Recipe by Heidi Ellis
I love trying out new things to make for breakfast. I like to experiment with pancakes and waffles and muffins…well I’ve never done a Bundt cake for breakfast. I thought banana would be yummy, so here it is!! It’s great for family gatherings, or brunch with friends. Supper easy, and it uses all those bananas you have going brown.
You can make this cake with honey, or with coconut sugar. They do come out a little differently actually. If you look at the picture, the cake on the right is made with coconut sugar, and the cake on the right is made with honey. The one made with honey is lighter in color, and it rose more. The crumb was just a tiny bit lighter because it rose more, but not much. So it’s your choice what which you want to use. Both options will be in the recipe.
The Banana Bundt cake can be made with pecans or with cinnamon chips. I like both! There are those that can’t eat nuts, so the cinnamon chips are a great alternative. I took this to a church Christmas breakfast, and did the cinnamon chips because we have people with nut allergies. I personally prefer the nuts. Both are good though!
On the note of cinnamon chips, I make my own! Why buy them, when you can make them at home?! Then they don’t have corn syrup in them, or anything else that is suspicious. I will put the recipe for the cinnamon chips in a separate post so it’s easier to find!
Bundt cake pans can be hard to grease. You want to make sure they are very thoroughly greased so your cake doesn’t stick to all those nooks and crannies. I find that solid coconut oil, or butter work very well. Oil doesn’t stay where it’s supposed to. Have you ever greased a Bundt pan and come back to find it in clumps, or dripped to the bottom of the pan? Super frustrating! Hence the solid coconut oil. Just use your pastry brush and go to town on that pan. If your coconut oil is melted already, you can put your Bundt pan in the fridge for 10 minutes. Then the coconut oil will solidify when you brush it over you pan since the pan is cold.
Without further ado, here is Einkorn Banana Bundt Cake!!
Einkorn Banana Bundt Cake
Ingredients
2 ½ cups (12 ½ ounces) einkorn flour
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
¼ cup coconut oil, melted
4 tablespoons organic free-range butter, room temperature
1 cup honey, or coconut sugar
2 large eggs, room temperature
1 ¼ cup mashed bananas, very ripe is best
¾ cup organic sour cream
1 teaspoon pure vanilla extract
2 ½ teaspoons cinnamon
½ cup pecans, or cinnamon chips
Instructions
1. Preheat the oven to 350 F. Thoroughly grease a 10-12 cup Bundt pan. A non-stick pan is preferred. I like to use solid coconut oil and a pastry brush. Oil doesn’t stay where it needs to on non-stick pans. So solid coconut oil, or butter works great.
2. In a small bowl whisk together the flour, baking powder, baking soda, and salt. Don’t forget that weighing your flour is very important. Set the dry ingredients aside.
3. In a large bowl combine the butter, coconut oil and honey. Beat until fluffy looking. Add the eggs one at a time, beating shortly after each. Don’t over beat them.
4. Mash the bananas. Then add the bananas, sour cream, vanilla, and cinnamon to the oil and honey mixture. Beat until combined.
5. Add half of the dry ingredients and beat until almost combined. Then add the other half and beat until all the dry ingredients have been mixed in. Remember not to over beat the mixture.
6. With a spatula, fold in the nuts or cinnamon chips, which ever you are using, until well incorporated into the mixture.
7. Pour the mixture into the prepared Bundt pan.
8. Bake for 35-40 minutes or until a long toothpick comes out clean. You’ll want a long toothpick to reach the middle of that cake.
9. Remove from the oven and let it cool on a rack for 5-10 minutes before turning it onto a cooling rack to cool completely. 10. When the cake is cooled completely, pour the icing over the top and serve. Just a not, I think this cake is also amazing warm. If you make it warm, your icing may drip faster than desired. Do a light glaze over the cake, maybe half the icing and put the rest in a bowl. You can drizzle more over the slices after you have cut them. You can let others drizzle what they want over it too.
To make the Icing
Half of an 8 oz package of organic cream cheese
½ cup honey
½ teaspoon vanilla
Very light sprinkle, a pinch, of cinnamon
Instructions
1. In a small bowl, mix the cream cheese and honey together until smooth and no lumps remain.
2. Add the vanilla and the sprinkle of cinnamon, and mix together.
3. Slowly pour the icing over the cake, letting it drip down the sides.
Note: If you desire, you can also sprinkle chopped pecans over the top of the cake after you have iced it.
