We’ve all been there. We’ve gone to grab a banana only to find that they’ve gone to that place where they are only good for one thing – baking and never for human consumption as-is. Well that is, unless you’re like my one brother. He will ONLY eat those super ripe, black, mushy bananas. Yep… you made the yuck face just like I did (and do every single time I think about it). See for me, my bananas have to err on the green side with just a hint of yellow. Mr. Fantabulous’ have to be yellow but just barely firm – sliceable but not hard. If they have dark spots then neither of us eat them and they get put on the baked good wishlist pile. See to me when a banana has gone ‘bad’ or super ripe I see it as God’s way of saying “Hey, you’re awesome.. go have some banana bread!” Well apparently the one morning I must have been SUPER awesome as the entire bunch went dark brown/black over night. However the thing is, I was so over banana bread and the thought of another banana muffin gagged me. Don’t get me wrong, I love them but when you’re making them like every weekend you get burnt out it.
Now when it comes to ripe bananas you pretty much have 2 options (okay 3 if you count throwing them away and if you do, we can’t be friends as that’s wasting food.. shame on it). Option one – baked good. Option two – freeze them for a future baked good. Now I normally will do that however I had ZERO room in my freezers. No seriously… ZERO room! See what I do with bananas like that is I will squeeze out the bananas into a bowl, measure out 1 cup increments and then place in baggies for the freezer. Then when I need it for a baked good or smoothie I just grab it, remove the baggie and voila! Pretty neat, huh?
So as you can imagine I stood there Saturday morning in my Princess jammies (yes I have princess jammies… don’t judge me just because I’m 45), Medusa-hair (hey I don’t have to be sexy like Giada to bake like a beast!), forgotten mascara caked on so I had spidey-lashes staring at a bunch of uber ripe bananas groaning over the fact that I had to make banana bread again. Again I lurve (pronounced ‘love’ but with a u and r… go with it) my naner bread but I just didn’t want it.
As I stood there looking all hot ‘n sexy I caught a glimpse of the time and realized that I had to get my butt to the gym for early morning spin class. Yes I go to the early spin class on Saturday mornings… on purpose! Hey it’s not easy being this flippin’ hot! BAHAHAHAHA… hey a girl can dream, right? Hey I love me and that’s all that matters. The fact that Mr. Fantabulous thinks I’m hot/sexy/beautiful.. that’s a bonus. Now to know me you would know that the entire drive to the gym, my entire workout, while I went to Sam’s club, the grocery store and HomeGoods I had a full-blown ‘conversation’ in my head over things I could make with the ripe bananas. I carried on full coherent conversations with folks while I was out however my mind was concentrating on the bananas.
When I got home, showered and walked out to the kitchen those damn bananas were staring at me begging me to transform them into something. At the same time Mr. Fantabulous came out for breakfast, saw the bananas and groaned saying “banana bread again?” with a frown. Again he lurves it but we were sick of it. Then he said something nonchalant about a cake instead. DING DING DING! Somedays the man is a genius when it comes to things to make.
Once I fed him, cleaned up I got to making this cake. I’ll be honest, this cake just came together so easy. Now me being me I can tell something is going to turn out by how the batter tastes. If you’re squeamish then don’t do this but if you eat cake batter, you have to try the batter! Seriously it almost didn’t make it into pan as didn’t want to stop eating it BUT I did. I mean the man was expecting cake. And since Bundts are the New Sexy, I had to make this as a bundt! And if you know me I swear by Nordicware 10-15 cup bundt pan. I have had this thing forever and LOVE it!!!
Normally when it comes to bundt cakes I rarely put a full blow icing on it but this, this just begged to be slathered in buttercream. Okay maybe *I* wanted slathered in buttercream cause I just wanted it. Seriously all I wanted was a bowl of buttercream, a spoon, a dark room and about 15 minutes of quiet time which is funny as I’m not an icing person. Like I prefer plain cake but there’s just something incredible about buttercream. While the cake was baking and cooling I whipped up a standard vanilla buttercream.
Once the cake was cooled, I spread softened buttercream on so it just barely oozed down a bit instead of spreading it on. Now at that point I could have stopped as the cake would have been amazing. But you know me, I have to take it a step further. So at this point you could stop, cut the cake and enjoy. However if you really want to elevate the cake then make some bruleed bananas! They are SUPER easy to make and just is that finishing piece that makes this cake truly magical not only in taste but also in presentation.
As you can see, when you put the slightly warmed bruleed bananas on the cake it slightly melts (not a lot) the icing and some of the bruleed sugar drips down the sides.
And just like clock-work I heard Mr. Fantabulous paddle barefoot out to the kitchen asking me something. During mid-sentence I shifted to the side so he could see the cake and he stopped talking. Eyes got as big as silver dollars, his smile got ginormous all grinch-like when his heart grew 3 sizes and immediately I got “What is that? Is it ready? I’ll make some coffee. Can I have some? Wow!” LOL I love it when I do that to him! Just stop him mid-sentence like that when he’s presented something gorgeous and visually sexy. LOL
While he prepared his coffee I cut us 2 slices ensuring we each got a slice of banana on top. Honestly this cake blew both of our minds and expectations. It is so incredibly moist; not that sweet but more naturally sweet. Then when met with the creamy vanilla buttercream and then those bruleed bananas… WOW! I mean seriously, WOW! You need to make this. Go buy 2 bunches of bananas and purposely let 1 bunch get super ripe just so you can make this cake!
I think of ripened bananas as a reward waiting to happen! Make this your reward! And just like most cakes, you can easily add other things to this. Toasted pecans, mini chocolate chips, even just a little bit of peanut butter would work. Just make this. You can thank me later…with a slice of yours! LOLPrint
- 1 cup white sugar
- 8 tablespoon butter, unsalted and softened
- 3 large eggs, room temperature
- 5 ripe bananas, mashed
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cream
- 1/2 cup chopped pecans *optional
- 1 cup unsalted butter, softened but not melted
- 3–4 cups confectioners sugar, sifted (you MUST sift this!)
- 1/4 teaspoon regular salt
- 1 Tlb pure vanilla extract
- 2–4 tablespoon whole milk
- 1 yellow, but firm, banana sliced into 1/2” rounds
- 1/4 cup white sugar
- Preheat oven to 350F with the rack in the middle.
- Grease and flour a 12 cup bundt pan.
- In the bowl of a stand mixer cream the sugar and butter together until very pale yellow. ~5-7 minutes.
- Turn the mixer to low and carefully add the eggs one at a time stopping to blend between additions.
- Add in the oil and mashed bananas and mix just until combined.
- In another bowl whisk together the flour, salt, cinnamon, baking soda and baking powder.
- With the mixer on low slowly add in the flour mixture until the bowl is empty.
- Add in the cream and mix just to blend. Be careful not to over mix. *if adding pecans, add in with the cream.
- Remove from the mixer and using a spatula, scrape the sides and give a few mixes by hand.
- Empty the batter into the bundt pan evenly spreading around.
- Bake for 40-50 minutes or until a cake tester comes out clean but with a few moist crumbs.
- Place on a cooling rack for 10 minutes and then carefully invert to remove the cake from the pan. The cake should be pulled away from the sides. If not use a thin blade to carefully loosen.
- Allow to cool completely.
- While the cake is cooling make the buttercream.
- In a stand mixer fitted with the paddle attachment, beat butter for 5 minutes on medium until light in color.
- Shut the mixer off and add 3 cups of confectioners’ sugar.
- Turn your mixer on to the lowest speed (trust me, if you don’t, you’ll end up with a face full of sugar and dust!)
- Mix until the sugar has been fully incorporated with the butter.
- Increase the speed to medium and add vanilla, salt, and 2 tablespoon of milk.
- Beat for 3 minutes until light and fluffy.
- If your frosting needs a stiffer consistency, add the rest of the sugar.
- Once the cake is cooled spread on the frosting.
- Place the cake in the fridge for one hour to chill.
- When ready to serve, coat all sides of the bananas with the sugar and place on a foil-lined heat safe pan metal pan.
- Using a torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
- Allow to cool for a minute.
- Carefully flip over the bananas, sprinkle a little more sugar and using the torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
- Allow to cool for a minute and then gently place on top of the cake.
- Slice and serve.
Looking for more sexiness? Check out these bundt cakes!
Most amazing Chocolate Sourcream Bundt Cake!
For more check out “Bundt Cakes are the New Sexy!”