Banana Gugelhupf

Bananengugelhupf

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    servings

Appears in

Banana Gugelhupfis one of the newer additions to the Austro-Hungarian pastry roster. I’ve made countless American-style banana breads before, but this is a very special recipe, resulting in a beautiful loaf filled with moist banana flavor. Use ripened bananas freckled with brown spots with an intensely sweet aroma, and not ones that are overly ripe and blackened.

Ingredients

  • ½ cup (1 stick) unsalted butter, at cool room temperature
  • 1 cup confectioners’ sugar
  • 4 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • ¾ cup packed light brown sugar
  • cup heavy cream
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon

Method

  1. Position a rack in the center of the oven and heat to 350°F. Using a cylinder-shaped pastry brush, butter the inside of a 9- to 9½-inch Gugelhupf mold or fluted tube pan. Coat with flour and tap out the excess.
  2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually add the confectioners’ sugar. Return the speed to high and beat until very light in color and texture, about 2 minutes. One at a time, beat in the eggs, beating well after each addition.
  3. Sift the flour, baking powder, and salt together and set aside. In another medium bowl, whisk the bananas, brown sugar, cream, vanilla, and lemon zest until the sugar is dissolved. With the mixer on low speed, one third at a time, alternately beat in the flour and banana mixtures, scraping down the sides of the bowl often, until the batter is smooth. Pour into the pan and smooth the top.
  4. Bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes. Invert onto the rack and cool completely.

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