Brown Banana Bundt, Featuring The Honey-Love Contingency!

Everyone who has been in my kitchen will tell you that a good way to get your fingers broken is by trying, or even suggesting that I throw away my bananas! I like my bananas deep brown, full of so much natural sugar that it’s almost fermenting. To the unenlightened, they are past the point of redemption. Those with refined tastes know that state of…maturity is perfect for banana/yogurt smoothies, and my Brown Banana Bundt! I shared this privately with friends and so many of them had great results I chose to go public with the greatness!

Brown Banana Bundt Yusef Wateef 1 1/2 Cups whole wheat flour.
3 Dark Brown Bananas, mashed together in a bowl, but with chunks the size of a pencil eraser.
3 Eggs that have been outside the refrigerator for at least two hours.
1 Stick melted butter (or 4 ounces/110g, which also equals 1/2 cup, and is the same as eight tablespoons). Not hot, just melted.
1 Cup brown sugar.

Cream the butter, eggs, and sugar together with a whisk or fork until it’s one smooth texture. Add bananas after everything else is smooth. Though I prefer to leave a few banana chunks. Mix. Add the flour last. Mix.

Pour evenly into a six-inch diameter Bundt pan that you covered with butter, then flour beforehand. DO NOT neglect to butter and flour the cone in the middle of the pan, so that nothing sticks to the pan after baking!

Bake at 350-400 °F  /  177-200 °C  for 50 minutes. Don’t open the oven door until 50 minutes have passed. You can insert a wooden toothpick and pull it out of the center if you aren’t sure it’s completely baked. The toothpick will come out with smooth and clean if it’s completely cooked.

After it’s cooled down to warm but well above room temperature, put the plate or cutting board on top of the pan, turn everything upside down, and with one swift/firm smack your cake should come out in one smooth motion.

This recipe is specifically engineered to make a dense, low-crumb, easy to slice bread that works as-is, or warm. Either way, it balances well with the deep/rich coffee I am learning to drink here in Brazil.

Then there’s The Honey-Love Contingency!

I keep careful track of doing my best to avoid processed sugar and salt because my health is important to me.  So, I came up with this variation that I bake when I have time to sit and enjoy the decadence as opposed to the original version that I can take with me as I walk out the door.

I don’t add any sugar at all, and while the cake is baking I leave a full stick of butter in a coffee mug with 5 tablespoons of honey.  The slow heat from the oven gently warms the cup.  When the bread is ready to eat, I heat it under the broiler, either with honey-butter mix on top or spread on when I sit down with my friends to eat.

Take a picture of how yours turned out and leave it in the comments!

YusefWateef (at)

PS, If you have any kind of favorite recipe, for anything, share it here!


  1. Kelly R. Johnson

    I’m finally going to make this Brown Banana Bundt cake. I’ll check back and let you know how it goes… And I hope all is well with you.

    -Syd’s mom (AKA Kelly)

    Life’s journey is not to arrive at the grave safely,?? in a well preserved body, but rather to skid in sideways, totally worn out, shouting ” . . . Holy??Moses . . . What a ride ! ! ! “??



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