They say that necessity is the mother of invention. I’m hear to tell you that cravings and desperation are also the mothers of intervention. Recently I have had an overbearing craving for banana nut bread. They stick to your ribs, you know it is bad for you, but you just don’t care its so good banana nut bread. My craving won. Other than bananas, I pretty much keep every ingredient as a staple in our house. In fact, walnuts feel unlimited because I buy the Costco humongous size bag as the cost per ounce is awesome. So I bought some bananas and waited a week to let them reach overripe – dark brown skin mushy overripe. The perfect level of overripe for banana nut bread.
Mouth watering for banana nut bread and anxiously anticipating licking the spoon just like a kid, I pulled out all my ingredients, except the walnuts. My giant bag of walnuts had disappeared. Vanished. Poof. Gone. In its place, mass amounts of pecans. Pecans are a nut. It is banana nut bread. No one says it has to be walnuts. Pecans it is. Get it all ready and my loaf pan had gone MIA. No problem. I had a Bundt pan. Its still a loaf type pan. Below is what came from desperation and cravings…in other words inspiration for my Banana Nut Bread Bundt Cake.
Ingredients (makes one standard sized Bundt cake):
Banana Nut Bread
2 cups all purpose flour
2 cups white or brown sugar
2 large overripe bananas
4 large eggs
1 cup real butter (margarine or shortening just not the same), room temperature/softened
1 tsp salt
2 tsp baking soda
1 1/2 cups of pecan pieces
2 cups powdered sugar
3 tbsp of water
1/2 tsp vanilla or flavoring of choice
Putting It All Together:
1. Preheat your oven to 350 degrees. Spray oil into and completely covering the sides of the Bundt pan and set aside.
2. Mix flour, salt and baking soda in a large bowl. Set aside.
3. In a small bowl, mash the two bananas. Set aside.
4. Beat the four eggs until well combined in another small bowl and set aside.
5. In another large bowl, mix the butter and sugar together until combined and smooth.
6. Add the mashed bananas, beaten eggs, and pecan pieces to the butter and sugar mixture. Stir until well blended.
7. Slowly pour the wet ingredients into the bowl of dry ingredients. Use a large wooden spoon or spatula to mix ingredients together so that their are no lumps and the dry and wet ingredients are fully incorporated.
8. Pour the batter into Bundt pan and spread top with spatula to make sure it is even. Place into the preheated oven for about 50 minutes or until a knife comes out clean when inserted. Feel free to lick the spatula or spoon.
9. Let the Bundt pan cool for about 5 minutes and then turn over onto cooling rack. Remove Bundt pan and allow to fully cool.
10. Just before you serve, make glaze. Mix powdered sugar, vanilla or flavoring, and one tablespoon of water together until well combined. Add second and third until desired consistency. (You can even add a fourth if needed.)
11. Pour over the top of the banana nut bread Bundt cake and serve.
You can use the glaze or just serve it plain. I personally love serving it warm with butter spread on top of a slice…as if it needs any more butter, but man is it good! If you give my banana nut bread Bundt cake a try, let me know what you think.
Until next post!