Banana bundt cake

When I have a few very ripe bananas left at the end of the week I tend to bake banana cakesof some sort.  They are at their sweetest when they develop black spots and are perfect for baking with.

Sometimes I will go looking for some very ripe bananas to bake with in the supermarket, if I have ‘sudden urge’ to bake with bananas but they are difficult to come across so when I buy bananas for the fruit bowl I buy a few extra baking ones to give them time to ripen for when the ‘urge’ appears.  I have also been known to keep a few bananas in the freezer, all I need to do is defrost them first.  I first heard of this idea from a friend and at first I thought she was pulling my leg but she insisted that she does it a lot.  I tried it a few times but it is not a habit because I do not have excess amounts of bananas lying around but if you do then you are more than welcome to try freezing them.

Over the years I have built up quite a collection of various banana cake or banana bread recipes that I often refer to because they are a favourite in our house.

This one always goes down a treat and does not normally last long. In this recipe I am going to show you how to bake a banana bundt cake.

Ingredients

• 256 grams (2 cups) plain flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 256 grams(1 1/4  cups) caster sugar
• 1/2 teaspoon ground nutmeg
• 76 grams (1/3 of a cup) vegetable oil
• 3 ripe bananas, mashed
• 1 cup sour cream or plain natural yoghurt

Method

• Preheat oven to 175°Celsius/350°Fahrenheit
• Prepare your  25cm (10 inch) bundt pan by greasing it generously with butter and flouring it
• Put the mashed bananas in a large bowl, large enough to mix all your ingredients
• Add the oil, eggs and sugar and mix well with a wooden spoon
• Then add all your dry ingredients and finally the sour cream.

• Mix until smooth

• 
• Pour into the prepared bundt tin

• Bake for 50mins or until tester comes out clean, if you are tempted to check you can check after about 35-40 mins

• Let it cool in the tin for 10 mins before turning it out onto a cooling rack to cool completely

• You can sieve icing sugar on top to serve or enjoy as it is.

You will notice that with most of my recipes I do not tend to ice them, either I use a dusting of icing sugar or drizzle some water icing.  It cuts down on the calories. .