top.
Rosie always has bananas - either aging ungracefully on the counter or frozen solid in the freezer. Time to make a Banana Bundt Cake.
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 stick unsalted butter (1/2 cup), softened
1/2 cup vegetable oil
1 1/2 cups brown sugar
2 eggs, room temperature
1 TB vanilla
1 1/2 cups mashed bananas
1/2 cup plain Greek yogurt
1 cup chopped pecans, toasted
Heat oven to 350°.
Grease and flour a Bundt pan.
In a small bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, beat butter, oil, and brown sugar until smooth and fluffy, 2-3 minutes. Add eggs, one at a time, and mix well. Stir in vanilla, bananas, and yogurt until fully combined. Add in dry ingredients until just mixed. Fold in gently. Do not overmix; it causes cake to become dense. Gentle mixing keeps the cake tender. Fold in pecans.
Bake at 350° for about 60 minutes or until toothpick comes out with moist crumbs on it. Cool in pan 15 minutes, then transfer to wire rack and cool completely before frosting.
I’m using a simple powdered sugar glaze, but a cream cheese frosting or a brown butter glaze would both work nicely with this cake.
For the icing, I used 2 cups powdered sugar, the juice and zest of 1 small Mandarin orange, 1 tsp vanilla, enough cream to make a pourable glaze (1-2 TB), and a pinch of salt. When you get the consistency you like, drizzle the icing over top.
Here's the batter. Do not over mix. Gently fold in the ingredients.
Pour batter into buttered and floured Bundt pan, smoothing the top.
And bake. Cool in pan for about 15 minutes, then cool completely on wire rack before frosting.
I have found that a pinch of salt added to the powdered sugar mixture takes away that slight bitterness that I can taste otherwise.
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If you like, grate some of the orange zest into the glaze.
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