Better than banana bread, this one-bowl, extra-moist banana bundt cake is made special by a uniquely flavoured tahini glaze.
Makes 1 standard bundt cake, 12 servings
Ingredients
Cake:
1/2 cup (115g) unsalted butter, well-softened
1/4 cup canola oil
1 1/4 cups (250g) granulated sugar
1/2 cup (100g) brown sugar
3 large (425g) bananas, mashed (about 1 1/2 cups)
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup buttermilk
2 large eggs
3 cups (365g) all-purpose flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Glaze:
1 cup powdered sugar
2 Tbs. tahini
1 Tbs. milk
1 tsp. vanilla extract
1/8 tsp. cinnamon
1/8 tsp. salt
Instructions
- Preheat the oven to 350° F. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
- Place the butter, canola oil, mashed bananas, sugars, vanilla, sour cream, buttermilk, and eggs in a large mixing bowl. Whisk until thoroughly combined.
- Sift the flour, cinnamon, nutmeg, baking soda, baking powder, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
- Pour the batter into the bundt pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
- To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate. Allow the cake to cool for a 1-2 hours before glazing.
- To make the glaze, whisk the sugar, tahini, milk, vanilla extract, cinnamon, and salt together in a bowl until smooth. The glaze shouldn’t be so thick that it won’t drip off a spoon, but not so thin that it’s runny. If it’s too thick, add a teaspoon or so of milk, if it’s too thin, add a few Tablespoons of powdered sugar.
- Pour the glaze over the cooled cake and allow it to set for 30 minutes.
