Too Many Frozen Bananas in my Freezer: Two Wholesome Banana Bundt Cakes

Ingredients

2 cups buttermilk 

1/2 cup corn oil 

4 teaspoons real vanilla extract 

4 eggs 

1 +1/3 cup packed brown sugar 

4 cups whole-wheat flour 

2 teaspoons baking soda 

2 teaspoons ground cinnamon 

2 teaspoons powdered ginger

2 teaspoons Kosher salt 

4 cups or 6 thawed overripe bananas 

Directions

Heat oven to 350 F. Spray two Bundt pans with cooking spray or grease with veg shortening or coconut oil. (Let cool for 15 minutes before tipping out of pan).

In a large bowl, mix the buttermilk, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon + ginger and salt just until moistened. Gently mix the bananas into the batter and spoon into the Bundt pan.

Bake for 55 minutes or until golden brown and top springs back when touched in center. Cool for 15 minutes then turn out of pan. Enjoy warm.
adapted+quadrupled from Mayo Clinic Blueberry Bundt Cake

UPDATE: 1/31/22 When substituting pumpkin for banana it might need 5 more minutes. Use a cake tester. 

UPDATE: 1/29/22 I used 8 frozen (defrosted) bananas!! So delicious!!