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
2 cups (280 g) all-purpose flour
½ cup (75g) White Whole Wheat flour
1 ½ tsp(4g) ground cinnamon
1 ½ tsp(7g) baking powder
¾ tsp(3g) baking soda
½ teaspoon (3g)salt
½ cup (4ounces/115 g) unsalted butter, at room temperature
1 ½ tsp(4g) ground cinnamon
1 ½ tsp(7g) baking powder
¾ tsp(3g) baking soda
½ teaspoon (3g)salt
½ cup (4ounces/115 g) unsalted butter, at room temperature
½cup canola oil
1 ½ cups (300 g) sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso or coffee powder
2 Jumbo eggs, at room temperature
½ 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 ¼ cups (125 g) walnuts, toasted and crushed
1 teaspoon vanilla extract
1 tablespoon instant espresso or coffee powder
2 Jumbo eggs, at room temperature
½ 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 ¼ cups (125 g) walnuts, toasted and crushed
Chocolate frosting
3 .5 ounces (98 g) bittersweet or semisweet chocolate, coarsely chopped
¼cup (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
3 .5 ounces (98 g) bittersweet or semisweet chocolate, coarsely chopped
¼cup (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
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
mjskit says
I was already drooling as I moved through the post, but when I saw the chocolate sauce, my jaw dropped! Gorgeous and delicious!
Reni says
OMG ! such a beautiful cake 🙂 perfectly baked...looks lovely Swathi 🙂
Suja Manoj says
Its a beauty,perfectly baked,frosting adipoli.
Rumana Ambrin says
Gorgeous looking cake..
Simi J says
gorgeous looking
Shashi Charles says
Love this "swirly" bundt pan!
Love that you masked this cake to be healthy with the whole wheat flour 😉
Seeing its healthy - I could have an extra slice drizzled with extra chocolate! Love the photos!
Shashi @ http://runninsrilankan.com
Treatntrick Treat and Trick says
Gorgeous and tempting cake!
Amila Wickramarachchi says
wow!!It looks so perfect!Great job!
Maha Gadde says
absolutely delicious luking cake...love it....
Niru says
I love it,I love it,I absolutely love it....looking excellent ....well done..
Chitz says
Looks so beautiful Swathi.. Wish I cud get hold of that pan 😀
Asha Shivakumar 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.
Harini M says
Looks yummy n perfect.I will try without eggs
Shama Nagarajan says
drooling !!!
sushmita pandit says
Thats a lovely and easy recipe...wonderful
Arthy shama says
Cake looks most delecious and healthier too!! Luv the chocolate frosting and the neat bundt shape 🙂
Rita Bose says
Wow! Walnut and banana cake looks superb! Lovely step-by-step pictures! Pass me a slice too! ;)http://www.rita-bose-cooking.com/
indianspicemagic says
I love the pan and the cake. You have done a perfect just to the pan by baking an wounderful cake.
Gayathri Ramanan says
wow..cake looks fabulous & delicious..love that pan..
Mayuri's jikoni says
absolutely beautiful... I am drooling. I have got to find a bundt pan.With such a lovely pan, cakes already appear rich and presentable.
Babitha costa says
sooo yummy cake with coffee,love to ur kid
Happys Cook says
cake looks yummy and in perfect shape...
Veena Theagarajan says
beautiful cake
radha says
What an amazing looking cake. Lovely idea for a cake. Somehow reminds me the Sydney Opera House !! Lovely
Gajus kitchen says
looks awesome and mouthwatering..love the clicks with the chocolate frosting and lovely pan
Rafeeda AR says
Such a gorgeous looking cake with vrything I love in it - banana, walnut, coffee n chocolate!!! 🙂 🙂
Shobha Kamath says
WoW ! That's a superb cake. Loved those pics too.
tinku shaji says
Swathi the cake is so good.. you have made it so well
Sona S says
Cake looks very delicious and beautiful.
Rasi 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 🙂
Renata says
Oh Swathi, that is a GORGEOUS bundt cake!! What a fun thing that travelling pan!
Sangeetha Priya says
wonderful, you baked it perfect...
Pam says
Beautiful cake love the chocolate topping. I think I'm at the bottom of the list to get the pan.
cooking with curls says
Looks delicious with all of that chocolate flowing over it! 🙂
Meena Kumar 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 :).
Swathi Iyer says
Yes that pan is really beautiful , yes I enjoyed the bounty of banana from my garden.
sangeetha pn says
Great looking bundt cake.. Loved that cake pan ..:) Perfectly baked
Swathi Iyer says
Thanks
Tanusree 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.
Swathi Iyer says
Tanusree, Ask Jenni she will add you to the poeplehood travelling Swirly pan project
Mahi 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! 🙂
Swathi Iyer says
Mahi, original recipe has frosting in it. So I try to added here. Yes pan makes lot of difference.
Bhawya Sankar says
Wow... the cake looks delicious.. ll try it 🙂
Swathi Iyer says
Sure you will love this
Jennifer Field says
Oh hooray! How wonderful, Swathi! It turned out great--I know Dorothy and Toto would never let anybody down!
Swathi Iyer says
Thanks Jennifer, she helped me to bake this beautiful cake.