Glazed Banana Bread Bundt Cake
By: Jennifer Manriquez
Published: Saturday, September 3, 2011 - 8:42pm

Ingredients




CAKE
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 1/3 cups toasted wheat germ
1 teaspoon salt
2 cups granulated sweetener (I used half Splenda, half sugar)
1/2 cup butter, softened (vegan butter works too)
4 large eggs
6 very ripe bananas, mashed
2/3 cup unsweetened applesauce
2 teaspoons vanilla extract
SUGAR-LEMON GLAZE
1/4 cup unsalted butter, melted
2 cups powdered sugar
1 teaspoon lemon extract
1/8 cup milk, or more as needed
Lemon zest (optional)

Preparation

1 CAKE 2 Preheat oven to 350 degrees. 3 Spray a standard bundt cake pan with baking spray, or grease and flour. 4 Combine both flours, wheat germ, baking soda and salt together with a whisk. Set aside. 5 Beat butter and preferred sweetener together until light and fluffy. 6 Add the eggs, one at a time, beating well after each addition. 7 Add banana, applesauce, and vanilla, beating well. 8 Stir in flour mixture. Use a wooden spoon to mix until just moist. 9 Pour batter into bundt cake pan and level the top with your spoon as best you can. 10 Bake for about an hour. Insert a toothpick into the batter to test for doneness. 11 Cool for 10 to 15 minutes on a wire rack before turning out onto a plate or cake platter. 12 Wait for cake to cool completely before applying the glaze. 13 SUGAR-LEMON GLAZE 14 Use a whisk to combine all ingredients. 15 Add more milk, a tablespoon at a time, as needed to reach desired consistency. 16 Drizzle over the top of your cooled cake. 17 Grate a little lemon zest over the top of the glaze, if desired (optional)

About

Try saying that three times fast!
"Banana bread bundt. Bananabreadbun. Bananbrundybun."
I took a cue from The Sneaky Chef and started hiding all sorts of crazy ingredients in my family's food so I can jam some undetected vitamins down their gullets. The Sneaky Chef has a great flour blend that she uses in all of her baked goods and I now keep a gigantic glass jar of that stuff on red alert, right out on the counter, so whenever I want to bake, there it is. The blend is easy! It's just equal parts all-purpose flour, whole wheat flour, and toasted wheat germ. Seriously, try it in your next cookie or cake recipe. It's practically unrecognizable from the all-white stuff, and it adds a ton of fiber. Thanks Sneaky Chef!
This bundt cake is actually just my standard banana bread recipe, which I'm still working on perfecting and making healthier, but for now it is what it is. And what it is is really yummy! I just felt like being fancy last night and I pulled out my mom's old bundt cake pan from the 70s (this thing is super thick and weighs a ton, it's awesome), doubled the recipe, and drizzled some glaze on top. Yum! Yum!