Once again, my husband has purchased bananas to eat along with his work-out routine, and once again he’s been forgetting to eat them. Predictably, I was once again left with 3 overly ripe bananas on my hands and one more dilemma in my head. I couldn’t make banana bread because I don’t have a bread pan, and I didn’t want to throw the bananas away either. I also did not want to spend a ton of time on thinking what to do with these 3 black bananas, so I settled on a simple cake that is light and fluffy and emphasizes the banana flavor.
By the way, this is my 19th post for November NaBloPoMo. I have a lot going on at work right now, and we’re also fixing a lot of things around the house, moving furniture around, etc., so it’s been pretty busy in the last few days. This cake is perfect for times like these – when you’re so busy, you don’t want to fuss with anything difficult in the kitchen. Basically, just throw ingredients together, mix, and bake. The end result is a wonderful simple cake that you can reward yourself with and enjoy with a cup of hot tea or coffee.
Banana buttermilk bundt cake with lemon glaze
Prep time: 30 min
Cook time: 60 min
- 2 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 ripe bananas
- 3 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
1) Preheat oven to 350 F.
2) In a bowl, mix flour, baking powder, and salt.
3) In a separate bowl, beat the butter and sugar for about 3 minutes on high until the mixture becomes of lighter color. Add eggs and vanilla and continue beating on high for 3 more minutes until mixture is creamy and fluffy. Mash bananas with a fork and add to the mixture. Continue beating with mixer on high for 2 or 3 minutes until well blended.
4) Add half of flour mixture to batter, beating on low speed until well combined, then add half of buttermilk, mix, then add the other half of flour mixture, beat until just combined, and then add the rest of buttermilk and mix to combine. Do not overmix.
5) Grease bundt pan with Baker’s spray (the one with the flour). Spread cake batter into the pan just below the pan edges. Bake for about an hour. Test if cake is done, using toothpick, it should come out clean of batter if inserted in the middle.
6) Let the cake cool for about 40 minutes, then invert the cake into a serving platter. If you have trouble releasing a cake from bundt pan, follow my very detailed instructions on how to release a cake from a bundt pan at the end of this post.
To make lemon glaze:
1) Beat lemon juice and sugar on high until creamy and well blended. If you like a thicker glaze, use even less lemon juice than indicated.
2) Spread the glaze over the cake, letting it pour down the sides.