Name: Banana Gugelhupf (Bananengugelhupf)
Yield: Makes 12 servings
Cuisine: Hungary
Ingredients: 4 large eggs, at room temperature; 1 cup mashed ripe bananas (about 3 medium bananas); 1 cup confectioners’ sugar; 1 teaspoon vanilla extract; Grated zest of 1 lemon; 2 cups all-purpose flour; ¾ cup packed light brown sugar; ⅓ cup heavy cream; 2 teaspoons baking powder; pinch of salt; ½ cup (1 stick) unsalted butter, at cool room temperature

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

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

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Ingredients

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