Classic Banana Bundt Cake – TWD (Rewind)

I know, I know. This isn’t what you came to see.

It’s Monday night and I finally remember the impending TWD. I quickly consult my lovely Blackberry Memo clearly marked “Baking (TWD)” and find that I don’t have everything that I need and let’s face it, I’m not going out. I’m lazy, see? So instead I become as resourceful as I can, grab the bible…erm book and flip through it looking for great recipes that I previously missed out on, telling myself it’s ok to miss a recipe once in a while.

My intentions are good, cross my heart. As long as I’m virtually feeding you SOMETHING delicious, I get a free pass… right?

So instead of this week’s TWD pick you get to hear about the black bananas I found in the back of my fridge (that I’m almost certain have been there for a month) and see this beautiful mini bundt instead of the caramel pots de creme you came to see. Let’s pretend it’s a fair trade. 🙂

I halved the recipe, used greek yogurt (which may explain the thickness of the batter) and baked in a 6 cup bundt pan. This bundt cake is dense and tender. It comes together like a dream! You mash your bananas and everything else is toss in and mix. Dorie says to rap the pan against your counter to release some of the bubbles and to even the batter but my cake batter was so thick and heavy (think: a thick muffin batter) that it was impossible and unnecessary to do so. I leveled it off with my spatula, popped it in the oven, said a mini prayer and baked it up. It baked up beautifully golden brown and smelled amazing. The cake is delicious on its own but I just couldn’t stop myself from adding some honey glaze all over it! Sue me. But I did forget the ceremonious chocolate chunks. Sadness.

For the honey glaze I whisked together 3/4 cup sifted powdered sugar, 2 teaspoons of honey and a light splash of heavy cream until uniform. If it’s too thick to pour add a small bit more cream.

For the recipe to this fab cake, click here.

If you love banana, try this one. I bet it would be great baked up in a square pan topped with cream cheese frosting, caramel drizzle, or even a peanut butter buttercream. Then served right out of the pan to friends with forks in hand.

For the caramel pots de creme, head on over to Peggy the Baker for the recipe. I’ll be making it soon. But I’m sunburnt. And lazy. End excuses.