Saturday, June 09, 2012

GOING BANANA WITH BANANA BUNDT CAKE




Let's go banana with this banana bundt cake....hem it's yummy with chocolate ganache and pistachio..., I love the texture of the cake and the combination of banana, chocolate and pistachio made this cake awesome...!!!!

Banana Bundt Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons pure vanilla vanilla
1 1/2 cups buttermilk

For the Ganache
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

DIRECTIONS:
1. Preheat oven to 275°. Thoroughly grease and flour a 12-cup non-stick bundt pan or use PAM spray for baking.

2. In a small bowl, mix mashed bananas with the lemon juice; set aside.

3. In a medium bowl, mix flour, baking soda and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.

5. Add in the flour mixture alternately with the buttermilk, mixing until combined. Stir in banana mixture.

6. Pour batter into prepared pan and bake in preheated oven for about 1 hour and 40 minutes or until a toothpick inserted in center comes out clean.

7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. Remove cake to cooling rack for at least 3 hours.

8. When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

9. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

NOTES:
- Cake can be made in a 9x13 inch pan and will bake for approximately 1 hour or until toothpick inserted in the center comes out clean.
- Store the cake covered in the refrigerator for up to 3 days. Remove to room temperature one hour before serving.
Resipi kek pisang yang menggunakan acuan bundt. Seperti kek pisang yang lain kek ini lembut dan sedap. Saya hiaskan dengan chocolate ganache dan letakkan sedikit pistachio...hem..yummy...sedap buat sajian minum petang.

Next Post -  Chef Wan Pumpkin Pie

2 comments:

CitarasaKu said...

Salam Paty...lama kita tak tinggal jejak...sebab line sgt slow . Kita pun suka dgn kek yang ada pisang ..tak jemu nak makan tambah lagi ada taburan kekacang hmmmm sedap.

Puan Ros @ Sinaranmenu.blogspot said...

Kak Paty it's nice to go banana
sekali sekalakan...hihihi

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