Sometimes I’m not just not in the mood for banana bread.
There. I said it.
I had five overripe bananas on the counter yesterday, and I just wasn’t in the mood for muffins or banana bread. I wanted to come up with something else to do with them.
Although generally I’m not ecstatically pleased with the grocery stores here (never thought that Northeast Ohio would have superior grocery store game), they do have one good thing going for them- they carry cinnamon chips. You know, the small little chocolate chip-looking morsels that are cinnamon? I had the hardest time finding them there. Not here though! I bought a few bags and then started plotting their use.
I thought doing some sort of banana and cinnamon cake would be nice and simple. This turned out really nicely; in fact, I think it could easily pass for coffee cake.
[That comment comes largely from the fact that Dave wanted muffins to take to work. I told him this is what I was doing, and he could probably take that for his commute in. He told me cake wasn’t breakfast. I asked him how he thought this was different from Poptarts or coffee cake. He couldn’t answer.]
Cinnamon Chip Banana Bundt
- 1 1 /2 sticks butter softened
- 1 cup dark brown sugar
- 3/4 granulated sugar
- 4 eggs
- 5 overripe bananas
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3 cups flour
- 1 cup cinnamon chips
- 1 1/2 cup powdered sugar
- 1 T butter
- 1 T corn syrup
- 1 tsp vanilla
- Cinnamon sugar if desired
- 1-2 T milk as needed for consistency
- Preheat oven to 350F.
- Cream together butter and sugars until light and fluffy. Add in eggs, one at a time, mixing until incorporated, then add in bananas.
- Sprinkle salt, baking soda, and baking powder over, then stir in. Mix in flour, then add in cinnamon chips.
- Grease a bundt pan; flour and tap out excess. Pour batter into prepared pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Allow cake to cool.
- Mix together powdered sugar, butter, corn syrup, milk and vanilla in a large measuring cup. Pour over cake. Sprinkle with cinnamon sugar, if desired.