Caramelised banana bundt cakes
Every baker has a go to banana cake. It’s a staple. A classic. An excellent solution to the problem of overripe bananas.
Now, I don’t want to tell you that you’ve been doing banana cake wrong for years but I will say that there is a very simple way to lift your banana cake game. Bake the bananas.
Baking or caramelising bananas releases natural sugar in the fruit. It can turns your baking from a bog standard banana affair into a fudgy banana bonanza. As Gwen Stefani said, allegedly in reference to the below recipe, this sh*t is bananas.
Makes 12 mini bundt cakes
Caramelised banana cakes
20 grams of brown sugar
1 medium banana (ripe)
100 grams of plain flour
½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoons of salt
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
50 grams of butter (softened)
50 grams of brown sugar
50 grams of caster sugar
½ teaspoon of vanilla bean paste
55 millilitres of buttermilk
Make the caramelised banana cakes
- Preheat your oven to 180C.
- Peel the banana and split it down the middle. Place the banana on a baking tray and sprinkle with 20 grams of brown sugar. Bake the banana for 15 to 20 minutes. Set aside to cool.
- Once the banana is cooled, place it in a small bowl and mash with a fork.
- Grease a mini Bundt tin.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, beat the butter until smooth.
- Add the brown sugar and caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
- Slowly add the vanilla bean paste and egg to the butter and sugar mixture. Mix until combined.
- Add the caramelised banana. Mix until combined.
- Add the flour mixture in three batches, alternating with the buttermilk until combined.
- Evenly divide the cake batter between the mini Bundt pan.
- Bake for 15 to 18 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.
- Once cooled, sprinkle with icing sugar.