Best Moist Banana Bundt Cake Bread With Orange Glaze Recipes

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

ORANGE AND BANANA BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°
• In a medium bowl combine flour, baking soda, salt, and cinnamon and mix well.
• In a separate bowl cream together sugar, vegetable oil, and eggs.
• Then add the mashed banana, orange zest, and orange juice to the wet ingredients and mix well.
• Slowly combine the wet ingredients to dry and mix until everything is well combined.
• Pour into a greased bundt cake pan.
• Bake at 350 for about 26-28 minutes or until toothpick comes out clean.
• Let cool for about 10 minutes before flipping onto serving plate.

BANANA BUNDT CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Spray a 16-cup Bundt pan generously with baking spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 to 2 minutes. Gradually add granulated sugar and brown sugar, beating until light and fluffy, about 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
• Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Beat in bananas, pecans, and vanilla just until combined. Spoon batter into prepared pan, and spread evenly.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Cool cake in pan on a wire rack for 15 minutes. Loosen edges of cake from sides of pan using an offset spatula; carefully remove from pan, and invert onto wire rack. Cool completely, about 2 hours.
• Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla in a medium bowl until completely smooth. Spoon Glaze over top of cooled Cake, allowing Glaze to drip down sides. Garnish with chopped toasted pecans. Let stand 30 minutes before slicing.

ORANGE BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 and spray a bundt cake pan with non-stick spray. Set aside.
• In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
• In a separate bowl whisk together the sugar, vegetable oil, and eggs.
• Add the mashed banana, orange zest, and orange juice to the wet ingredients and mix well.
• Slowly combine the wet ingredients to dry and mix until everything is just combined.
• Pour into the prepared pan.
• Bake for 26-28 minutes or until toothpick comes out clean.
• Let cool for about 10 minutes before flipping onto serving plate.
• In a small bowl combine powdered sugar and juice of one orange (about 3 tbsps).
• Mix until powdered sugar is dissolved and glaze is smooth.
• Drizzle over cake and top with orange zest for garnish.

MOIST BANANA NUT BREAD WITH ORANGE GLAZE

Steps:

• Preheat the oven to 375 degrees F. Butter a loaf pan and set aside.
• In a bowl, sift together the flour, baking soda, salt, and flax seeds.
• In another bowl, mix the butter, sugar, eggs, and vanilla until creamy. Add the orange zest and juice and stir lightly.
• Slowly fold the flour mixture into the wet ingredients until combined, then add the nuts and banana, mixing until just combined. Try not to over mix.
• Pour into greased loaf pan and bake for 1 hour, or until toothpick inserted into middle of loaf comes out clean.
• Allow bread to cool in the pan for 10 minutes before transferring to rack. Cool completely before glazing.
• FOR THE GLAZE: Combine the confectioner's sugar and orange and/or lemon juice. Stir until smooth. Pour over cooled bread.