Tag: teacake

Six-Bananas Banana Bread Bundt Cake

Six-Bananas Banana Bread Bundt Cake-1

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.

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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-3

Print Recipe
Six-Bananas Banana Bread Bundt Cake
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
  1. Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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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SugarPlum Cinnamon Buttermilk Cake

SugarPlum Cinnamon Buttermilk Cake1

Happy Half New Year Everyone!!

You must be thinking who remembers or celebrates that! Neither do I! But got reminded of it on through WhattsApp messenger. Guys, we are in the middle of the year, we have finished 183 days of the year already! Another 182 days to go! Today is 184th day.. I know I am a day late in wishing you all but if none of you even remembered it then it doesn’t count, right? 😉

I can’t believe how half the year has already passed by and time has engulfed us in its speed that we can barely keep up! I have not even started ticking my to-do list of this year. So I really need to brace myself as soon it will be Christmas even before we know it!

And its finally raining in Bangalore!! Not as much as I would like but hey I am not complaining. Bangalore marked half of the year by gracing us with rain yesterday evening. I was so happy that I had to do a little dance, listen to my fave songs and bake! With cinnamon!!! I love how the aroma of cinnamon fills the house and this smell mixed with the smell of rain is almost heavenly!

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I had bought almost 2 kg of sugarplums from my regular supermarket as it was on sale! Half of them were super-ripe and sweet so it goes without saying that we enjoyed them just like that. Rest of them were quite sour and tart for which hubby & I both have got pretty low tolerance so I decided to use them in a cake.. A topping for a simple cinnamon buttermilk cake! They look like red jewels… So adorable it makes my heart sing! Plus, all the tartness is masked by the sweetness of the cake.

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As it was raining, there was music and I was in a mood to dance while I bake, I decided to whip the batter with hand. It was so therapeutic!!! No mixer is required for this cake and only 2 dirty bowls! Complete win-win.. 🙂

The plums I had were quite firm so slicing slivers from them was not so messy and quite pleasing experience. Be sure to use a sharp knife for this. Each plum will give around 8 slices.

Perfect as a coffee/tea time cake & perfect as a dessert served with vanilla custard or sweetened whipped cream or vanilla ice-cream!

Oh, did I mention it is healthy?? 😉


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SugarPlum Cinnamon Buttermilk Cake

Adapted from Super Natural Every Day – Heidi Swanson

Prep Time: 25 min | Baking time: 30 min | Serves: 12


  • 2 and 1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1/2 cup caster sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 and 1/2 cup buttermilk
  • 1/4 cup butter, melted and cooled
  • zest of 1 very large lemon
  • 6-8 sugarplums, thinly slivered (ripe yet firm)
  • 3 Tbsp granulated white sugar


  1. Preheat oven to 200 C/400 F. Grease an 11″ tart pan or quiche dish.
  2. Sift together flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate large bowl, whisk together the eggs, buttermilk, melted butter and lemon zest.
  3. Add dry ingredients into wet ingredients and mix until all the flour pockets disappear and the batter is just combined.
  4. Spoon batter into greased pan, tapping the pan over the working station. Smooth the batter with back of your spoon, spreading it out towards the edges. Arrange plums in a circular pattern or just scatter them around. Top with granulated white sugar evenly.
  5. Bake for 30 minutes or till the toothpick inserted in the center comes out clean. Serve warm with a dusting of icing sugar or vanilla custard or sweetened whipped cream or vanilla ice-cream.
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