• Ingredients
  • Butter to grease the pan
  • Bread crumbs for pan preparation
  • 5 oz. butter, room temperature
  • 270 g sugar (1-1/3 cups)
  • 2 eggs
  • 300 g flour (2-1/2 cups)
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 4 very ripe bananas, mashed
  • 2 oz. cold coffee (50 ml)

Preheat oven to 350 degrees F. Grease a 12-cup bundt pan liberally with butter. Sprinkle bread crumbs into the pan and shake them around until all surfaces of the buttered pan are coated with bread crumbs. Set aside.

With a mixer, blend together butter and sugar until light and fluffy. One at a time, mix in eggs until fully incorporated. Sift together flour, baking soda and baking powder. Stir into the sugar/egg mixture. Add the bananas and coffee, stir until combined. Do not overmix. Spoon batter into prepared pan. Bake for 40-50 minutes until the top is golden brown and a toothpick tester comes out clean.

NOTES: Apologies to you all for the hodge-podge of measuring standards. My kitchen scale will do grams or ounces and I didn’t think ahead about trying to write the recipe on the blog later. I’m learning to weigh my ingredients rather than measure them out. I found this recipe at adamantkitchen.com and it is fantabulous. The breadcrumb coating sets the cake above all other banana breads or cakes. I did not add a frosting or other coating, although I sure could have. At the end of the bake, Adamant let hers cool a couple minutes and then tipped it out onto a wire rack to finish cooling. I missed that part and let it cool completely before tipping it out. This was the first bundt cake I have EVER made that came out without sticking somewhere and needing a patch. It just slid right out. So exciting!