Banana bundt cake that will excite your taste buds

#sweettpatisserie

Banana bundt cake sprinkled with powdered sugar

I bought way too many bananas last week! My initial goal was to make some healthy and delicious smoothies; however, my blender did not get that much action. Whenever this happens, my mind goes one of two directions: 1) homemade pancakes or 2) banana cake/bread. This time, I went for the banana cake and I added a few extra ingredients to get my taste buds going... buttermilk, mixed berries and white chocolate chips! Lately, I've been using buttermilk in a lot of my baking recipes. It adds the perfect amount of soft, rich and creamy and also helps with leavening (or causing the cake to rise). Hope you enjoy this banana cake rendition as much as I did!

Pro tip: for optimal flavor, make a day prior to any planned event. Cake tastes the best on the second day.

Ingredients:

• 2 large eggs (brown, organic)

• 1 cup of sugar

• 3 ripe bananas

• ¼ cup of buttermilk

• ¼ cup of oil (vegetable)

• ½ tsp of butter vanilla flavor

• 1 ¾ cups of flour (all purpose)

• ½ tsp of cinnamon

• Dash of nutmeg

• ½ tsp of baking soda

• 1 tsp of baking powder

• ¾ cup of mixed berries, fresh or frozen

• ¾ cup of white chocolate chips

• ½ cup of powdered sugar for top of cake

Instructions:

1. Preheat oven to 350°F. Lightly grease and flour a bundt pan. I typically use coconut oil; however, Crisco will work just fine.

2. In a small bowl, whisk together flour, cinnamon, nutmeg, baking soda and baking powder.

3. In a large bowl, beat the sugar and eggs with a hand mixer for about 1 or 2 minutes.

4. Mash the bananas with a fork and combine with sugar/egg mixture along with the buttermilk, oil and butter vanilla flavor.

5. Add dry ingredients (flour mixture) to mixture and mix with a spatula until combined.

6. Pour half of the batter into the bundt ban, add some chocolate chips and berries. Repeat once more.

7. Bake for 30 minutes. Then, turn heat down to 325°F and bake another 15 minutes. Poke with a toothpick to assess readiness; toothpick should come out clean.

8. Remove from the oven and cool for 10 minutes before removing from cake pan.

9. (Optional) Sprinkle top of cake with confectioners (powdered) sugar.

10. Serve warm, chilled or at room temperature. Enjoy!

Storage:

• For freshest taste, keep cake under cake dome at room temperature or wrap in tin foil and keep refrigerated up to 3 days.