Monday, July 30, 2012
Cocoa Glazed Banana Bundt Cake
This gorgeous thing was the product of a very domestic day alone - my wonderful husband was at work for two days straight in Pittsburgh, so my kitchen and I got reacquainted in a very intense way. After the cake came out of the oven, those insane sprinkly pancakes found themselves on the stovetop, and broccoli fritters made it to the dinner table a few hours later.
First of all: SO. MANY. DISHES.
Second of all: SO. MUCH. DELICIOUS.
This cake is chock full of scrumptious, moist, banana flavor and the quick-and-easy glaze tastes like hot fudge. The baking method for the cake is easily one of the most interesting I've ever encountered: the cake stays in the oven for nearly two hours at a low temperature, then immediately makes its way into the freezer for an additional hour. The resulting cake is insanely moist and flavorful, and the outside doesn't get super dark like many banana cakes are wont to do in a hot oven. Though it took time to bake, I was absolutely thrilled with the quick prep (especially with my new KitchenAid 6-quart pro!!) and the delectable result. Thank goodness I found some people to help me consume it, or this delicious cake would have become 10 new delicious pounds around my waist!
I highly recommend this recipe. If muffins or banana bread sound boring the next time you have overripe bananas, go for cake!
Banana Bundt Cake
Source: adapted slightly from My Baking Addiction
1 1/2 cups mashed ripe bananas
2 cups white whole wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
Place a rack at the center of the oven and preheat to 275˚F. Thoroughly grease and flour a 12-cup nonstick bundt pan, or use a baking spray with flour to coat it.
In a small bowl, mash the bananas.
In a medium bowl, mix together the flours, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and the sugar until pale, light and fluffy, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated, then stir in the vanilla. Alternately add the buttermilk and the flour mixtures to the bowl of the mixer, mixing until combined and smooth. Stir in the mashed bananas.
Transfer the batter to the prepared bundt pan. Bake in the preheated oven for about 1 hour 40 minutes, until a toothpick inserted into the middle comes out clean.
Immediately transfer the pan to the freezer for about 1 hour. Remove the pan from the freezer to a rack for at least 3 hours.
When ready to serve, invert the cake onto a serving plate or cake stand and prepare the glaze.
Simple Cocoa Glaze
1/2 cup powdered sugar
3 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract (I used Mexican vanilla)
2-3 tbsp half and half or whole milk
Combine powdered sugar and cocoa powder in a bowl and whisk together thoroughly. Switch to a spoon and add vanilla. Gradually add the milk or half and half until a thick but pourable glaze is formed. Spoon over the top of the cake and allow the glaze to drip down the sides. Give it an hour or so to set slightly, then slice and serve. Enjoy!