What do you do when you’re craving cake, you want it for breakfast, and you have two huge extra-ripe bananas? You make bundt cake banana bread of course!
The best thing about banana bread is the fact that it tastes like dessert and you can eat it at any time of the day. Sitting down for breakfast, eating a thick, fresh slice of that bread with a cup of black coffee is the perfect way to start those sleepy-eye Mondays. And guess what! You can still look skinny because technically banana bread isn’t cake, it’s a breakfast food! It’s genius! I wish I could give it’s creator a medal…and a hug. A nice, big, warm hug to thank them from all the hearts of the not-morning-people across the world.
Anyways, when I saw this recipe in the Pioneer Woman’s blog, I knew it was precisely what I was looking for. It would suit the needs of the split taste preferences of our family. It was sweet, cakey (yet somewhat dense), not overly banana-y, and actually quite pretty.
And how do you make this wonderfully sweet treat? Well, you start out by mashing up 3 medium/large overly ripe bananas.
You then cream together the softened butter and the sugar. (Oh I do love my kitchen-aid. It saves me loads of work and helps me keep my membership in the lazy club. I’m a premium member. That’s right. Be jealous.)
Next, you scrape the bowl to get all of the butter/sugar mixture into the bottom. Add the eggs one at a time, beating after each addition. After all of them are added, continue to beat until mixed thoroughly.
You then add the mashed banana mixture and beat until thoroughly combined. Make sure to scrape the bowls and beat again to make sure all of the butter mixture has been incorporated into the banana mixture.
Whisk together the flour, cinnamon, baking powder, and baking soda into a seperate bowl.
Alternately pour the flour mixture and sour cream into the banana/butter mixture until just combined.
Now chop up some walnuts into uneven pieces.
And fold them in. (The batter is thick, so you’ll get some pretty good muscles from this step.)
We’ll pack that into a bunt pan (use a nice, big bunt pan if you have one.)
Bake on 350 for an about an hour and ten minutes (I ended up adding five more) until a wooden tester comes out clean.
Let it cool, then level it off with a bread knife and invert it onto a serving plate.
Take a moment to marvel in your glory, then dig into a slice. Or two. Or three. Not that I did, but… I did.
It was pretty good. Much more like pound-cake texture-wise, but thats not a bad thing. Overall, a very nice recipe! And very picky-eater friendly!
Praise the Lord for banana bread. It helps us through those ugly Monday mornings, and finally makes cake acceptable for breakfast. Enjoy!
Bundt Cake Banana Bread
(Adapted from the Pioneer Woman’s Banana Bread)
- 2 sticks Butter
- 1-1/2 cup + 2 TBLS Sugar
- 3 whole Eggs
- 3 really ripe medium Bananas (mashed)
- 4 cups + 2 TBLS Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Baking Powder
- 1-1/2 cup Sour Cream
- 1 cup walnuts
Preheat oven to 350 degrees.
Grease and flour bundt pan.
Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
Combine dry ingredients in a separate bowl.
Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.