You may never make regular banana bread again after tasting
this banana and caramel bundt cake recipe.
Serves 12
200g unsalted butter, softened, plus extra for greasing
the bundt tin
250g plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
4 medium or 3 large overripe bananas
150g natural yogurt, at room temperature
1 tsp vanilla extract
225g light brown sugar
2 large free-range eggs, at room temperature
For the topping
Half a jar dulce de leche (we like Merchant Gourmet)
You’ll also need
2.4 litre bundt tin (we used one made by Nordicware)
Heat the oven to 180°C/160°C fan/gas 4. Generously butter
the bundt tin using your hands (or a brush) to get right into the corners of
the tin. You need to be generous with the butter and take care over this stage,
otherwise the cake won’t turn out of the tin.
Sift together the flour, bicarbonate of soda and cinnamon
into a large mixing bowl, then set aside. Mash the bananas in another bowl,
then stir in the yogurt and vanilla.
Put the butter and sugar in a separate bowl and beat with a
wooden spoon until soft and a little paler in colour – or use a handheld
mixer if you prefer. Add the eggs, one at a time, beating well after each addition.
Using a metal spoon, add a third of the flour mixture and
fold it in gently, using a figure of eight motion, followed by half of the
banana mixture. Repeat with another third of the flour mixture, then the
remaining banana mixture, then finally the remaining flour.
Dollop the mixture evenly into the greased bundt tin and
level the surface with a palette knife or the back of a spoon. Bake for 45-50
min or until a skewer inserted into the centre comes out clean. Leave the cake
to cool in the tin for 20 min, then turn it out onto a wire rack to cool
completely.
Just before serving, gently heat the dulce de leche in a
saucepan until it reaches pouring consistency, then carefully pour it over the
bundt. Cut into slices and serve.
Recipe by Emine Hassan of mbakes.com
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