{"id":10985,"date":"2025-12-02T05:09:14","date_gmt":"2025-12-02T12:09:14","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10985"},"modified":"2025-12-02T16:12:13","modified_gmt":"2025-12-02T23:12:13","slug":"banana-bundt-cake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/banana-bundt-cake.html","title":{"rendered":"Banana Bundt Cake"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><em><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Banana cake for those who don&#8217;t want it &#8220;too banana-ie&#8221;.\u00a0 Cream Cheese Glaze is good.\u00a0 Brown Sugar Icing is good.\u00a0 You decide!<br \/>\nBesure to measure the volume of your bunt pan &#8211; mine is 8-9 cups.\u00a0 I had to divide the dough and cook the cake twice.<\/span><\/em><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><strong>Cake Ingredients:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 c sour cream (8 ounces), at room temperature<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">2 large eggs, at room temperature (add 1 more for altitude)<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 stick (4 ounces) plus 1 tablespoon butter, melted, divided<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">3 1\/2 c plus 1 tablespoon all-purpose flour, divided<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">2 1\/2 tsp baking powder<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1\/2 tsp baking soda<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 1\/2 c very ripe mashed bananas (3 large or 4 medium )<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 2\/3 c granulated sugar<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1\/2 c packed dark or light brown sugar<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1\/2 c neutral oil, such as canola or vegetable<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 Tab vanilla extract<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 tsp kosher salt<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 c pecans (about 4 ounces), finely chopped (optional)<\/span><\/li>\n<\/ul>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><strong>Cream cheese glaze and garnish ingredients:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">4 oz cream cheese, room temperature<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1\/4 c pecans (about 1 ounce, optional)<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">2 Tab milk<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1 tsp vanilla\u00a0<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">1\/2 c powdered sugar<\/span><\/li>\n<\/ul>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif;\"><strong><span style=\"font-size: 20px;\">Brown Sugar Icing:<\/span><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">c<\/span><span class=\"wprm-recipe-ingredient-name\">\u00a0butter<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into cubes<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">c<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">brown sugar<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">packed<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> Tab<span class=\"wprm-recipe-ingredient-name\">milk<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span><span class=\"wprm-recipe-ingredient-name\">vanilla\u00a0<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">\u00be<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">c<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">powdered sugar<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">c<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">chopped toasted walnuts or pecans<\/span><\/span><\/li>\n<\/ul>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif;\"><strong><span style=\"font-size: 20px;\">Cake Directions:<\/span><\/strong><\/span><\/p>\n<div class=\"Recipe__instructionsGroups\">\n<div id=\"instructions-803780642-instructiongroup-1\" class=\"Recipe__instructionsGroup\" style=\"text-align: left;\" data-testid=\"Recipe__instructionsGroup\">\n<div id=\"step-803780642-instructiongroup-1-1\" class=\"Recipe__instructionStepContent\">\n<ol>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Heat the oven to 350\u00b0. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Mix 1 tablespoon of the melted butter and 1 tablespoon flour together in a small bowl until smooth. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Brush a 12- to 16-cup Bundt cake pan with all of the paste, making sure to brush the tube. (Baking spray with flour works too)<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Mix the remaining 3 1\/2 cups flour, baking powder, and baking soda together in bowl.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Peel and mash bananas in a large bowl until smooth.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Mix in sour cream, 2 eggs, remaining melted butter, sugar, brown sugar, oil, 1 vanilla, and salt until smooth.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Add the flour mixture.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Add pecans if using.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Fold until just combined and no dry bits of flour remain. The batter will be lumpy.\u00a0 Do not over mix.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Scrape the batter into the Bundt pan.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Smooth the top.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Bake until a comes out clean and the cake is starting to pull away from the edges of the pan, 50 to 65 minutes.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Place the pan on a wire rack and let cool for 15 minutes. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Flip the cake out onto the rack and let cool completely before glazing, about 1 1\/2 hours more.<\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Meanwhile, toast the pecans for garnish if using. Spread pecans on a rimmed baking sheet. Bake until evenly golden-brown and fragrant, about 5 minutes. Let cool completely, then finely chop.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\"><strong>Glaze Directions\u00a0:<\/strong><\/span><\/p>\n<\/div>\n<\/div>\n<div id=\"instructions-803780642-instructiongroup-2\" class=\"Recipe__instructionsGroup\" data-testid=\"Recipe__instructionsGroup\">\n<div id=\"step-803780642-instructiongroup-2-1\" class=\"Recipe__instructionStepContent\">\n<ol>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Mix cream cheese, milk, and vanilla in a medium bowl until smooth. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Mix in powdered sugar until smooth. It should be able to coat the back of a spoon, with the excess slowly dripping off. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Transfer the cooled cake to a cake stand or serving platter. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Spoon the glaze over the top of the cake, nudging it with the back of the spoon over the sides so it drips down. <\/span><\/li>\n<li><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\">Sprinkle with the finely chopped pecans and let sit for at least 5 minutes before slicing (this is a soft glaze that does not harden completely).<\/span><\/li>\n<\/ol>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif;\"><strong><span style=\"font-size: 20px;\">Brown Sugar Icing Directions:\u00a0<\/span><\/strong><\/span><\/p>\n<ol>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">In a small saucepan combine butter, brown sugar and milk. <\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Bring to a simmer, stiring frequently.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Cook until the sugar is dissolved, a minute or two. <\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Remove from the heat and cool for 5 minutes.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Add vanilla. <\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Add powdered sugar \u00bc cup at a time, stirring vigorously, until desired consistency. The icing will start to firm up quickly. <\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\">Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.<\/span><\/li>\n<\/ol>\n<p style=\"text-align: left;\"><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\"><strong>Serves:<\/strong> 12 to 16<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 20px; font-family: arial, helvetica, sans-serif;\"><strong>Source:\u00a0 <\/strong>thekitchn.com<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif;\"><span style=\"font-size: 20px;\"><strong>Note:<br \/>\n<\/strong><\/span><span style=\"font-size: 20px;\"><strong>To Ripen &#8211;<\/strong>\u00a0Poke unpeeled bananas all over with a fork or knife.\u00a0 Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they&#8217;re as soft as you want.<\/span><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 20px;\"><strong>To freeze<\/strong> &#8211;\u00a0 <span style=\"text-decoration: underline;\">Peel<\/span> and place in a freezer-safe bag or container.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Banana cake for those who don&#8217;t want it &#8220;too banana-ie&#8221;.\u00a0 Cream Cheese Glaze is good.\u00a0 Brown Sugar Icing is good.\u00a0 You decide! Besure to measure the volume of your bunt pan &#8211; mine is 8-9 cups.\u00a0 I had to divide the dough and cook the cake twice. Cake Ingredients: 1 c sour cream (8 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/banana-bundt-cake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Banana Bundt Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-10985","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/115649895411607270","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10985"}],"version-history":[{"count":10,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10985\/revisions"}],"predecessor-version":[{"id":11019,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10985\/revisions\/11019"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}