Tuesday, July 7, 2009

Banana 'N' Cream Bundt Cake

I made this cake last week to take to my parents' house and it was excellent. It tastes like banana bread essentially. Everyone who tasted it loved it and agreed it had the right consistency and texture- moist, solid, and delicious. I debated using a glaze but the recipe said it didn't need one so I listened. Next time I would probably use a glaze. It doesn't NEED one but it would definitely be good with one!

Source: Adapted from All Recipes


1/3 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla yogurt
3/4 cup chopped walnuts
confectioners' sugar


In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition.

Blend in vanilla. Add bananas and mix well.

Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, stirring just until combined.

Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Dust with confectioners' sugar before serving.

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