Mini Banana Bundt Cakes
I usually love Summer so much, but it has been run, run, run since the second the kids walked out the door from and even before! I thought I was busy when I had little kids, but dang, teenagers are running me ragged, my son just headed to Scout Camp and my daughter is heading to Girls Camp. My blog has suffered a bit, between working two jobs, trying to perfect some new recipes that are being SUPER naughty and do not want to turn out awesome!! They taste great but are having Volcano issues, I think I should have it all figured out next week, it's about time, I've run out of patience!!! I hope you are all having a Great week! Happy Baking, Natalie
Ingredients:Adapted from Mom foodie
-1 cup butter softened-1 1/2 cups sugar
-1/4 tsp salt
-2 tsp vanilla
-1tsp baking powder
-1/2 tsp baking soda
-1/2 tsp cinnamon
-1 cup bananas smashed
-4 large eggs
-1/2 cup buttermilk
-2 1/4 cups Pamela's Bread flour
How to:
-First beat the butter and sugar together until they are nice and fluffy, then add the salt, vanilla, baking soda, baking powder and cinnamon. Mix together.
-Then add the bananas and eggs and mix well, scrape the sides.
-Next add the Buttermilk, mix in thoroughly, then add the flour and mix it well and scraped down, and make sure the flour is all incorporated.
Preheat the oven to 350 degrees, spray them with Pam spray, bake for 22-25 minutes(check with a toothpick). This is the size of Bundt pan I used. Fill them 1/2 full. When they are done, let them cool for 20 minutes on a cooling rack, then turn them over and dump them out. You can use a bigger one, I just didn't have one on hand, if you do it will most likely take longer to cook(check with a toothpick, make sure it comes out clean)
I put a little glaze on mine when I was done, just to make it look pretty and finished.-milk
-powdered sugar
-vanilla
Just pour some powdered sugar in a bowl and add a little milk until you like the consistency, and add a little vanilla.
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