Here’s how to make it!

recipe adapted from Cake Duchess

Ingredients

2 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 teaspoon salt
3/4 cup or 1 1/2 sticks butter
1 1/2 cups brown sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
4 ripe bananas, pureed
1 cup buttermilk, or sour milk (add 1 tbs white vinegar to milk and let sit a few minutes)

Directions

Preheat oven to 350F. Grease and flour the bundt pan. Don’t skip that step! Place some flour in the bundt pan and tap it until it covers the entire greased surface.

In  large bowl, whisk together the flour, baking soda, and salt. Set aside.

Brown the butter: In medium-low heat, melt the butter. Increase the heat to medium and cook until the butter gently boils, until it starts to brown and develops a nutty scent. Pour the browned butter into a bowl to cool for ten minutes.

Once the butter has cooled, in the bowl of a stand mixer using the paddle attachment, cream butter and sugar until pale and fluffy. Beat in the eggs one by one, scraping down the bowl after each incorporation. Beat in vanilla extract and mashed bananas.

Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the buttermilk and beat until incorporated followed by the remaining flour mixture. Scrape down the sides of the bowl to incorporate.

Pour batter into the bundt pan.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.

Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.

Powdered Sugar Glaze:

2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Directions

In a medium sized bowl, whisk together the milk, vanilla and about 1/2 cup powdered sugar. Slowly add a 1/2 cup of powdered sugar at a time. The goal is to have a thick enough consistency so that it won’t be watery, yet able to be drizzled on top.