Brown Sugar Banana Bundt Cake #BundtBakers

This delectable Brown Sugar Banana Bundt Cake also boasts browned butter in the batter! If you've never tried browned butter in a cake, prepare yourself. You are about to fall in love with the rich flavor it adds.

This month my Bundt Bakers group is sharing "back to school" cake recipes that slice up nicely and/or freeze well so that they are great in lunch boxes. One of my girls’ favorite treats when they were still at home was a light and fluffy banana cake straight from our favorite family cookbook, the 1980 edition of Good Housekeeping.

I can’t tell you if it freezes well, although though there is no reason it should not, but it never lasted long enough. I can tell you that it wraps up nicely for a snack at recess or lunch. For this month’s bake, I decided to take that original recipe and kick it up a flavor notch or two by browning the butter and switching out the white sugar for brown.

Ingredients
2 1/4 cups or 280g flour, plus a little for flouring pan
1 1/4 cups or 250g sugar
1 1/2 cups (3-4) well-ripened bananas
1/2 cup or 115g butter, softened, plus a little extra for greasing pan
2 eggs, at room temperature
2 1/2 teaspoons double-acting baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda or bicarbonate of soda
1/2 teaspoon salt

Method
Preheat oven to 350°F or 180°C and grease and flour a 10-cup Bundt pan. Here's an affiliate link to the pan that I used: Nordic Ware Jubilee Bundt. Isn't it a beauty?

Heat the butter in a small pot until it starts to brown. Remove from heat immediately and set aside to cool. Full instructions can be found here at The Cooking Actress. The talented Kayle has been my mentor in all things browned butter.

Into large bowl mixing bowl, put your peeled bananas.  Give them a quick whirl to mash. Add in the eggs and beat again briefly.

Now measure all the other ingredients onto the bowl.  With mixer at low speed, beat until well mixed, scraping the bowl often.

Now beat on high for five minutes, occasionally stopping to scrape the bowl again. Pour batter into your prepared pan.

 Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean.

Cool your Bundt cake for 10 minutes and then turn it out of pan.

Serve sprinkled with confectioners’ or powdered sugar.

Enjoy!

Many thanks to this month’s host, Wendy from A Day in the Life on a Farm for her behind the scenes work and for choosing such a fun theme. Check out all the back to school Bundts we are sharing today:

• Applesauce Bundt Cake from I love Bundt Cakes
• Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Brown Sugar Banana Bundt Cake from Food Lust People Love
• Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
• Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
• Peanut Butter and Jam Bundt Cake from The Queen of Scones
• Persimmon Pudding Cake from Sneha's Recipe
• Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
• Sesame Seed Bundt Cake from Katin špajz
• Twinkie Bundt Cake from A Day in the Life on the Farm
• Zebra Bundt Cake from Patty's Cake

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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