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)
3 tbsp butter, melted
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
Pre-heat oven to 350F.
In a bowl, sift together flour, corn starch, baking soda, baking powder and salt. Set aside. Grease and flour a bundt pan (or any other pan you choose to make this in, I’ve also made this in two 9 inch pans, baking times adjusted).
Using a mixer beat together sugar and oil. Beat in eggs, one at a time until fluffy (about 2 minutes). Beat in vanilla and bananas. Start adding some of the flour mixture, about 1/4 cup at a time, alternating adding milk. Once all the flour is in the batter, beat in the instant pudding. Once combined, pour batter into prepared bundt pan.
Bake 45 minutes. Then turn the oven down to 325F and continue to bake until golden and cooked through (usually another 15-20 minutes, but this will depend on your oven). Once fully baked, remove from oven and allow to cool completely.
Once cooled, make glaze by combining all ingredients. The pour glaze over cake.
I didn’t actually pour, I did the spoon/drizzle method, because I think it looks better than pouring.
Serve and enjoy!
This cake goes great with a cup of coffee and a good book. It’s also fantastic served to a friend with a little bit of gossip.
Truth be told, I’m not sure if I’m half monkey or something, but I want to keep making this cake, over and over and over. It’s a good idea, because I seriously think this might be my new favorite cake.
Stay tuned for lots of good new recipes and other fun things… like maybe some trip planning. How does that sound?