Banana Bundt Cake
User Reviews
4.6
39 reviews
Excellent
Banana Bundt Cake
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Whether you're a banana person or not, this bundt cake is always a winner. How can you go wrong when it's drenched in chocolate ganache?
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Ingredients
- 4 over ripe bananas mashed
- 1 lemon zested, 2 teaspoons juice
- 3 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter 1 1/2 sticks, softened
- 1 ¾ cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups buttermilk
For the ganache
- 4 ounces semisweet premium chocolate - ideally Scharfenberger Ghirardelli or Lindt
- ½ cup heavy cream
Instructions
- Preheat oven to 275 degrees. Thoroughly grease and flour a 12 cup non-stick bundt pan - or spray with nonstick baking spray.
- In a small bowl, mix mashed bananas, lemon zest and lemon juice, set aside.
- In a medium bowl, mix dry ingredients: flour, baking soda and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each before adding the next. Stir in vanilla.
- Blend ⅓ of flour mixture and then add 1/3 buttermilk until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to over-beat.
- Add banana mixture to batter and mix until just combined.
- Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes or until a toothpick inserted in the center of cake comes out clean.
- Transfer the cake from the oven directly to the freezer (still in the pan) for 45-60 minutes. After cooling in the freezer, transfer the cake to a cooling rack for 1 hour.
- Meanwhile, prepare the ganache. Heat cream in a small saucepan over medium heat until hot but not boiling. While the cream is heating, finely chop the chocolate on a cutting board and transfer it to a small bowl. Pour hot cream over the chocolate and let it set for a few minutes until the chocolate softens. Use a whisk to carefully incorporate the cream into the chocolate until glistening and smooth.
- Invert the cake onto a cake plate or pedestal.
- Spoon ganache over the cooled cake, so that it runs over the ridges.
- Store cake covered in the refrigerator for up to 3 days. Good luck getting it to last that long.
Notes
- Jamie (My Baking Addiction) says that putting the cake in the freezer is what makes the cake so moist. I think the low oven temp would prevent it from drying out as well.
Nutrition Information
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Calories
491kcal
(25%)
Carbohydrates
69g
(23%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
88mg
(29%)
Sodium
288mg
(12%)
Potassium
306mg
(9%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
640IU
(13%)
Vitamin C
8.2mg
(9%)
Calcium
65mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 88mg | 29% |
| Sodium | 288mg | 12% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 65mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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