Wednesday, September 21, 2011

Banana Bundt Cake With Cinnamon Yogurt Glaze



Banana bread...it's one of those things that no one bakes on purpose.  The only reason I ever make banana bread is to prevent the bananas from growing limbs and attacking me in my sleep.  I do love it though, so I take pleasure in mashing my zombie nanners and eating their delicious flesh before they eat mine.  

By the way, a great way to obliterate the zombie banana army is with a potato ricer.




Reincarnated into slabs of soft, fluffy deliciousness.  Drizzled with sweet, yogurty war paint.



 Face what you shall become devil fruit!



 Banana Bundt Cake 

1 1/3 Cup Flour
3/4  Cup Sugar
2 1/4 teaspoons Baking Powder
1 1/2 teaspoon Cinnamon
2/3 Cup Butter, softened 
2 1/2 Very Ripe Bananas, mashed
2 Large or 3 Medium Eggs
2 teaspoons Vanilla

 Preheat oven to 325F/160C.  Grease and line/flour whichever pan you're going to use.

Combine all the dry ingredients and set aside.  Mash the bananas (use a potato ricer! It's very satisfying!) and mix in the softened butter.  Mix in the eggs and vanilla.  Add the dry ingredients to the wet and fold together to combine.  Pour into prepared pan.
  
 Bake 50 minutes to 1 hour, or until tester comes out clean.

Cool in pan ten minutes before turning out onto a rack.


Cinnamon Yogurt Glaze 

1/2 Cup Greek or Plain Yogurt
1/4 Cup Powdered Sugar, sifted
1/4 teaspoon Cinnamon 
1/2 teaspoon Vanilla 
 
 Mix all until smooth.  Chill 30 minutes before using.   This is also great for dipping apples!
 
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2 comments:

Talitha said...

ahaha, I loved your comment about the banana devil fruit :) Am currently baking your shortbread cookies, without luck, still not firming up and have been in the oven for nearly 30mins!! Will let you know if they survive >.<

Talitha xx

Jenna said...

Thanks :D They will not firm up, they will be very soft, they will looked barely cooked. They finish off when you take them out and let them cool. they are meant to be crumbly. If you bake them forever they are gonna be hockey pucks :P Shortbread should never look done, just a rule of thumb. Guess I should go over that post and mention that in case anyone else has a similar problem. Thanks for letting me know!

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