I originally found this delicious recipe on Ingrid’s blog, 3 B’s…Baseball, Baking & Books. She found it on Bunny’s blog, Bunny’s Warm Oven, and Bunny found it on Taste of Home. The Brown Butter Glaze that coats this cake so perfectly, was found on Recipezaar.
More Bundt Cake Recipes
Bananas n Cream Bundt Cake with Brown Butter Glaze
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- 1/3 cup shortening
- 1-1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups mashed ripe bananas about 3 medium
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 8 ounces sour cream
- 3/4 cup chopped walnuts
Brown Butter Glaze
- 1/2 cup butter
- 3 cups powdered sugar sifted
- 2 teaspoons vanilla
- 4 tablespoons milk
- 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
- 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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Cake is delightful and has a taste and aroma that is very inviting. I never use shortening if I can do otherwise. I used half a stick of really good quality butter here. I also cut the glaze quantity in half and its fine. I have been a scratch baker for over fifty years and I can honestly say this is some pretty good banana cake.
I am so glad that you liked it Kathy!
Looks heavenly! Like you, I’ve got bananas browning on my fruit tray and several others in the freezer, and I was looking for something to make with them. The only thing I don’t have (and hardly ever use is shortening). Do you think butter would work? what about plain canola or even a mixture of canola/butter & applesauce? Whenever possible, I try to reduce the fat by half ’cause it makes a BIG difference when you eat sweets as much as I do :) Thanks for all the wonderful recipes!
Amanda Formaro says
Replacing butter for shortening is possible, but butter has a higher water content. Butter has a lower melting point and can change the texture of the final result. If you are trying to avoid trans-fats, Crisco now makes a shortening with no trans-fats. If you decide to substitute, you may need to cut the butter back a little.
i am so glad to hear this, it's one of my favorite cakes! Thanks!
I was reading some of your other receipes, and saw this one….was looking for something to do with bananas…..made this cake today-and it was to die for!!!!! Added an extra banana, and it came out perfect!!!! And the brown butter glaze just rolled the cake right over the top…..not too sweet, but really complimented the cake. I will pass this on to all my friends! Thanks so much for such a luscious cake!!!!! I will also be using this glaze on other things…maybe a carrot cake…..hmmmm just think of the possibilities!!!!!! I could eat a bowl of it with just a spoon for company!!