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
Ingredients
{cake recipe}
{nutella glaze}
Method
Notes
* Bundt cake recipe adapted from Dine and Dish and the Nutella glaze from Cooking Classy.
* 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 protected].
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.