Baby Banana Bread Bundts
How cute are these? And, they’re insanely delicious. They start with, what else, overripe bananas! Seems this time of year I always have a lot of way too brown for the kids to even think about eating bananas sitting around. As I hate to throw any food away I try to re-purpose, and with bananas that means it’s time for banana bread!
My banana bread is really light & moist. Love it! Normally I make it into loaves but I wanted to shake things up a bit.
As you may have read I’m doing the The Bread Baker’s Apprentice Challenge. And as I’ve been baking A LOT lately I’ve been digging through my baking cabinets (which up until this point haven’t gotten much love except for the cupcake pans LOL) and I found the cutest baby bundt pan (it made 6 nice size baby bundts).
I can’t remember where on earth I got it but am so happy to have found it. If you don’t have a baby bundt pan you can use a muffin pan or even a regular loaf pan. I’m all about using what I have! The toppings couldn’t be simpler: a vanilla bean ice cream & caramel sauce! If you want to get fancy you can even garnish with some chopped walnuts!
Baby Banana Bread Bundts
What you’ll need:
5 over ripe bananas
2 cups flour – all purpose – I like King Arthur
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground nutmeg
1 1/2 sticks unsalted butter -room temperature
1 cup sugar
2 cap fulls of pure vanilla extract – I really like Madagascar
Walnuts – chopped for garnish (optional)
What to do:
1. Preheat oven to 350 degrees. In a large bowl, combine: flour, baking soda, nutmeg and salt. Set a side.
2. In a separate bowl, mash your bananas. In your mixer with the whisk attachment, mix: bananas and sugar until creamy (3-4 minutes). Add butter, eggs and vanilla. Mix well. Add in dry ingredients (little by little you don’t want flour all over your kitchen) until well blended.
3. Spray your baby bundt pan with cooking spray. Pour the batter into bundt pan equally (this pan made 6 nice size bundts). Bake for about 25-30 minutes, until golden brown. NOTE: If you are using loaf pans or muffin pans you’ll need to bake them accordingly. Keep an eye on them you don’t want to over cook them.
4. Allow to cool slightly on rack before serving. Add a scoop of ice cream (I used vanilla bean) and then drizzle warm caramel sauce over. You can also garnish with chopped walnuts if you feel like a nut that day !