St. Patrick's Baking

Sunday, May 16, 2010

Mr. Banana Legs Bundt Cake

I am doing more menu planning with I'm an Organizing Junkie with great recipes:-)

I am so glad that I have a lighter week:-)I have to take Mom for a haircut and volunteering twice. That's it!! Maybe I should not publicize phone might start ringing:-)

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). I guess I was wrong; this is the last week and they left dessert for the last course!! Fitting, don't you think? The chef of choice is Warren Brown. There isn't much on The Food Network so, I took to the net and found his Mr. Banana Legs Bundt Cake. His recipes are dummy-proof because he breaks EVERYTHING done. Check it out below and come back Wednesday for a picture and our review:-) Wish me luck:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken and Pasta
Mr. Banana Legs Bundt Cake for Appreciation Breakfast (Come back Wednesday for a picture and my review)

Wednesday: Pork Chops (Hair Cut)

Thursday: Leftovers (Volunteering)

Friday: Eat Out (Volunteering)

Mr. Banana Legs Bundt Cake
2 cups all-purpose flour
1 Tbsp potato starch
1 Tbsp sugar
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp nutmeg
3 ea very ripe peeled bananas
3/4 cup half and half
1 Tbsp rum
1 1/2 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
2 3/4 cups granulated sugar
4 large eggs
3 large egg yolks

1. Spray a bundt pan well with a nonstick spray.

2. Preheat the oven to 350°F (conventional) or 335°F (convection). Set rack in the middle of the oven.

3. Measure the dry ingredients into a medium mixing bowl and whisk for 10 seconds to blend. Set aside.

4. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes. The mixture should look white, fluffy, and aerated.

5. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolks, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.

6. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.

7. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.

8. Fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot. Level the batter with the rubber spatula.

9. Bake 45 minutes.

10. Once the top of the cake doesn’t jiggle in the center and is golden brown across the top and edges, test for doneness by inserting a bamboo skewer in the center of the cake. When the skewer shows just a touch of crumbs or comes out clean, the cake is done. Remove the pan from the oven and place on a heat- resistant surface or wire rack.

11. Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing.

Servings: 12

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Inactive Time: 30 minutes
Total Time: 1 hour and 30 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (5.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 543.46
Calories From Fat (45%) 245.03
% Daily Value
Total Fat 27.82g 43%
Saturated Fat 16.64g 83%
Cholesterol 189.55mg 63%
Sodium 158.55mg 7%
Potassium 150.08mg 4%
Total Carbohydrates 69.03g 23%
Fiber 1.1g 4%
Sugar 49.64g
Protein 5.84g 12%

Recipe Type

Author: Warren Brown
Source: Cookstr
Web Page:

Recipe Cost: $7.46
Serving Cost: $.62


Alicia said...

Mmm..that sounds good! I love banana anything!! In fact, my post for Tuesday is about bananas! LOL

Glad you have a much lighter load this week!

Braley Mama said...

now that sounds like my kinda dessert!

Candi said...

How cute! I can't wait to see how it turns out.

Mrs. Blue said...

I love banana stuff, bet it will be awesome! I am glad you are having a 'light' week, hope it stays that way!!

blueviolet said...

What a funny name for it! I'm sure it will be good!

FoodontheTable said...

The week looks great, but I think Mr. Banana Legs will steal the show!

Amy said...

That sounds yummy to me.
Have a great day.

JessieLeigh said...

Love the name! That makes me giggle. :) Glad you have a calmer week this week and hoping it stays that way for you. Spaghetti is such a good go-to meal for those busy days, isn't it?

Sherry @ Lamp Unto My Feet said...

That sounds delish! Where do you find potato starch though?

angie said...

I can't wait to see the link. I'm going all out and baking mini cookies for my kids teachers for teacher appreciation week. (They are getting other stuff too, just not edible stuff).

The Cello Strings said...

it looks tasty!

Melissa B. said...

Is this the bundt cake for the teacher? Hope it's yummy!

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