Banana Walnut Bundt Cake

previous post: 10 Delicious Smoothie with Veggies | next post: Hearth and Soul Blog Hop 167: 8/27/2013
Please shareShare on Google+0Share on LinkedIn0Pin on Pinterest1Share on StumbleUpon1Tweet about this on Twitter0Buffer this pageShare on Facebook12

When Jennifer of  Pastry Chef Online suggested a Peoplehood travelling  swirly pan  idea, where we bake bundt cake with a  single nordic ware heritage bundt pan, I loved the idea and asked her whether I can be a part of it. She immediately said yes.  Then I have to wait my turn to get the pan ( Dorthy & Toto),

and currently she is travelling in Texas. Two weeks ago Bobby handed the pan over to me. She took a long drive to come to my house and to personally give me the pan, and I was finally able to bake cake with pan last weekend.

In the meantime I had borrowed a book from library David Lebovitz Ready for dessert My best Recipes book, thinking that I will make an ice-cream recipes from the book.  But last week I got a bounty of banana from my banana plant, which I thought I can just eat. However it turned out be too much for us. Further it is a burro banana/Monthan kaya, which is best when we use them as raw green vegetable. We people from Kerala, India like to use them as raw green banana in our curries or as batter fried version. We rarely eat it ripe. When I called my dad and told him that it is monthan kaya, appa told me to make baji/ batter fried fritters.However it is not possible as it started getting over ripe. As usual my hubby requested me to bake banana bread. I told him I need to use the bundt pan, so I will make banana cake.
Finally I made banana cake with 12 of the small bananas. I changed the recipe by adding ½ cup whole wheat flour to mask it as healthy by my consciousness. I also reduced half of the butter and substituted it with canola oil. Original recipe was made in regular 9 inch pan; however I made it into bundt pan. I also used some crushed roasted walnut.   I also wanted to drizzle chocolate frosting over the cake, and I did it, however it was not as pretty as I wanted.  I shared half of the cake with my friend and neighbor Yolanda. My hubby had agreed to this baking session only if keep half of the cake in the home and half to share.
Usually when I make a cake and try to pull it out from bundt pan, it will stick. To prevent the stickiness, I read in the internet that using 1 stick of butter has to be smeared to the pan that scared hell out of me. Then I found a excellent tip to remove the cakes easily from tube pan and bundt pan from this book, The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co by Nick Malgieri. First to butter the pan I used 2 tablespoons of butter, and then dusted it with finely grind bread crumbs (I used panko) and then spray with PAM.  I was afraid of distorting my cake, but with just pressure from my knife down on the sides, the cake came out easily and beautifully.
The cake turned out to be delicious, my daughter was happy as it has chocolate on it. Hubby was happy as it remained his banana bread combo. Son was happy as he can munch little bit from everybody. Even I got very good verdict from my friend. So if you have some ripe bananas in your kitchen counter, gave it a try it won’t disappoint you.
Here comes the recipe.


Banana Walnut Bundt Cake
Yield: Serves 12 to 16
Prep Time: 30 minutes
Cook Time: 60-65 minutes 

Ingredients:

cake:
2 cups (280 g) all-purpose flour
1/2 cup (75g) White Whole Wheat flour
1 1/2 tsp(4g) ground cinnamon
1 1/2 tsp(7g) baking powder
3/4 tsp(3g) baking soda
1/2 tsp (3g)salt
1/2 cup (4ounces/115 g) unsalted butter, at room temperature
1/2cup canola oil
1 1/2 cups (300 g) sugar
1 tsp vanilla extract
1 Tbsp instant espresso or coffee powder
2 Jumbo eggs, at room temperature
1/2 cup(140g) sour cream (regular), at room temperature
2 cups (50 ml) banana purée (12 no small burro bananas, if you are using regular banana used 3-4nos)
1 1/4 cups (125 g)  walnuts, toasted and crushed
 Chocolate frosting
3 .5 ounces (98 g) bittersweet or semisweet chocolate, coarsely chopped
1/4cup (62.5 ml) strong brewed coffee or espresso (you can replace this with water or decaffeinated coffee)
3 tablespoon  (42g) unsalted or salted butter, cut into pieces, at room temperature
Directions:
Cake

  • Preheat oven to 350°F (175°C)
  •  Butter( 2 tablespoon) the bundt pan then sprinkle the pan with 2 tablespoon fine bread crumbs( I used panko)  and then spray with PAM .
  •  In a medium bowl, combine flours, cinnamon, baking powder, soda and salt. Whisk to combine.
  •  In a stand mixer bowl (or large mixing bowl if using a hand mixer or spoon) beat butter and sugar until light and fluffy. It should take about 3 to 5 minutes. Incorporate the vanilla, oil and espresso powder into the lightly beaten eggs and add at two times to completely mixed in. Add half of the flour then the buttermilk and banana purée. Add the remaining flour then stir in the nuts until combined, but don’t over mix.
  • Transfer the batter into prepared bundt pan and bake until golden and toothpick comes out clean, about 60-65 minutes. Cool for 10 minutes and slight run the knife through the sides and turn the cake upside down and cool completely in wire racks.

Frosting:
If using double boiler,

  •  Place a heatproof bowl over a pan of simmering water. Combine chocolate and coffee or espresso in the bowl and stir until chocolate is melted and smooth.
  • Remove bowl from the heat and add butter. Whisk until combined well and smooth.

If using microwave
  • In a microwave safe bowl heat high for 1 minutes  chocolate, butter and coffee until it melted completely and become smooth. Transfer to squeeze bottle and drizzle through the indentation on the cake.
Cake will keep up to 3 days, covered, at room temperature.
Recipe adapted from:  Ready for Dessert, by David Lebovitz Copyright 2010

 

Related Posts Plugin for WordPress, Blogger...

If you like this post,

Comments

  1. says

    Cake looks attractive and yummy! Banana-walnut cake is our favorite, but never added the topping though! The baking pan makes the cake special! :)

  2. says

    wow !! your bundt looks gorgeous and such a riot of flavors. i make banana cakes all the time but have never tried adding coffee flavor to it. I’ll try this recipe next time.

    and the Peoplehood travelling swirly pan sounds like a fun project. let me see if i can bake in that bundt pan too.

  3. says

    Banana walnut is the most requested cake here too.I love the pattern of the bundt cake and I can see that the tapered edges have come out clean beautiful I should say !Swathi,It must be so much fun to have the harvest from ur garden :)I love the way you write monthan kaya itself :).

  4. says

    Swati i am drooling over the pics.. i am in love with that pan :).. seriously how can anyone have the heart to even the cut the cake..Fab job! I am sure your house must have smelt divine with the aroma of banana ‘s :)

  5. says

    The cake looks beautiful, and the glaze looks even yummier. I love the style of your bundt pan. I know exactly what fritters you are talking about, I used to enjoy it when my mom’s mum fried it for me.

  6. says

    I was already drooling as I moved through the post, but when I saw the chocolate sauce, my jaw dropped! Gorgeous and delicious!