It was time to punt again. With a bundt. See how creative I can be very early in the morning as I write this? I didn’t think so. I do better work late at night. I’m a night owl. Who? Back to punting with bundts. Banana bundt cake happened. I have been obsessed with making bundts. Their domed and ridged shapes are much more exciting than a cake or bread.
I wanted to throw together a quick dessert for supper to please my P.S. (Pants for Sweets/hubby). I had a stack of very ripe bananas waiting for me to be energetic and make a buttload of banana bread. Why not banana bundt? Indeed! That was the last quick thing I did.
This bundt is amazingly good, just like banana bread but taller, and rounder, due to the bundt pan of course. I’d washed my dishes as I cooked dinner and had everything cleaned. Then I made this cake. Ooof da, I ended up with another whole stack of dishes.
I started by mashing the bananas well with a potato masher. That always works well for me. And of course I didn’t have room temp butter, so I microwaved the stick twice for 15 seconds and it was slightly melted but mostly firm still. Good enough. I added the sugar to the bowl and beat it until it was “light”, whatever that means. It wasn’t changing after a minute or two so I assumed this was “light”. It certainly wasn’t “dark”!
I beat in one egg at a time, making sure it was fluffy and creamy and blended well after each addition.
After I whisked the dry ingredients in a separate bowl, I added half of the mixture to the wet mixture and stirred well. Next the buttermilk was stirred in, then the other half of the dry mixture.
The batter was very slightly lumpy, but that was fine. Banana bread is that way as well.
I carefully spooned the batter into my sprayed bundt pan. This was the first time I tried getting away with just spraying the pan well and I can report that it worked fine! I baked the bundt for 55 minutes, setting the timer for 40 minutes then testing it with a toothpick every 5 minutes until it was done.
My bananas were fairly large, which could explain my cake taking a little longer than the suggested baking time. It’s always safer to rely on the toothpick test.
I let the cake cool for 30 minutes before I turned it out onto a cake plate. My pan is cast aluminum and fairly heavy so it cools slowly. I let the cake cool another 30 minutes before slicing and serving.
I whipped a brick of cream cheese with a few cups of powdered sugar and some vanilla for a frosting. It was easier to frost each piece when served rather than frost the entire cake. I cut the cake into wedges and stored it in a large Tupperware container on the counter and stored the frosting in the fridge.
The cake was heavenly. The moistness was very similar to my banana bread recipe, probably due to both recipes containing buttermilk. Buttermilk really is the best way to go with banana recipes. The cake wasn’t as heavy as I’d thought it would be, it was perfect. I didn’t notice the rum flavor at all, I realized after I’d eaten my dessert. I’d dial up the rum on the next batch.
Banana Rum Cake
1/2 cup butter; room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup vegetable oil
3 ripe bananas; mashed well (about 1 – 1 1/4 cups)
3 tablespoons dark rum (I’d add 5 tablespoons, the rum wasn’t noticeable)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Preheat oven to 350°F. Grease or spray a 10-inch bundt pan
In a large bowl, cream together butter and sugar until light. Add the eggs one at a time, beating until each has been incorporated before adding the next. Beat in vanilla extract, vegetable oil, mashed bananas and rum.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Add half of the flour mixture to the butter mix and stir to combine. Add in the buttermilk, followed by the remaining flour mixture. Pour batter into prepared pan and smooth evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Allow cake to cool for 20-30 minutes in the pan, then turn cake out onto a wire rack or plate to cool completely.
Store covered at room temperature.
Adapted from Baking Bites