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Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/8 teaspoons baking soda
- 3/4 teaspoon sea salt
- 1 1/3 cups granulated sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 12 tablespoons unsalted butter
- 6 very ripe bananas, peeled & mashed
- 1/4 cup creme fraiche (or full fat sour cream or Greek yogurt)
- For the cinnamon swirl:
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons (yes, 4 tablespoons!) ground cinnamon
- pinch salt
Preparation
Step 1
Preheat oven to 350F degrees.
Spray a bundt pan with nonstick cooking spray; set aside.
Brown the butter by placing a sauté pan on the stove set to medium heat. Melt butter, stirring occasionally until it starts to brown about 3-6 minutes. It will start to smell to bubble, smell nutty and then turn a golden color. Take butter off the heat immediately so that it doesn't burn; set aside while you prepare the other ingredients. Stove tops vary so the time could be more or less.
In a medium bowl, sift together flour, baking soda and salt.
In a large bowl, beat slightly cooled butter, sugar, and eggs until light and fluffy. Stir in mashed bananas, vanilla and creme fraiche.
To make the cinnamon swirl, melt 4 tablespoons butter in a small bowl and add brown sugar, granulated sugar, cinnamon and a tiny pinch of salt; stir to combine.
Spread 1/3 of the batter evenly into the bottom of the prepared bundt pan. Dollop 1/2 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and top with the other half of the cinnamon sugar mixture; swirl. Spread the remaining batter evenly over the top.
Bake cake in preheated oven about 45 minutes or until a toothpick inserted into center of bread comes out clean.Remove from oven, let cake cool 10 minutes on a cooling rack before removing from pan. Let cool another 20-30 minutes before diving in head first!