The Pioneer Woman Tasty Kitchen
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Banana Bundt Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My youngest son is addicted to cake. I am always experimenting with new cake recipes with lower sugar and butter content. I lowered the sugar amount in this recipe by adding lemon juice. The lemon enhances the banana’s sweetness. Adding plain yogurt gives depth to the cake, so I can use less butter. He loves it!

Ingredients

  • 3 cups All Purpose Flour (I Use King Arthur's Unbleached Cake Flour)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Cloves
  • ½ teaspoons Salt
  • 1 whole Lemon, Juiced
  • 4  Very Ripe Mashed Bananas
  • 2 sticks Unsalted Butter, Softened (Salted Butter Can Be Substituted)
  • 1 cup Granulated White Sugar
  • ¼ cups Brown Sugar (light Or Dark)
  • 2 teaspoons Vanilla Extract
  • 4  Large Eggs, Preferably At Room Temperature
  • 1 cup Plain Greek Yogurt

Preparation

Do not preheat the oven. Grease and flour a 10-inch Bundt pan (Baker’s Joy spray works great).

Whisk together the flour, soda, cinnamon, ground clove and salt. Set aside.

Add the lemon juice to the mashed bananas. Set aside.

Beat the butter in a large bowl, until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla, and then add the eggs one at a time, beating for at least 1 minute after each addition. Reduce mixer speed to low and mix in the banana and lemon mixture.

Fold in half of the dry ingredients, then the yogurt, and finally the rest of the dry ingredients. Scrape the batter into the pan, gently level the top.

Center a rack in the oven and preheat the oven to 350ºF. Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes—if it’s browning too quickly, cover it loosely with a foil tent.

Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you’ve got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving. It’s better the next day.

I usually sift confectioner’s sugar over the cooled cake. No need for glaze or frosting.

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Profile photo of doodah

doodah on 8.21.2012

A very moist cake, just slightly sweet. I added a jar of baby food prunes (because it was their time) and it was delightful. Thanks!

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