SIX bananas! Yep, you read that right! Do you think I’ve lost it? Hell, NO! Please read on.
We’ve been experiencing heavy downpours in the evenings around here since past 2 weeks and to me gloomy mornings and rainy evenings are synonymous with a slice of banana bread + a cup of strong coffee with a dash of milk. I love experimenting with my no-oil/butter and egg-free banana bread recipe (it’s a staple in my house and uses 3 ripe bananas) by changing the add-ins every time. I developed that recipe first by using raspberries but on other occasions I have added walnuts, chocolate chips, cocoa and strawberries add-ins.
This particular banana bread is all the more special because the batter here uses SIX (no kidding!) VERY RIPE bananas which imparts super-intense banana flavour to this bundt cake. I love all the above mentioned banana bread versions dearly but this here has become my favourite. I had very ripe banans sitting on the counter, begging to be used. The husband and I both ended up picking up a bunch of bananas on the same day. Due to chill in the air I have traded my usual breakfast of smoothies made with frozen bananas with piping hot cinnamon stovetop oatmeal so I had to come up with a way to use up this substantial quantity of bananas at my disposal. That’s when I developed this recipe which absolutely deserves a place in your repertoire too, prefect for times when you find yourself drowning in excess ripe banana situation like myself. I used some more bananas to bake chocolate chip banana brownies (recipe next up!) later in the week which turned out pretty good as well.
This is your quintessential banana bread laced with sublime flavour from cinnamon and nutmeg. The addition of spices also makes your house smell divine while baking. Also, it’s baked in a bundt pan instead of a loaf pan and in my book, bundt > loaf! ❤️
Bundt cakes are truly awesome when baking for groups, potlucks and picnics. This cake is soft, moist and the crumb; gorgeous. It could be baked ahead and travels beautifully because it’s quite sturdy. Serving it warm just out of the oven is highly recommended and so is generous drizzle of sea salt caramel sauce. A scoop of vanilla takes it few notches up and is just the thing for your post-dinner dessert cravings. You could obviously have a slice for breakfast because B-A-N-A-N-A-S!
I’ll leave you to a recipe now. Do leave a comment if you have any questions or just to say hi. Have a great rest of the week people!
Six-Bananas Banana Bread Bundt Cake
Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
In a large microwave-safe mixing bowl, melt the butter at high power for 30-60 seconds. Let cool for 5 minutes. Whisk in eggs using hand whisk, one at a time, until completely incorporated followed by white sugar and cane sugar. Whisk in yogurt, vanilla and 2 1/2 cup mashed bananas.
In another bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Gently fold in dry ingredients to the wet ingredients using rubber spatula.
Transfer batter to the bundt pan and bake for 55-60 minutes. Mine was done in 57 minutes exactly. Let the cake cool in the bundt pan placed on a wire rack. After about 10 minutes of cooling, invert the cake on wire rack and pour sea salt caramel sauce on top. Slice and serve warm. Store cake in an airtight container in the refrigerator for 3-4 days.
I have used 1/2 cup sugar in total in this recipe as I wanted to top the cake with sea salt caramel sauce. You could add another 1/4-1/2 cup sugar to the cake batter if you prefer sweeter cakes.
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These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉
Banana Oatmeal Yogurt Pancakes
Makes: 10-12 pancakes (3-inch size) | Serves: 2-3
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
- 1/2 cup all-purpose flour*
- 1/2 cup oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
- 1/2 cup yogurt/buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup brown sugar
- 1 Tbsp unsalted butter, melted plus a bit more for greasing
- Maple syrup, to serve
*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.
- In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
- In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
- Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
- Serve hot, topped with some maple syrup.