Wednesday, January 25, 2017

Moist Banana Bundt Cake

Yesterday I set aside some time to do some baking for the after school kids.  I'm so busy cooking for them that I haven't been doing much baking and they sure like it when I bake.  Having almost 15 more of them to cook for this year has cramped my style.

 First I made them a sheet pan of white and milk chocolate blondies.

 Then I made them these two banana bundt cakes with cream cheese frosting.

 Here's the recipe for the cake:

  • ½ cup softened butter
  • ¼ cup canola oil
  • 2⅛ cup sugar
  • 2 tsp lemon juice
  • 1½ cup buttermilk
  • 3 eggs
  • 2 tsp vanilla
  • ½ tsp salt
  • 2 tsp baking soda
  • 3 cups all-purpose flour
  • 1½ cups smashed very ripe bananas

  1. Preheat oven to 350 degrees
  2. Grease and flour a bundt pan and set aside
  3. Smash the bananas and mix in the 2 tsp of lemon juice and set aside
  4. Using a mixer combine, butter, oil and sugar and mix thoroughly
  5. Add eggs one at a time and mix just until combined
  6. Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
  7. Add baking soda and flour mix gently and then add bananas and mix gently again.
  8. Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
  9. Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
  10. Remove and frost with Cream Cheese Icing. I use ½ cup softened butter, 1 (8 ounce) softened cream cheese, 1 tsp vanilla and three cups of powdered sugar.