I made this banana bundt cake a couple of weeks ago for a brunch. I told the host that I would bring cinnamon roll, but I noticed another person had offered to bring cinnamon rolls too. In the end, two people brought cinnamon rolls.
I have a soft spot for cinnamon rolls, but three pans of rolls would have been a bit much. This cake is a dessert, but it's appropriate for brunch because it is a bundt and has minimal frosting. How do you like my logic?
You can tell from some of my photos that I wasn't able to remove the cake from the bundt pan without chunks tearing off. I added the broken off bits to their proper place, but it was permanently disfigured.
I greased the pan, but I didn't flour it. I probably should have let the cake cool a little more before trying to remove it from the pan. I let it sit in the pan for about five minutes before turning it over on a rack, but the pan was still quite warm.
Removing cakes from pans is a stressful affair. Extricating bundt cakes can be especially trying. If I were a perfectionist, I would have remade the cake. Instead I pieced it together, and tried to cover most of its scars with glaze.
This dessert consists of a cake recipe, a filling recipe, and a peanut butter glaze. The banana bundt cake recipe came from Dori Greenspan. I stole the peanut butter filling recipe from another bundt cake recipe on My Baking Addiction. I created the glaze myself.
The cake ingredients are 3 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 cup softened butter, 2 cups white sugar, 2 teaspoons vanilla extract, 2 large eggs, 4 ripe bananas, and 1 cup sour cream.
The filling ingredients are 2/3 cup peanut butter, 4 ounces softened cream cheese, 1 tablespoon butter, 3 egg yolks, 1 teaspoon vanilla, 1/3 cup granulated sugar, and 2 tablespoons all-purpose flour. The ingredients for the glaze are 4 tablespoons peanut butter, 4 tablespoons milk, and about 2 cups powdered sugar.
I started with the filling. In a bowl, I beat the butter and cream cheese together.
I beat in the peanut butter.
I added the sugar and eggs.
I added the vanilla and flour. I stirred to combined, and then set the filling aside.
For the cake, I creamed the butter for a few minutes.
I added the sugar and beat the mixture until it was light and fluffy
After several minutes I added the vanilla and eggs one at a time. I mixed well after each egg.
I mixed in the mashed bananas.
I added the baking soda, salt, and half of the flour. I stirred until the batter was incorporated.
I stirred in half of the sour cream.
I mixed in the remaining flour.
I mixed in the remaining sour cream.
I scooped three fourths of the batter into a greased bundt pan. I should have floured the pan as well.
I made a little divot in the center around the circumference of the bundt. I filled the divot with a ring of peanut butter filling.
I added the remaining banana cake batter on top of the peanut butter filling.
I baked the cake for 65 to 70 minutes at 350. I let it rest for about five minutes before attempting to remove it from the bundt pan. You can see that I was not totally successful. It was a scarred and mutilated cake. I let the cake cool completely.
For the glaze, I mixed together the peanut butter and milk.
I gradually added the powdered sugar.
I stopped adding powdered sugar once it had the correct consistency. I wanted it thick but pourable.
I spooned the glaze over the cooled cake.
I let the glaze harden before cutting into it.
The banana cake was delicious. It had a pronounced banana flavor. It was very moist and tender. It was a standout banana cake recipe.
The filling wasn't as good as I had hoped. The peanut butter flavor was too subtle. I used a different peanut butter filling in this chocolate bundt, and it was much better. This filling was not flavorful and the texture wasn't as creamy and smooth.
The glaze was peanut-y, smooth, and sweet. It encased the cake in a crisp layer of sweetness.
Overall, it was a pleasurable cake. The banana cake and glaze were on point. I would use a different peanut butter filling or omit it entirely.