Tuesday, 12 July 2011

Banana Breakfast Cake

I know, you are at a dilemma. You desperately want to do something with those darkening bananas before the fruit flies find them, and yet you are bored with the regular banana loaves. They are so... rectangular. What if you wanted something a little prettier? You know, in case William and Kate drop by for elevensies.

Not to worry, this banana breakfast cake is designed to be made in your favourite Bundt (or good quality Bundt knock-off, I won't tell) and makes quite a pretty statement on your brunch table.

Generally I keep leftover baked goods in cake domes in my kitchen, but with this humidity I tend to portion them out and freeze them. That way I can just throw an individually wrapped slice in a lunch bag and it will be defrosted before my love bug gets to work. Yeah, I called him love bug. Just testing to see how many of his co-workers read this.

Now get baking!
Banana Breakfast Cake 
adapted from Nordicware Bundt Classics

1¾ cups sugar
2/3 cup butter, softened
3 ripe bananas, mashed
2 eggs
1 tsp vanilla
3 cups AP flour
1 1/3 cups buttermilk
2½ tsps baking powder
1 tsp baking soda
¾ tsp salt
1 cup dried cherries or dried cranberries
1 cup chopped California walnuts

Heat oven to 325°F. Grease and flour a 10-12 cup Bundt pan.

In a large mixing bowl, mix sugar, butter, bananas, eggs, and vanilla until very light and fluffy. Add all remaining ingredients; mix well. Spoon batter into prepared pan.

Bake at 325°F for 70 to 80 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Serves 16.