Another banana bundt cake, I know, but it has bourbon and chocolate you guys, so good!.
Does anybody really buy bananas before they decide to make bread? For me, it’s always the effect, never the cause.
Yet again, my basket was overflowing with too ripe bananas. In an attempt to change the incredibly good but kind of repetitive bread or muffin I started looking for alternatives and ended with this simple cake.
It’s cake you guys. Good, light textured cake. No dense banana bread here. And drizzled with a luscious, dark chocolate glaze livened up with some dashes of bourbon. The texture is perfectly moist with a definite banana flavor. Ideal for tea, a picnic, after-school snack, nibbling while working, taking to the guys at the office.
The glaze adds a lot. Because it’s not too much and it has that boozy aftertaste that’s palatable but at the same time just a hint. Oh, I can go on forever about the absolute delight of baking with booze.
Next time I make this recipe I’ll add an extra but very necessary step, according to me of course, that consists of drenching the cake right after it comes out of the oven with a mixture of sugar and the liqueur of choice. Then the flavor will be loud and clear,
perfect for a celebration.
perfect for a celebration.
Like today. In the northern hemisphere at least. Not here.
.
In this city, it’s been drizzling almost all weekend, not nice for the middle of the summer.
It’s humid, with that annoying sticky rain, traffic that can get you swearing words you didn’t even know existed and, the cherry on the cake, those persons using umbrellas that just don’t know how to use the sidewalk while holding said item.
I mean, I’m not carrying an umbrella but have to make room for them (the umbrella folks) under the barely-there roof that runs alongside the shops, so they end up carrying umbrellas and walking under the tiny bit of shelter available, while I (the non-umbrella person) just walk under the rain and soak.
Completely unrelated to banana bundt cake, I know.
.
Anyway, I got home wet, hungry and cranky. With a need for comfort. And there was the banana Bundt waiting. What was left of it when I made it two days ago when the sun was shining and we ate lunch on the terrace. Such a treat on a bleak day.
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Banana Bundt Cake with Bourbon Chocolate Glaze
- Yield: 12 servings 1x
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Ingredients
For the cake:
- 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)
For the glaze:
- 1/3 cup 125cc cream
- 4 oz 115g bittersweet chocolate
- 1 Tbs 30g butter, at room tº
- 2 Tbs corn syrup
- 2 Tbs bourbon
Instructions
For the cake:
- 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 2 minutes. 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 the last one is incorporated. Add vanilla extract.
- Add dry ingredients in three parts, alternating with the milk in two parts.
- Add banana and mix just until no streaks of flour remain.
- Pour into pan and bake for 40 minutes or until a tester comes out clean.
- Invert onto wire rack and cool completely. If the cake resists, let stand 10 minutes and invert again.
For the glaze:
- Chop chocolate and put, together with cream, in a glass 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 butter and mix well.
- Remove from heat, add bourbon and let reach a cool consistency.
- Pour over glaze that has been put on a wire rack with a parchment paper underneath to catch any drips.
- Category: baking, Cake
- Cuisine: American
from KissMy Bundt, by Chrysta Wilson
Peter Block says
July 16, 2012 at 13:09love the concept of the glaze.
Gloria - The Ginger Snap Girl says
July 13, 2012 at 04:45I totally relate to the whole buying bananas thing. I don't think I've ever once bought them with the intent to bake bread, or cake or muffins. But somehow I always end up with a lot of overripe ones. Your cake sounds like the perfect solution. The chocolate sauce is truly the "icing" on this lovely cake!
Cocoa and Lavender says
July 7, 2012 at 23:35Oh my word! What more could anyone ask? (Except perhaps that you do home deliveries world-wide! The choco-bourbon glaze is a keeper!
Kathy says
July 7, 2012 at 12:22Simply beautiful and delicious looking! The bourbon glaze sounds amazing! I just put 3 bananas in my freezer that were getting very ripe! Hmmmm!
Susan says
July 7, 2012 at 06:13Fabulous! http://www.createamazingmeals.com/2012/07/banana-bundt-cake-with-chocolate-glaze.html
Cakelaw says
July 6, 2012 at 08:06Mmmm …. Bananas and bourbon – I am there!
Baker Street says
July 6, 2012 at 02:14I love that book! The bourbon glaze sounds heavenly, Paula! 🙂
Inside a British Mum's Kitchen says
July 5, 2012 at 01:53this looks absolutely amazing – I love your flavorings – delicious
Mary x
Medeja says
July 4, 2012 at 23:22It looks somehow better than banana bread.. 🙂 Hopefully I will have enough bananas to try i soon
Miss Messy says
July 4, 2012 at 23:00looks so so yummy!
yummychunklet says
July 4, 2012 at 22:37Bourbon chocolate glaze? Um, yes!
Ellie says
July 4, 2012 at 21:44Hey there, just stopping by to let you know that I nominated you for the Leibster Blog Award! I really enjoy reading your blog and this award is well deserved! 🙂
http://theboothebearandthegojiberries.blogspot.co.uk/2012/07/leibster-blog-nomination-banana-bread.html