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Orange Banana Bundt Cake

Calories
Author Louisa

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 2 cups sugar
  • zest of 2 oranges
  • 2 teaspoons pure vanilla extract
  • 2 large eggs , preferably at room temperature
  • About 4 very ripe bananas , mashed (you should have 1 1/2 - 1 3/4 cups)
  • 1 cup sour cream or plain yogurt

For Glaze

  • 2 Tablespoons freshly squeezed orange juice
  • 1 1/2 cup powdered sugar , sifted

Instructions

  • Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
  • Whisk the flour, baking soda and salt together.
  • In a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the applesauce & sugar at medium speed until mixed well. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, tapping the pan on the counter to release any bubbles in the batter.
  • Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
  • If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.
  • To make glaze, whisk together the powdered sugar and freshly squeezed orange juice. Pour over completely cooled cake and allow it to fall down the sides.