My bundt pan is evil…….. and between you and me, I think it’s secreting plotting my demise.
No matter how hard I grease it, no matter what I use, the cakes always stick.
I am thisclose to tossing it.
Based on the previous statement, I think that at this point, it would be safe to say that I’m secreting plotting it’s demise.
Thankfully, powdered sugar covers a multitude of sins….
Blueberry Banana Bundt Cake – adapted from bad day be gone
1 cup unsalted butter, room temperature
1 ½ cups white sugar
½ cup brown sugar
2 cups mashed bananas
1 ½ tsp vanilla extract
½ cup buttermilk
3 ½ cups flour
2 tsp baking powder
¼ tsp baking soda
1 ½ cups blueberries
Preheat oven to 350 degrees and grease & flour a Bundt pan.
Using a mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Mix in the mashed banana, the eggs (1 at a time), and then the vanilla and the buttermilk. The batter may look lumpy and curdled, but it will come together when you add the dry ingredients.
In a separate bowl, mix the flour, baking powder and baking soda. Add these dry ingredients to the wet ingredients 1 cup at a time. Mix on low until everything is thoroughly incorporated, but don’t overbeat it. Using a rubber spatula, gently fold in the blueberries.
Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick sticks cleanly. Allow the cake to cool for 10 minutes in the pan and then invert onto a cooling rack to finish cooling completely.