Try this Caramel Banana Bundt Cake recipe, or contribute your own.
- 3 large eggs
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 c. brown sugar
- 1 1/2 tsp. baking soda
- 1/2 c. butter softened
- 1/2 c. plain non-fat greek yogurt
- 3/4 c. granulated sugar
- 1 1/2 c. low-fat buttermilk
- 1 1/2 c. mashed ripe bananas
- 3 1/2 c. all-purpose flour
- 1 c. salted caramel sauce plus extra for drizzling
- 1 c. chopped pecans (optional)
- Carbohydrate 873.701504297073 g
- Cholesterol 2339.25500020629 mg
- Fat 514.116014249897 g
- Fiber 31.0603336509379 g
- Protein 115.532552556621 g
- Saturated Fat 269.357137966811 g
- Serving Size 1 1 recipe (2552g)
- Sodium 9111.09567445603 mg
- Sugar 842.641170646135 g
- Trans Fat 39.6103069238984 g
- Calories 8421 calories
Step-by-step
- Heat oven to 325 F. Generously grease and flour a 12-cup bundt pan.
- Beat together butter, yogurt, and sugars until well-combined.
- Add the eggs, beating in one at a time.
- Stir in the buttermilk, vanilla, and mashed bananas.
- Add the flour, baking soda, and salt.
- Pour half batter into the prepared pan.
- Top with half of the caramel sauce.
- Pour remaining batter over caramel.
- Add the remaining caramel, and lightly swirl batter and caramel with a knife.
- Bake for 50-60 minutes, or until the centers are set and a toothpick inserted near the center comes out clean.
- Cool pan on a rack for 10 minutes.
- Run a thin knife between the cake and sides of the pan before trying to release from pan.
- Drizzle cooled cake with caramel, and sprinkle with pecans, if using, before serving.
Greasing and flouring a 12-cup bundt pan demands absolute thoroughness because the intricate fluting of the metal or silicone mold provides countless micro-crevices where batter can anchor itself during baking. Softened butter applied with a pastry brush reaches every corner far more effectively than paper towels, ensuring a flawless release when inverted later. Incorporating eggs sequentially rather than all at once allows the fat emulsion within the creamed butter, yogurt, and sugars to stabilize without breaking, creating a uniform cell structure that easily supports heavy mix-ins like salted caramel. Low-fat buttermilk introduces necessary acidity to react with the teaspoon and a half of baking soda, producing carbon dioxide bubbles that lift a dense batter featuring one and a half cups of mashed ripe bananas. Pouring half the batter into the prepared cavity, spooning caramel over that layer, covering it with the remaining batter, and lightly dragging a knife through the center prevents the sugary ribbon from sinking entirely to the bottom of the pan and burning against the hot metal. Operating an oven at 325 degrees Fahrenheit promotes a slower, more even rise than a standard 350-degree bake, preventing the exterior from over-browning before the deep interior sets. Allowing the baked dessert to rest in the metal pan on a wire rack for precisely ten minutes lets the residual heat firm the crumb just enough to withstand the inversion process without tearing. Strong black coffee or unsweetened cold brew cuts through the intense sweetness of the finished dessert, offering a sharp, bitter contrast that balances each dense, caramel-laced bite.
