All That's Left Are The Crumbs: Banana Bundt Cake with Vanilla Caramel Glaze ~ #BundtBakers

January 19, 2017

Banana Bundt Cake with Vanilla Caramel Glaze ~ #BundtBakers

Our theme this month for #BundtBakers is Birthday Bundts. I am one of those unfortunate people who have a December birthday, and it always seems to be an afterthought, or just forgotten altogether. I really like the idea of celebrating in January instead. I can't wait to see what everyone has chosen as their Birthday Bundt.

I am not really a big fan of cakes covered in a lot of frosting and sprinkles, so I tend to chose a plainer cake as my birthday cake. One of my favorites is banana cake, so I went looking for a recipe that had a simple glaze or frosting. The one I chose had a yummy-sounding vanilla caramel glaze.

The original recipe was made in a mini bundt pan, and although I do have quite a few bundt pans, a mini bundt pan is not one of them. So I doubled the recipe and made it in a standard bundt pan. This bundt was quick and easy to put together, and is a great way to use up those extra bananas that are becoming overripe on your countertop.

Unfortunately I was rushing and messed up the glaze a little bit. I did not take the time to completely melt the brown sugar mixture, so the texture turned out a little grainy. The caramel still had a great flavor, but I would definitely take more care next time so that it is a nice shiny glaze.

If you would like to know more about #BundtBakers and see what the other bakers made for our Birthday Bundts theme please scroll down below the recipe. Thank you to Sue from Palatable Pastime for hosting this month.

Banana Bundt Cake with Vanilla Caramel Glaze
Printer Friendly Recipe
Ingredients
Cake ~

225g softened butter
295g sugar
½ teaspoon salt
2 medium bananas
4 eggs
10ml vanilla
60ml milk
250g all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon

Glaze ~

40g butter
⅔ cups brown sugar
5ml vanilla
15ml whipping cream
pinch of salt

Preparation

Cake ~

Preheat oven to 160℃.
Spray a bundt pan with non-stick spray.
In the bowl of a stand mixer cream together the butter, sugar, and salt until light and fluffy.
In a small bowl mash banana well, add eggs and beat until combined.
Add banana mixture to butter mixture, along with the vanilla and milk and beat well.
In a medium bowl add the baking powder, cinnamon, and flour, and whisk to combine.
Add flour mixture to the stand mixer bowl, and beat until the mixture is creamy in consistency.
Pour batter into the prepared bundt pan.
Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool slightly as you make the caramel.

Glaze ~

Add the ingredients to a small non-stick skillet over medium-high heat.
Keep stirring, the sugar will melt quickly and the glaze will start to bubble up.
Remove from the heat once it has thickened a little, but still seems a little thin to use as it will thicken as it cools.
Allow it to cool a couple minutes before glazing the cake. It should be thick enough to slowly roll down sides of cake, but not stiff.

Recipe by Mom Foodie

For US measurements please click here.

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what the other talented #BundtBakers have baked this month ~