National Bundt Day

When I ran across a blog post featuring National Bundt Day I figured the timing was perfect to make this Bananas & Cream Bundt Cake with Brown Butter Glaze. A couple weeks ago I purchased some "Manager's Special" bananas just for baking. While I have been waiting for them to turn brown, PE has been eating them. Each time I would catch him I would give him crap. Did he stop? No! Luckily I still had three left which was perfect for making the cake.

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Bananas & Cream Bundt Cake with Brown Butter Glaze
adapted from Amanda's Cookin'
Print Recipe

1/3 cup butter
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
3/4 cup chopped walnuts

In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Place a piece of waxed paper under the wire rack before adding the glaze.

Brown Butter Glaze

1/2 cup butter
3 cups powdered sugar, sifted
2 tsp vanilla
4 Tbsp milk

In a medium bowl, add powdered sugar. Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.

Pour over the top of the cake and let it ooze over the sides. Use a metal spatula to help smooth it out.

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Since Wednesday the following items have been made in my kitchen:
Wednesday - Roasted Butternut Squash and Caramelized Onion Pizza (recipe to be shared in a later post)
Thursday - tacos
Friday - Italian Bread Bowls and Pumpkin Bars (recipes to be shared in a later post)
Saturday - Corn Chowder that Cooking W. had made for the freezer swap.
Today - Marinated Chicken served with something (recipe(s) to be shared in a later post)

I have also been working on finishing up the designs for the calendars and finalizing the colors I will use for each month.