Does anybody really buy bananas before they decide tomake bread? For me it’s always the effect, never the cause.
Yet again, mybasket was overflowing with too ripe bananas. In an attempt to change theincredibly good but kind of repetitive bread or muffin I started looking foralternatives, and ended with this simple cake.
It’s cake you guys. Good, lighttextured cake. No dense banana bread here. And drizzled with a luscious, darkchocolate glaze livened up with some dashes of bourbon. The texture isperfectly moist with a definite banana flavour. Ideal for tea, a picnic, after-schoolsnack, nibbling while working, taking to the guys at the office.
The glaze adds a lot. Because it’s not too much and ithas that boozy aftertaste that’s palatable but at the same time just a hint. Oh, I can goon forever about the absolute delight of baking with booze.
Next time I makethis recipe I’ll add an extra, but very necessary step, according to me of course, that consistsof drenching the cake right after it comes out of the oven with a mixture ofsugar and the liqueur of choice. Then the flavour will be loud and clear,perfect for a celebration. Like today’s. In the north hemisphere at least. Not here.
In this city it’s been drizzling all day, and I had to go to ameeting downtown. That is like the worst idea on days like these. It’s cold butvery humid, with that annoying sticky rain, traffic that can get you swearingwords you didn’t even know existed and, the cherry on the cake, those personsusing umbrellas that just don’t know how to use the sidewalk while holding saiditem. I mean, I’m not carrying an umbrella but have to make room for them (theumbrella folks) under the barely-there roof that runs alongside the shops, so theyend up carrying umbrellas and walkingunder the tiny bit of shelter available, while I (the non-umbrella person) justwalk under the rain and soak.
Anyway, I got home wet, hungry and cranky. With a needfor comfort. And there was the banana Bundt waiting. Such a treat on a bleakday. I had made it two days ago, when the sun was shinning and we ate lunch onthe terrace.
BANANA BUNDT CAKE
from KissMy Bundt, by Chrysta Wilson
2 ½ cups (290g) all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup (180g) unsalted butter, at room tº
1 ¾ cups (350g) sugar
3 eggs, room tº
½ teaspoon vanilla extract
1 ¼ cups (310cc) whole milk
2 medium-large bananas, very ripe and mashed
Preheat oven to 350º F/ 180º C
Butter well and flour a large Bundt pan.
Sift together flour, baking powder and salt.
In a large bowl beat butter until creamy, 1 or 2minutes. Add sugar gradually beating for 2 minutes. Add eggs, one at a time,beating well after each addition, and beating an additional 2 minutes after thelast one is incorporated. Add vanilla extract.
Add dry ingredients in three parts, alternating withthe milk in two parts.
Add banana and mix just until no streaks of flourremain.
Pour into pan and bake for 40 minutes or until atester comes out clean.
Invert onto wire rack and cool completely. If the cakeresists, let stand 10 minutes and invert again.
CHOCOLATE BOURBON GLAZE
1/2 cup (125cc) cream
4 oz (115g) bittersweet chocolate
2 Tbs (30g) butter, at room tº
1 Tbs corn syrup
3 Tbs bourbon
Chop chocolate and put, together with cream, in aglass or stainless steel bowl over boiling water (bottom of bowl doesn´t haveto touch water). When the chocolate is melted and mixture is smooth, add butterand mix well. Return from heat, add bourbon and let reach a cool consistency.
Pour over glaze that has been put on a wire rack witha parchment paper underneath to catch any drips.