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Banana Pudding Bundt Cake: Creamy and Irresistible Comfort
A confectionery jewel that unites the nostalgia of banana pudding with the elegance of a buttery cake.
RS
Por
Equipe Receita Solta
Prep Time30 min
Cook Time60 min
Servings10-12 servings
DifficultyMedium
Calories440 kcal
Resumo para quem tem pressa
"Imposing cake baked in a decorated Bundt pan, with moist and dense dough enriched with mashed ripe bananas and homemade buttermilk. Finished with white sugar and vanilla topping, decorated with crispy wafers and fresh banana slices."
Discover the recipe for Banana Pudding Bundt Cake, a perfect combination of tropical flavors and velvety texture, ideal for any celebration. Yield: 10-12 servings. Approximate calories: 500 kcal/serving.
O Que Você Precisa Saber
- The buttermilk reacts with the baking soda, breaking down the density of the banana puree in the batter. - Beating the butter and sugar for 5 minutes retains air, ensuring a structured texture for the cake. - The Bundt pan requires meticulous greasing to preserve the sculpted details without sticking when unmolding.
Ingredients
Ingredients
- 3 cups (360g) All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 xícara (226g) Unsalted butter (room temp.) room temperature)
- 2 cups (400g) Granulated sugar
- 4 Large eggs (temp. room temperature)
- 1 tablespoon Vanilla extract
- 1 e 1/2 cups (360g - about 3-4 medium bananas) Mashed ripe bananas
- 1/2 cup (120ml) Buttermilk (temp. room temperature)
- 1 e 1/2 cups (180g) Powdered sugar (for the syrup)
- 2-3 tablespoons Whole milk (for the syrup)
- 1/2 teaspoon Vanilla extract (for the syrup)
- 1 cup (whole or broken) Vanilla wafers (to decorate)
- 1-2 Fresh sliced bananas (to decorate)
Instructions
Instructions
1
Preheat the oven to <strong>175°C</strong> (350°F). Generously butter and flour a 10-12 cup Bundt pan, tapping out any excess. This step is crucial to prevent the cake from sticking and to ensure an impeccable presentation.
2
In a medium bowl, mix the <strong>wheat flour, baking powder, baking soda, and salt</strong>. Use a wire whisk to incorporate the dry ingredients well, ensuring they are evenly distributed in the mixture.
3
In the bowl of a stand mixer (with paddle attachment), beat the <strong>butter and granulated sugar</strong> on medium-high speed for 3-5 minutes. The mixture should be light, fluffy, and airy, indicating that air has been incorporated, which contributes to the lightness of the cake.
4
Add the <strong>eggs</strong>, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl to ensure all ingredients mix properly. Then add the <strong>vanilla extract</strong> and beat until incorporated.
5
Add the <strong>mashed bananas</strong> to the mixer mixture and beat at low speed until they are well distributed. Ripe banana provides moisture and intense flavor, essential for the cake's identity.
6
With the mixer on low speed, add the dry ingredient mixture in three stages, alternating with the <strong>buttermilk</strong> in two stages. Start and end with the dry ingredients. Beat only until the flour is incorporated, avoiding overbeating.
7
Pour the batter into the prepared Bundt pan, spreading evenly. Tap the pan lightly against the counter to remove air bubbles. This helps to obtain a more uniform texture and avoid voids in the cake.
8
Bake for <strong>60-70 minutes</strong>, or until a toothpick inserted into the center of the cake comes out clean or with some moist crumbs. The cooking time may vary according to the oven, so observe the golden color and the firmness of the surface.
9
Remove the cake from the oven and let it cool in the pan for <strong>15-20 minutes</strong> before unmolding. This resting time is fundamental for the cake to settle and not break when being removed from the pan.
10
After resting, invert the cake onto a wire rack and let it cool completely. Meanwhile, prepare the <strong>vanilla syrup</strong>. In a bowl, mix the powdered sugar, whole milk, and vanilla extract until you reach a smooth consistency.
11
Pour the glaze over the already cooled Bundt cake. Decorate with the whole or broken <strong>vanilla wafers</strong> and the <strong>fresh banana slices</strong>. Serve immediately and enjoy this gastronomic wonder.
12
Wait for the syrup to dry a little before slicing for a better presentation. Fresh bananas should be added just before serving to prevent browning.
Equipe sua Cozinha
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Chef Tips
- Use softened butter and wheat flour to grease all the cavities and curves of the decorated mold.
- Wait exactly 15 minutes after coming out of the oven before turning the cake onto the rack so it doesn't break.
- Mash the ripe bananas with a fork just before preparation to retain moisture without darkening excessively.
Variations
- Version with chocolate chips: incorporate a cup of semi-sweet chocolate chips sprinkled with flour into the dough. - Version with cinnamon: add a teaspoon of cinnamon powder and half a teaspoon of grated nutmeg to the dry ingredients. - Version with nuts: add half a cup of toasted chopped walnuts to the dough along with the mashed ripe banana.
Substitutions
- The commercial buttermilk can be replaced by half a cup of whole milk mixed with a teaspoon of lemon. - Granulated sugar can be substituted with ground demerara sugar or light brown sugar in the same amount. - The vanilla wafers in the decoration can be replaced with crushed tea biscuits or butter cookies.
How to Store
Store the cake in a closed cake dome at room temperature for up to 3 days. If the weather is very hot and humid, store in the refrigerator in a closed container for up to 5 days, removing 30 minutes before consumption to regain the softness of the butter.
Can You Freeze It?
The cake without the glaze and without the fresh decoration freezes with high quality for up to 3 months. Wrap the whole cake or slices in plastic wrap and aluminum foil. Let it thaw on the counter at room temperature for 2 hours before serving.
What to Serve With
Pairs with hot brewed coffee without sugar, a cup of black tea with milk, hot caramel syrup, or a scoop of vanilla ice cream.
Frequently Asked Questions
How to prevent the cake from breaking when unmolding from the Bundt pan?
Brush melted butter into all the grooves with a brush, sprinkle flour without leaving gaps, and unmold warm at 15 minutes.
Can I use bananas that are still firm yellow?
Prefer bananas with skins heavily speckled with brown or black; green or firm fruits contain hard starch and little natural sweetness.
Why does the recipe call for baking powder and baking soda together?
Baking soda neutralizes the acids of the banana and buttermilk ensuring softness, while the baking powder ensures constant growth.
How to get the correct fluid consistency for the icing?
Add the milk to the powdered sugar spoon by spoon, stirring until a thick syrup forms that drips smoothly.
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