I’m elated to be back in the swing of sharing recipe development and food photography for all of my loyal readers here in 2019. My return to basics begins with this luscious Glazed Banana Bundt Cake which I tastespotted on the interwebs a few days after the new year. Naturally, I had every ingredient in my pantry right along with frozen overripe bananas. This cake got rave reviews at a recent potlock and makes the perfect early morning or late afternoon treat with tea or coffee
Glazed Banana Bundt Cake
Ingredients
dry
3 cups all purpose gluten free flour blend
2 teaspoons baking soda
3/4 teaspoons salt
wet
1 + 3/4 cups sugar
1 1/2 sticks unsalted butter, room temp
2 teaspoons vanilla extract
1 cup unsweetened applesauce
1+ 3/4 cup mashed banana (use overripe bananas)
2 eggs separated
Preparation
- Preheat oven to 350 degrees F.
- In a small bowl whisk together dry ingredients, set aside
- In a Kitchenaid stand mixer, cream butter and sugar until light and fluffy
- Add in separated egg yolks and vanilla
- Slowly beat in flour blend and applesauce until completely blended
- Beat in mashed banana, use a silicon spatula of white sides of bowl ‘
- In a separate bowl, beat separated egg whites until stiff peaks form
- Fold egg whites into mixture as the last step (batter will be thick)
- Spray bundt pan generously with non-stick spray
- Slowly pour mixture into bundt pan
- Bake 45-55 minutes
Source: Life Made Simple Bakes
