• Katherine Arthurs

Banana Cake with Cinnamon Glaze

Ok, when a quick bread - turns into a cake + you put a bit of sugary cinnamon glaze on top.

Cake flour + very overripe bananas are the stars of this. It's light + airy, fully of banana flavor + perfect for a morning treat, afternoon snack + even dessert. Buttermilk, lots of creamy butter + brown sugar really bring it all together - to make this cake so good.

Eat it up. But remember to share.

And thanks for all the love about my website|blog saga. It's coming along, one way or another. Thank you for those people that reached out to me with ideas or coding love. It's been frying my brain and its nice to know I'm not alone - and there is help out there.

Happy Weekend. See you on Monday!

Banana Cake with Cinnamon Glaze

1 cup salted butter, room temperature

1 cup brown sugar

1/4 cup granulated sugar

2 large eggs, room temperature

4 overripe bananas

1 cup buttermilk (1 cup of milk with 1 teaspoon vinegar)

3 cups cake flour

2 teaspoon baking soda

1 teaspoon salt

Preheat your oven to 350F. Grease a bundt pan liberally with cooking spray or butter. Dust with a tablespoon of cake flour. Tap the edges + discard any that fall out.

Using a stand mixer, cream together the butter, brown sugar + granulated sugar for 1 minute on medium speed. Scrap down the sides + mix for 30 seconds.

Add the eggs, one at a time - mixing each one in fully.

In a small bowl, mash the bananas + vanilla extract together with a fork. Blend them well so there aren't any large banana pieces.

Add the banana + vanilla mixture into the mixing bowl. Mix on low until just incorporated.

Mix together the cake flour, baking soda + salt in a bowl. Alternating between the flour mixture + buttermilk, add them into the mixing bowl about 1/2 cup at a time, ending with flour. Mix until its just combine. Scrap down the sides, if needed + mix again.

Pour the batter into the prepared bundt pan. Bake for 50 minutes on the center rack or until the cake springs back from you touch it + looks cooked + brown on the top.

Remove from the oven + let cool on a wire rack for 20 minutes. Carefully run a small knife between the pan + the cake to loosen it up. Do this around the inside part of the pan as well.

Place a plate on top of the cake + flip over. Carefully remove the pan - the cake should release easily from the pan.

When it's cooled, drizzle over the cinnamon glaze. Sprinkle a small amount of cinnamon on top.


Cinnamon Glaze

Combine 1 heaping cup of powdered sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon milk + 1/2 teaspoon meringue powder. Whisk together until smooth.

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