Banana Bundt Cake

This week I’m sharing my recipe for a basic banana bundt cake – this has become an essential bake in 2020.

It’s been a couple of years since I have made a bundt cake, mostly because I never usually have much luck with the pan… The cake breaks and gets stuck in the crevices. When I found my bundt pans again, I just knew I had to use them as they have been neglected in recent years.

Plus, when the coronavirus lockdown was implemented in the UK, it seemed like everybody and their mother were making banana bread… So, I’m jumping on the trend months too late.

Banana bread is always a winning idea, right? Who doesn’t enjoy a slice with a cup of tea or coffee.

The amount of batter this recipe yields the perfect amount for a standard bunt pan

Anyway, let’s get started, shall we?

 

Ingredients:

200g Butter.

350g Granulated sugar.

4 Eggs.

4 Ripe bananas.

450g Plain flour.

2 tsp Baking powder.

1 tbsp Ground cinnamon.

Up to 4 tbsp Milk (only if needed).

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I recommend by starting with your ingredients and weighing them up in advance, greasing your bundt pan with some butter (or release spread, I found some on Pinterest), preheating your oven to 180˚c/350˚f and get any equipment you may need, such as a stand mixer and a silicon spatula.

To start on the recipe, take a large mixing bowl and place in the butter and granulated sugar and beat them together until they are lighter and fluffier in colour and consistency (around 7 or so minutes should work. Just keep your eye on it).

Once your have achieved lighter and fluffier, you can then go ahead and give the bowl a good scraping down, Thai is just to incorporate any bits that may not have been fully worked in earlier on.

Next you can start to add your eggs, one at a time, beating well in-between each addition. As you add the eggs into the mixture, you’ll notice it becomes looser in consistency and this is normal, if it looks a little split or curdled, don’t worry too much.

Then you can go ahead and add in all of the mashed banana and fold that in until its fully incorporated. Once the banana has been incorporated, you may noticed that the mixture has split and this is normal as the amount of moisture from the banana is too much but don’t worry – it will be corrected in the next stage.

You can then go ahead and give the bowl a good scraping down, again just to incorporate any bits that may not have been fully worked in.

Now you can take your plain flour, baking powder, salt and ground cinnamon and add them into the mix, passing through a sieve first o remove any lumps that may be in the mix.

Mix on a low speed to start, working your way up to a meidum speed and mix until almost all of the dry ingredients have been incorporated, then stop mixing. You don’t want to over work the gluten as that will result in a tougher texture cake.

If you find the cake mixture to be a bit too firm, feel free to add a small amount of milk to help loosen the consistency.

When you’re ready, you can then grab your prepared bundt pan and add the cake mixture into the bundt pan, then level it off as best you possibly can.

Now place the bundt tin into the oven and bake for around 50-55 minutes. A tester should come out clean when inserted into the centre of the baked cake. Allow to cool for around half and hour (or until you can handle the tin.

Once you’re ready to remove the cake from the tin, you can place a cooling rack on top of the tin and flip it around so the bundt pan is on top and the coming rack is underneath – you should have heard the cake move and fall (in one piece I hope) onto the cooling rack. Then you can cautiously remove the tin and see if your cake has come out in one piece or not.

This is normally the nerve wrecking stage for me, not any of the other stages just this one. It’s right at the end and can be really off putting if it doesn’t turn out correctly.

Anyway, you can let the cake cool fully and then enjoy it. I like a slice on its own but you can also enjoy it with some cream or ice cream, if you’d like!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.