A co-worker of mine brought me some really ripe bananas and asked that I make something with it and bring it to work the following Monday. I was happy to take them since I have lots of recipes I wanted to try out that have banana in the mix. This cake was so good. The sour cream made it super moist and the bananas were the perfect flavor. The original recipe is from Taste of Home, but I found the recipe on Amanda’s blog, Amanda’s Cookin. The cake can be served plain, but the addition of the brown butter glaze makes it super tasty!
Bananas-n-Cream Bundt Cake with a Brown Butter Glaze
For the Cake:
1/3 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts, optional
In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For the Brown Butter Glaze (recipe halved):
1/4 cup butter
1 1/2 cups powdered sugar, sifted
1 teaspoons vanilla
2 tablespoons milk
In a medium bowl, add powdered sugar. Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
Pour over the top of the cake and let it ooze over the sides.
Sources adapted from: http://www.tasteofhome.com/recipes/Bananas--n--Cream-Bundt-Cake