Over the years, I’ve made lots of banana cakes and breads both in my work and for others – this one is the easiest. Throw everything into one bowl, scrape the cinnamon-scented batter into a bundt pan, bake for 50 minutes and done! Well, there’s the caramel drizzle too. That’s a must. This is also one of the nicest banana baked goods I’ve ever tried. That’s coming from someone who isn’t fond of bananas. One Bowl Banana Cake with Caramel Drizzle could sway me.
You’ve heard or read how the older and blacker a banana is the better it is to bake with. I say it’s not so. I did an experiment and those old, black bananas lurking in the banana cemetery in our freezers can actually make cakes, muffins and bread gummy, gluey, stodgy…you get my drift. Ripe bananas are the best to use. Ripe but not blackened and mushy. Save the overripe, freezer bananas for your smoothies.
I found this recipe in a newly acquired cookbook – ‘Basics to Brilliance‘ by Donna Hay. I have several of her books but this by far is the best. I’ve cooked several recipes from this cookbook. Most of them have worked beautifully. The photography, in true Donna Hay form, is gorgeous. The recipes approachable with on-hand ingredients. If you’re looking for a solid cookbook you’ll actually use, this is the one. It’s big, filled with good, solid recipes.
This cake uses oil instead of butter, as per the original recipe. Oil gives baked goods a light texture and a tight crumb. Plus it doesn’t require use of another vessel to melt the butter, ie: less washing up. It’s a lovely light cake with a moist texture and caramel icing drizzle – my favorite part.
So, I just looked at my website (you know, this one) and discovered there’s not one banana recipe on here. I told you I didn’t like bananas. It’s a bit of a deal then I’m posting this recipe so take note. It’s a keeper. Toodles, Lovoni xo
ONE-BOWL BANANA CAKE WITH CARAMEL DRIZZLE
- 10-inch bundt pan
- 1 1/2 cups mashed banana about 4 ripe bananas
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour
- 1 teaspoon ground cinnamon
- Whipped cream, to serve, optional
- 1/4 cup brown sugar
- 1/4 cup cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Preheat the oven to 350℉ (180℃). Brush a 10-inch (24cm) non-stick bundt pan with melted butter or oil. Add a couple of tablespoons of flour to the pan. Shake and turn the pan to completely coat the inside in flour; shake out any excess.
- Combine the banana, oil, eggs, sugar, vanilla, flour and cinnamon in a medium bowl; scrape into the bundt pan. Lightly tap the pan on the counter to remove any large air bubbles. Bake for 45 minutes or until cooked and a wooden pick inserted in the center comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack to cool.
To make the glaze:
- Combine brown sugar, cream, butter and vanilla in a small saucepan over medium-high heat, stirring until the sugar is dissolved and butter is melted. Bring to a boil. Remove from the heat and stir in sugar; stir or whisk until smooth. Drizzle over the cake; Let stand until the drizzle is set. Cut into 8 to 10 wedges to serve. Serve with whipped cream, if desired.