Taste Treats, Banana Edition

As I have kvetched before, I always have overripe bananas sitting around the kitchen. My usual solution to this problem is the ubiquitous banana bread; however, my banana bread inevitably ends up dry on the edges and raw in the middle, traits not becoming of a baked good.

Then, yesterday, a revelation: why not bake banana bread in a bundt pan? Better yet, why not bake banana bread in my favorite fleur-de-lis bundt pan?

Here's my new favorite recipe for banana bread:

Ingredients:
5 overripe bananas mashed
2 cups of all purpose flour
1 teaspoon of baking soda
pinch of salt
two eggs
1/2 cup of unsalted room temperature butter
3/4 cup of packed brown sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla
maple syrup to taste

Directions:
1. Preheat oven to 350 and grease a bundt pan well.
2. Combine flour, baking soda, salt, and cinnamon. Whisk to combine.
3. Mash bananas. Add sugar and remaining wet ingredients.
4. Fold wet ingredients into dry. Mix just until combined.
5. Pour into pan and bake for 40-45 minutes.
6. Remove from oven and poke holes in bottom of cake (the exposed part). Drizzle maple syrup over the cake.
7. Allow to cool in pan for 15 minutes. Turn onto a wire rack. Sprinkle with powdered sugar if desired.

PS. Wondering what a taste treat is? Read here.

Food and photo by moi.