definitely banana cake. What’s the difference?
Texture. Banana bread is dense. This is lighter, and it has an icing. Icing goes on cake. True story.
Epic Banana Bundt Cake
2 cups + 2 tbsp all purpose flour
2 tbsp corn starch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 1/3 cup sugar
1 cup canola oil
1/2 tsp vanilla
2 bananas, very ripe and mashed
1/2 cup milk (I used almond milk)
1 package vanilla instant pudding (3.4 oz)
1 1/2 cups powdered sugar
3 tbsp heavy cream (or milk)
1/2 tsp vanilla (optional)
1-2 tsp of water for thinning, if necessary