Wednesday, August 27, 2014

Blueberry Banana Bunt Cake

Someone bought us a fabulous retro bunt pan before we got married, and it's been sitting in that little drawer under my oven for an entire year. One of Sean's favorite treats is banana bread, and I had some freshly-picked blueberries...and this amazing treat was born inside of that fabulous retro bunt pan.

A week later he asked I make it again, and we ate half of it in one evening with lots of coffee & The Office. Needless to say, I will be taking a break from baking soooo many sweets (blame the pregnancy!) but will share this with y'all so you can savor the buttery deliciousness.

You can either make this in a bunt pan, or pour the batter into three small loaf pans.

- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 stick of butter, softened
- 1 cup white sugar (I used raw sugar, because I'm convinced it makes everything taste like heaven)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 cup blueberries

Easy-Peasy Directions:

1. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture.

2. Add flour, baking soda, and salt in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared pan.

3. Bake in 350 degree oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing to cool completely on a wire rack.

I covered mine with a glaze made out of confectioners sugar & water, but this isn't really necessary. It honestly just made it look prettier ;)


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