First of all, this week's selection was chosen by The Food Librarian, one of my favorite TWD baker/bloggers. She makes things that look so good I want to lick my computer screen.
I don't have a traditional bundt ban but I do have a rose-shaped Nordicware pan which I previously used for the Kugelhopf. And I'm positive this would have been pretty baked in that rose pan. However, I was making the bundt cake to share so I made it into cupcake/muffins instead, making it loads easier to transport.
Putting the batter together was fairly simple, dry ingredients, butter + sugar, eggs, etc. I did add a splash of almond extract and only had 3 bananas instead of 4 but those were my only changes.
Out of the batter I got almost 24 cupcake/muffins and one smallish loaf cake. The glaze was a super simple lemon juice and confectioner's sugar glaze, which didn't taste weird with the banana at all.I kept a few of the cupcakes myself, I ate one while it was still warm and oh-my-gosh it was good, very moist and bananay. The loaf cake went to a co-worker and the rest of the cupcakes were dispersed amongst my knitta friends. This recipe's a keeper.