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Recipe: Banana Bundt Cake

This recipe for Banana Bundt Cake came about because… you guessed it… I had to use over-ripe bananas…. Big sigh… sometimes I think Warren purposely leaves them to get over-ripe in the hopes I will bake something with them… and while I do love the Banana Bread recipe… I do want a change now and then… it was one of those times.

I searched recipes and settled on a Betty Crocker recipe… well sort of… I decided to use rum extract instead of almond.

Serve it with powdered sugar sprinkled on top.

For another serving option... I also served it with some caramel ice cream topping on top with a bit of Rum Whipped Cream… I think the flavors worked well together.


You can substitute vanilla or almond extract for the rum extract if rum is not your thing.

Same goes for the Rum Whipped Cream.. you can substitute Chantilly Cream instead…
The caramel topping was a nice addition with either the rum or the other options… make sure to use a thick caramel topping like Hershey’s in the jar.

The original recipe used 1 cup of mashed ripe bananas…. They listed it as 2 medium bananas… I think about 3 bananas would make 1 cup… I used 1 ¼ of banana (4 bananas) and it seemed perfect.

I listed the extract as ½ - 1 teaspoon… if you like rum use 1 teaspoon.. if you only want a hint of it.. use ½ teaspoon…. likewise with the substitutions.

I use the bananas when they’re almost black.. they’re so soft and sweet when they’re like that… and very easy to mash.


Recipe: Banana Bundt Cake

All you need:

1 pkg. (15.25 oz.) Betty Crocker Super Moist Yellow Cake mix
1 ¼ cups mashed bananas
1/3 cup water
1/3 cup vegetable oil
3 eggs
½ -1 teaspoon rum extract (or vanilla or almond extract)

Suggested Toppings:

Caramel ice cream topping
Whipped cream

All you have to do:

Preheat the oven to 350 degrees F for a shiny metal or glass pan or 325 degrees F for a dark or non-stick pan.

Grease and flour the pan.

In a large mixing bowl, using the paddle attachment, beat the all the ingredients EXCEPT for the caramel topping and whipped cream, at low speed for 30 seconds or until just mixed.

Then beat at medium speed for 2 minutes, scraping the sides occasionally.

Pour batter into the prepared pan.

Bake for 50 minutes or until a toothpick comes out clean.


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