We have all been there- you had ambitions to eat all of those bananas you bought, but you just didn’t get there before they got too brown. That’s no worry, because you know how to make banana bread. Oh but wait, every time you do, it is either perfectly browned on the outside and not cooked all the way through, or you leave it in the oven forever to get the inside cooked and the outside is burnt. Sound familiar? That was us, too, until we discovered this amazing hack in Cook’s Illustrated Magazine! Cooking the banana bread in a Bundt pan not only gives use to that pan you use only once in a blue moon, but it ensures even cooking so the middle of the bread gets done when the outside does – and, you get cute little slices that make for excellent presentation!
Quick Facts
Makes: One Bundt pan
Serves: 12-14
Prep Time: 5 minutes
Cook Time: 35 minutes
Ready In: 40 minutes
Ingredients
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed brown sugar
- 2 eggs
- 3 bananas, mashed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped walnuts (optional but highly recommended)
- 1 cup chocolate chips (optional)
- ¼ to ⅓ cup flaxseed (optional)
Equipment
- Mixing bowl
- Spatula
- Bundt pan
- Preheat oven to 325°F.
- In a mixer, cream together butter, sugar, and brown sugar.
- Beat in eggs, banana, and vanilla extract.
- Add in flour and baking soda and mix just until combined.
- If using, stir in walnuts, chips, and flaxseed.
- Bake for 25-35 minutes in a greased Bundt pan until a toothpick inserted comes out clean.