SIX bananas! Yep, you read that right! Do you think I’ve lost it? Hell, NO! Please read on.
We’ve been experiencing heavy downpours in the evenings around here since past 2 weeks and to me gloomy mornings and rainy evenings are synonymous with a slice of banana bread + a cup of strong coffee with a dash of milk. I love experimenting with my no-oil/butter and egg-free banana bread recipe (it’s a staple in my house and uses 3 ripe bananas) by changing the add-ins every time. I developed that recipe first by using raspberries but on other occasions I have added walnuts, chocolate chips, cocoa and strawberries add-ins.
This particular banana bread is all the more special because the batter here uses SIX (no kidding!) VERY RIPE bananas which imparts super-intense banana flavour to this bundt cake. I love all the above mentioned banana bread versions dearly but this here has become my favourite. I had very ripe banans sitting on the counter, begging to be used. The husband and I both ended up picking up a bunch of bananas on the same day. Due to chill in the air I have traded my usual breakfast of smoothies made with frozen bananas with piping hot cinnamon stovetop oatmeal so I had to come up with a way to use up this substantial quantity of bananas at my disposal. That’s when I developed this recipe which absolutely deserves a place in your repertoire too, prefect for times when you find yourself drowning in excess ripe banana situation like myself. I used some more bananas to bake chocolate chip banana brownies (recipe next up!) later in the week which turned out pretty good as well.
This is your quintessential banana bread laced with sublime flavour from cinnamon and nutmeg. The addition of spices also makes your house smell divine while baking. Also, it’s baked in a bundt pan instead of a loaf pan and in my book, bundt > loaf! ❤️
Bundt cakes are truly awesome when baking for groups, potlucks and picnics. This cake is soft, moist and the crumb; gorgeous. It could be baked ahead and travels beautifully because it’s quite sturdy. Serving it warm just out of the oven is highly recommended and so is generous drizzle of sea salt caramel sauce. A scoop of vanilla takes it few notches up and is just the thing for your post-dinner dessert cravings. You could obviously have a slice for breakfast because B-A-N-A-N-A-S!
I’ll leave you to a recipe now. Do leave a comment if you have any questions or just to say hi. Have a great rest of the week people!
Six-Bananas Banana Bread Bundt Cake
Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
In a large microwave-safe mixing bowl, melt the butter at high power for 30-60 seconds. Let cool for 5 minutes. Whisk in eggs using hand whisk, one at a time, until completely incorporated followed by white sugar and cane sugar. Whisk in yogurt, vanilla and 2 1/2 cup mashed bananas.
In another bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Gently fold in dry ingredients to the wet ingredients using rubber spatula.
Transfer batter to the bundt pan and bake for 55-60 minutes. Mine was done in 57 minutes exactly. Let the cake cool in the bundt pan placed on a wire rack. After about 10 minutes of cooling, invert the cake on wire rack and pour sea salt caramel sauce on top. Slice and serve warm. Store cake in an airtight container in the refrigerator for 3-4 days.
I have used 1/2 cup sugar in total in this recipe as I wanted to top the cake with sea salt caramel sauce. You could add another 1/4-1/2 cup sugar to the cake batter if you prefer sweeter cakes.
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Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had this cake in my life. First bite into it and I instantly regretted making a mini version because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! 😉
The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go before the peach season officially ends.
Enjoy & eat it all up! 🙂
Zesty Peaches & Cream Mini Bundt Cake
Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes
- 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
- 1/2 Tbsp all-purpose flour
- Zest of 1 Naval orange
- 1/3 cup sugar
- 1 large egg
- 1/4 cup unsalted butter, at room temperature
- 2 Tbsp cream cheese, at room temperature
- 2 Tbsp freshly squeezed orange juice
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 1/2 cup all purpose flour, sifted
- 1/2 tsp baking powder
- Pinch of salt
- 4 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp milk or cream (add more to adjust the consistency)
- Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
- Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
- In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
- Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
- For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
I baked 3 batches of cookies this Monday to be sent for the cookie swap I am participating in. I wanted to do this precisely on a weekday so that I can courier the cookies on the same evening and they reach their destination in another 2 days, when they can be still considered FRESH! Good news is that one shipment was delivered yesterday and the other 2 were out for delivery today morning… Success! The bad news is I can’t share those cookie recipes with you… Not yet 🙁
So to celebrate, I am sharing this awesome chocolate bundt with you all today. And as you must have guessed already, it is undoubtedly a healthy recipe! This time I have experimented with beetroot purée and liquid jaggery. I was feeling quite proud of myself while presenting this cake in front of Mr and some guests as the experiment turned out a total success! Nobody could guess/taste the secret ingredients… Even the kids!! 😀
This cake is supremely moist because of puréed beetroot and olive oil. Liquid jaggery lends most of the sweetness and the brown sugar with chocolate lends works beautifully with chocolate. The taste is rich and exceptionally chocolaty. A top performer in my opinion!
The batter is a simple 1-bowl creation which comes together easily and can be prepared even without electric mixer. It bakes fairly quickly compared to any other bundt cakes. After the cake cools completely, simply pour ganache over it and serve a giant, thick slice of your masterpiece!
If you fear the bundt pan, let me give you a tip on ‘How-To’. Generously grease the pan with butter and lightly dust it with flour. This is a foolproof way and the cake will not stick to the pan or break in pieces when you invert it on a cooling rack. So spend some time on this step before you start with the cake batter. After the cake bakes, let it cool in pan for 15-20 minutes before trying to release it from the pan. Perfection! So let go of your fear of bundt pan and whip up this decadent deliciousness NOW!
Healthy Chocolate Beetroot Bundt Cake with Dark Chocolate Ganache
Serves: 12 | Prep time: 20 minutes | Bake time: 35 minutes approximately
- 2 cups whole wheat flour
- 3/4 cup +1 Tbsp Hershey’s unsweetened cocoa powder
- 1 tsp cinnamon powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup extra-virgin olive oil
- 1/4 cup brown sugar
- 3/4 cup liquid jaggery
- 3 large eggs
- 1/3 cup plain yogurt
- 1 + 2/3 cup beetroot purée, (around 4 medium beetroots boiled, peeled and puréed)
- 1 Tbsp vanilla extract
- 2 Tbsp medium fat cream/milk
- 3 oz dark chocolate, roughly chopped
- Preheat the oven at 190 C/375 F. Grease a bundt pan nicely with butter and dust it with flour.
- In a medium bowl, sift together all the dry ingredients.
- In a bowl of your electric mixer, fitted with paddle attachment, add olive oil and brown sugar and beat on a low speed. Add liquid jaggery and continue to beat.
- Increase the speed to medium-high, add one egg at a time and beat for 2 minutes after each addition. Beat in yogurt.
- Slowly add beetroot purée and dry ingredients in 2 additions, ending with dry ingredients. Scrape the sides of the bowl with spatula and beat until just combined. Do not over-mix the batter.
- Pour the batter to the prepared bundt pan and bake for 33-35 minutes. Toothpick inserted near the centre of the pan should come out clean or just with few moist crumbs. Let the cake cool in a pan for 15-20 minutes before inverting on a wire rack.
- Heat a small sauce pan and add cream/milk to it. Once the cream/milk is hot(not bubbling), remove it from heat. Add chocolate to it and stir continuously until chocolate has melted completely. Pour the ganache over the cake. Cut a thick slice and serve.
*Store the cake in an airtight container. Stays fresh on a counter for 1 day and in refrigerator for 5-6 days.
*The cake is enough sweet for me but in case you like your baked products quite sweet then increase the quantity of brown sugar in the batter as per your taste. Lick, taste and then proceed! 😉
Still scared of a bundt? Try these delicious cupcakes!
Happy Baking! xx