This is my first post as a new member of the Bundt Bakers. I’m so excited to become a member of this group, it’s so much fun to bake with others and see what they come up with. I also happen to love bundt cakes, I’ve a great collection of tins that are always begging to be used.
Each month a member of the group gets chosen to host then that member will choose the theme. The chosen theme for May is Breakfast. I’ve chosen to base my bundt on banana porridge. I love porridge and banana and combined together make a cosy breakfast perfect for any cold morning.
If you fancy treating yourself to an extra special breakfast then why not add a spoonful of nutella which is exactly what I’ve done for these individual bundt cakes by making a quick and easy glaze. The glaze is smooth and luscious, nutella goes wonderfully with bananas. Hmm a perfect pairing.
With or without the glaze these are a perfect little breakfast treat. Packed full of oats, banana and with the addition of ginger these make a cosy baked treat which can be made the night before and served for breakfast or brunch. I used some pure ginger extract in these which imparts a deep, gingery flavour. It’s not too spicy, just a nice warm flavour.
If you think that eating cake for breakfast is not a healthy option, then think again! This bundt is loaded with oats which keep you fuller for longer and banana’s are a great source of vitamin b6 and soluble fibre. Of course the added glaze doesn’t make it quite so healthy but a light drizzle wouldn’t hurt too much, right?!
The crumb is light, airy and studded with chewy pockets of oats. I love different textures and this cake has a textural party going on all throughout. Banana studs the crumb and permeates throughout the cake. I roasted them before mashing them unleashing even more bananery flavour.
This makes one large bundt cake, so grab your biggest 12 cup tin. I used an individual 6 hole bundt tin with each bundt measuring just over a cup and I also used a smaller tin which has a 3 cup capacity. You can use either just make sure to bake it for longer if it’s in a larger tin or shorter time if in smaller tins.
Its a quick and easy recipe to make. It follows your basic creaming method then adding the eggs, one at time followed by the ginger extract, bananas and oats. Next slowly add the flour until it’s all been added and mix until just incorporated. Do not over mix other wise you’ll have a tough crumb and not a light and airy one that your after.
You can enjoy these with the nutty glaze or simply without. Wrap one up to take with you to work or enjoy one lazily on your day off. Any choice would be a wise one.
Yields One 12 cup Bundt or smaller ones
- 75 grams (1 cup) Oats
- 125 ml (1/2 cup) Boiling water
- 2 Medium bananas
- 400 grams (2 cups) Caster sugar
- 225 grams (1 cup) Unsalted butter, at room temperature
- 4 Large eggs
- 1/2 teaspoon Pure ginger extract
- 360 grams (3 cups) Plain flour
- 1 1/2 teaspoon Ground ginger
- 2 teaspoon Baking powder
- 1 teaspoon Sea Salt
- 120 grams (1 cup) Icing sugar
- 2 1/2 tablespoons Nutella
- 3-5 tablespoons Milk
- 1/2 teaspoon Pure vanilla extract
- Pre-heat the oven 170C,350F and spray your chosen bundt tin with non stick cake spray and set aside. Place the oats in a small bowl and pour over the hot water. Set aside to soak.
- Half the banana’s and place them on a roasting tin. Bake for 10 minutes then remove from the oven, place in a bowl and mash them. Set aside also.
- In the bowl of an electric mixer fitted with a paddle attachment add the sugar and butter and cream together for 5-8 minutes or until you have a smooth, fluffy and light in colour consistency. Scrape down your bowl using a spatula.
- Add the eggs one at a time mixing well after each addition. Scrape down with a spatula again also. Add the ginger extract and mix for a further 20 seconds.
- Add the mashed bananas and the oats and mix on a low-speed until fully incorporated. With the mixer still on slowly add the flour a little at a time then add the ginger, baking powder and the salt and mix until just combined.
- Pour the batter into your tins and bake the large bundt for 30-40 minutes and the smaller size bundts for 20-30 minutes or until a cake tester inserted to the deepest part of the tin comes out clean. The baking times will depend on what size tins you have used. My times are based on my tins which were a 6 hole 1 cup capacity bundt tin and a 3 cup capacity bundt tin.
- Once baked leave on a wire rack for 20 minutes then turn out your cakes onto the wire rack to cool completely.
- When cold you make your glaze.
- Grab a large bowl and add the icing sugar, nutella, 2 tablespoons of milk and the vanilla extract. Mix everything together and add some more milk depending on how thick or thin you want your glaze to be. Drizzle all over your bundt cakes when ready.
* Store these in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
See what the other bakers made for breakfast this month.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send me an email with your blog URL to email@example.com.
This month, the Bundt Bakers are baking up breakfast. We have 13 beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.
- Breakfast Banana Bundt Cake from Varada at Varada’s Kitchen
- Blackberry Chocolate Coffee Cake from Lauren at From Gate to Plate
- Breakfast Bundt from Jane at Jane’s Adventures in Dinner
- Callaloo & Saltfish Mini Bundt from Kelly at Passion Kneaded
- Cheesy Bacon Sausage Brioche Bundt from Tara at Noshing With The Nolands
- Cheesy Breakfast Sausage Bundt from Stacy at Food Lust People Love
- Feta Cheese and Sundried Tomato Breakfast Bundt from Maria at Box of Stolen Socks
- French Toast Bundt Cake with Maple-Bacon Glaze from Felice at All That’s Left Are The Crumbs
- Granola Cake from Renee at Magnolia Days
- Maple Bacon Bundt Cake with Bacon Pecan Streusel Swirl from Tux at Brooklyn Homemaker
- Mimosa Bundt Cake from Lauren at Sew You Think You Can Cook
- Orange Blueberry Bundt Cake from Kathya at Basic N Delicious
- Sausage and Potato Bundt from Margaret at Tea and Scones
- Whole Grain Breakfast Blueberry Mini Bundts from Laura at The Spiced Life