- Banana Bundt Cake - Kelley, Jan 3, ‘06
Banana Bundt Cake - Kelley, Jan 3, ‘06
Note: This recipe rises 2x as high as the batter and will fill a 9.5″ Bundt pan. Doubling the recipe will fill a 12″ Bundt pan. I use the silicone ones.
1.5 cups all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
2 extra large egg whites
200 mL ripe bananas (can be 1 cup. When doubled, is 1 2/3 cups)
1/4 cup canola oil
1/2 tsp vanilla extract
1/2 cup granulated white sugar
1/8 cup (30mL) whole milk
- Chill large metal bowl in freezer for egg whites.
- Preheat oven to 350F.
- Place flour in bowl. Sift in baking soda, cinnamon, baking powder, nutmeg, and salt. Stir gently with wire whisk until mixed. Set aside.
- Mash ripe (ie, black :D) bananas into a puree in a large bowl.
- Beat egg whites in the chilled bowl until stiff peaks form.
- Add oil to bananas and mix well with whisk. Add vanilla and sugar and mix well.
- Add 1/4 of dry ingredients and mix well with spoon. Add remaining dry ingredients all at once and stir in with folding motion. Dough will be very sticky. When flour is stirred in, add the milk to make the batter less tough.
- Slowly agg beaten egg whites with a folding/chopping motion. Add 1/8th of egg whites at a time. By the time half have been added the dough will be less stiff. When adding the second half (slowly) be sure to fold to maintain fluffiness.
- Spoon mixture into Bundt pan.
- When using silicone cookware, place on metal cookie try and put in over for 50 to 60 minutes, until stick inserted in center of cake comes out clean.
- Lick bowl, whisk, spoon, and spatula while cake is baking :)
- Let cake cool 10 minutes after removing from oven, then turn pan upside down and turn pan inside out to eject cake.
- Serve warm with E. D. Smith Butter Flavoured Syrup (the one sweetened with sucralose) over the top.
- Enjoy and get fat!
