I’m getting goose bumps just typing its name! Bad. So bad that they were so good. So good that they were the most delicious cookies we’ve baked here to date. Our cousins visiting from Italy that month had me bake them a couple more times before they left. Browned butter heaven.
And then I thought about it again and how wonderful it would be in a bundt with bananas.
I’m so glad I gave in to temptation. Aren’t you?
Throughout the summer, I will post some fun summer baking recipes and I want you to share yours here with us. Link your Beautiful Bundt here using the easy Linky Tool.
What do you need to do? It’s easy! We’re kicking off the series with Beautiful Bundts! I just LOVE bundts. I love chocolate bundts, vanilla bundts. Berry bundts and swirl bundts…yes, yes, YES! I love them all!I want YOU to show us your BUNDTS!:)
- From now until June 12th, link your Beautiful Bundt cake. It can be an older post or something brand spanking new!;) That’s all you have to do!
- Check back on June 13th for the next part of our #SummerSweets series.
- You can tweet about your Summer Sweets with the #SummerSweets hashtag.
*You can check out the Show us Your Bundts-Beautiful Bundt board here on Pinterest. We want to see your BUNDTS on this board…so link to us.:)
Browned Butter Banana Bundt Cake
adapted from Chef Pandita via Dorie Greenspan
2 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 teaspoon salt
6 oz. butter (3/4 cup or 1 1/2 sticks)
1 1/2 cups light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups banana puree
1 cup buttermilk (or sour cream)
Preheat oven to 350F.
Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
In large bowl, whisk together the flour, baking soda, and salt. Set aside.
Let’s brown some butter: In medium-low heat, melt the butter. Rise the heat to medium and cook until the butter gently boils. Cook until the butter starts to brown and it develops a dark color. Carefully pour the browned butter into a bowl to cool for ten minutes.
In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer). Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas.
Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
Pour batter into prepared pan
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.
Powdered Sugar Glaze:
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups confectioners’ sugar
In a medium sized bowl, whisk together the milk, vanilla and about 1/2 cup confectioners sugar until smooth. Whisk in a little at a time the rest of the confectioners sugar until you achieve a glaze that is smooth. You want the glaze to be thick enough to to drizzle over the cake. Add more confectioners’ sugar as needed to obtain the right consistency.