THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.
Provided by blucoat
Categories Quick Breads
Time 1h24m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
- Whisk the flour, baking soda and salt together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
- Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
- OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
- MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
BANANA BUNDT CAKE
The BEST banana bundt cake recipe. Topped with cream cheese frosting, this moist banana bundt is easy and perfect for any occasion!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and cream into the butter at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed.
- Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas.
- With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then add the yogurt, followed by the rest of the flour mixture.
- Transfer the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
- Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil.
- Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving-it's even better the next day.
- To prepare the frosting, beat the cream cheese and butter on medium speed until smooth and combined, about 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the powdered sugar, then the vanilla bean paste and salt. Increase the speed to high, and continue beating until completely smooth and combined.
- Spread the frosting over the cooled cake, cut into slices, and enjoy.
Nutrition Facts : ServingSize 1 (of 16), Calories 422 kcal, Carbohydrate 66 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 64 mg, Fiber 2 g, Sugar 45 g, UnsaturatedFat 5 g
BEST BANANA PUDDING BUNDT CAKE
I mean, yes we could have used a different title that isn't as long as, The Very Best Banana Pudding Bundt Cake I've Ever Had, but it's the moistest cake!
Provided by Sweet Basil
Categories Easy Cake Recipes For Beginners
Time 43m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
- Add eggs, water, sour cream and oil. Whisk just until incorporated.
- Using rubber spatula, fold in bananas just until combined; don't over-mix.
- Pour into prepared bundt pan, lightly shaking to even out the batter.
- Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
- Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
- Optional, drizzle with cream cheese frosting
- Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC BANANA BUNDT CAKE
The best banana cake with cream cheese frosting!
Provided by RecipeGirl.com (shared from Dorie Greenspan's: Baking, From My Home to Yours)
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the speed to low and mix in the bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
- Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
- If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
- Use an electric mixer to blend together the frosting ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides.
Nutrition Facts : ServingSize 1 serving, Calories 477 kcal, Carbohydrate 71 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 292 mg, Fiber 1 g, Sugar 48 g
HEALTHY BANANA BUNDT CAKE
Delicious and healthy banana bread. Can add nuts if you like, i added chocolate chips, and they made the cake scrumptious...and a tad sinful!!
Provided by trishaje8
Categories Quick Breads
Time 50m
Yield 1 cake
Number Of Ingredients 14
Steps:
- preheat oven to 350.
- cream splenda and applesauce in small bowl.
- beat in egg whites.
- combine mashed bananas, milk, vanilla and almond extract.
- mix together flours, baking soda, salt, cinnamon and pumpkin pie spice.
- add small amount of flour mixture to banana mixture, stir until blended.
- add some of egg mixture to banana mixture, until blended.
- continue alternating between flour and egg until batter is fully incorporated.
- pour batter into well greased bundt pan.
Nutrition Facts : Calories 1311.4, Fat 5.3, SaturatedFat 1.2, Cholesterol 0.3, Sodium 1975.9, Carbohydrate 285.8, Fiber 32.6, Sugar 45.7, Protein 41.6
EASY BANANA BUNDT CAKE
Steps:
- Preheat your oven to 350°F and grease a 10 cup capacity Bundt pan.
- In a large bowl, mash the bananas until mostly smooth. Stir in the sugar, vegetable oil, eggs and vanilla.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt.
- Stir the flour mixture into banana mixture until just mixed. Do not overmix!
- Pour the batter into the prepared pan. Bake for 40-45 minutes or until a skewer comes out clean when poked into the cake.
- Cool for 15 minutes in the pan before turning out to cool completely.
- Dust with powdered sugar or drizzle with a simple powdered sugar and cream glaze (or both!)
Nutrition Facts : Calories 263 kcal, Carbohydrate 56 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 121 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
EASIEST MINI BUNDT CAKES
If you love banana bread, this will be the best mini bundt cake you've ever made. It's probably a good thing they're lightened up with healthier ingredients (like yogurt instead of oil) and perfectly portioned with a mini bundt pan. Because you'll definitely be back for seconds...and thirds!
Provided by Anjali Shah
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray your mini bundt pan with olive oil cooking spray or grease it with a little bit of butter.
- Mix the wet ingredients (bananas, greek yogurt, butter vanilla, eggs, sugar) together. Cream them together completely to give your cakes lift and lightness.
- Mix the dry ingredients together.
- Mix the wet and dry ingredients together, and pour into a mini bundt pan (kind of like you're making muffins, but instead they're little bundt cakes). Make sure to not overmix, or your cakes will turn out rubbery.
- Bake for 25 minutes at 350 degrees. Note - depending on your oven calibration, these might take less or more time to cook. Check them after 15-20 minutes and then frequently thereafter to make sure they don't overcook! Let cool, and then serve.
Nutrition Facts : ServingSize 1 cake, Calories 108 kcal, Carbohydrate 21 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 13 mg, Sodium 129 mg, Fiber 2 g, Sugar 6 g
BANANA BUNDT CAKE
Best Banana Bundt Cake - moist and yummy banana bundt cake, baked in mini bundt pans. Loaded with bananas, this is the best bundt cake ever.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Center a rack in the oven and preheat the oven to 350°F (176°C). Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
- Whisk the flour, baking soda and salt together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
- Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
- If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.
Nutrition Facts : Calories 520 calories, Carbohydrate 694 grams carbohydrates, Cholesterol 451 milligrams cholesterol, Fat 59 grams fat, Fiber 10 grams fiber, Protein 55 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1 bundt, Sodium 3673 milligrams sodium, Sugar 408 grams sugar
BANANA BUNDT CAKE
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!
Provided by carola
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
- Combine flour, baking soda, baking powder, and salt in a bowl.
- Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g
CHOCOLATE-BANANA BUNDT CAKE RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F. Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
- Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
- Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.
Nutrition Facts : Calories 469 kcal, Carbohydrate 63 g, Cholesterol 93 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 356 mg, Sugar 39 g, Fat 22 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
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