Print

Bruleed Banana Bundt Cake

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

Cake

  • 1 cup white sugar
  • 8 tablespoon butter, unsalted and softened
  • 3 large eggs, room temperature
  • 5 ripe bananas, mashed
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon cream
  • 1/2 cup chopped pecans *optional

Buttercream

  • 1 cup unsalted butter, softened but not melted
  • 3–4 cups confectioners sugar, sifted (you MUST sift this!)
  • 1/4 teaspoon regular salt
  • 1 Tlb pure vanilla extract
  • 2–4 tablespoon whole milk

Bruleed Banana

  • 1 yellow, but firm, banana sliced into 1/2” rounds
  • 1/4 cup white sugar

Instructions

Cake

  1. Preheat oven to 350F with the rack in the middle.
  2. Grease and flour a 12 cup bundt pan.
  3. In the bowl of a stand mixer cream the sugar and butter together until very pale yellow. ~5-7 minutes.
  4. Turn the mixer to low and carefully add the eggs one at a time stopping to blend between additions.
  5. Add in the oil and mashed bananas and mix just until combined.
  6. In another bowl whisk together the flour, salt, cinnamon, baking soda and baking powder.
  7. With the mixer on low slowly add in the flour mixture until the bowl is empty.
  8. Add in the cream and mix just to blend. Be careful not to over mix. *if adding pecans, add in with the cream.
  9. Remove from the mixer and using a spatula, scrape the sides and give a few mixes by hand.
  10. Empty the batter into the bundt pan evenly spreading around.
  11. Bake for 40-50 minutes or until a cake tester comes out clean but with a few moist crumbs.
  12. Place on a cooling rack for 10 minutes and then carefully invert to remove the cake from the pan. The cake should be pulled away from the sides. If not use a thin blade to carefully loosen.
  13. Allow to cool completely.
  14. While the cake is cooling make the buttercream.

Buttercream

  1. In a stand mixer fitted with the paddle attachment, beat butter for 5 minutes on medium until light in color.
  2. Shut the mixer off and add 3 cups of confectioners’ sugar.
  3. Turn your mixer on to the lowest speed (trust me, if you don’t, you’ll end up with a face full of sugar and dust!)
  4. Mix until the sugar has been fully incorporated with the butter.
  5. Increase the speed to medium and add vanilla, salt, and 2 tablespoon of milk.
  6. Beat for 3 minutes until light and fluffy.
  7. If your frosting needs a stiffer consistency, add the rest of the sugar.
  8. Once the cake is cooled spread on the frosting.
  9. Place the cake in the fridge for one hour to chill.

Bruleed Bananas

  1. When ready to serve, coat all sides of the bananas with the sugar and place on a foil-lined heat safe pan metal pan.
  2. Using a torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
  3. Allow to cool for a minute.
  4. Carefully flip over the bananas, sprinkle a little more sugar and using the torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
  5. Allow to cool for a minute and then gently place on top of the cake.
  6. Slice and serve.

Find it online: https://www.thekitchenwhisperer.net/2015/03/05/bruleed-banana-bundt-cake/