Chai point outlets have some amazing banana cake available. To make a similar one I have searched and sifted high and low for a recipe that comes close, Hummingbird High by Michelle Lopez had this recipe. She rightly calls it the best ever banana bundt – the bananas, the brown sugar and the sour cream makes this cake super moist and it indeed tastes better the next day because the flavours intensify.
Here’s how to make this cracking of a bundt cake
INGREDIENTS:
- All-purpose flour 3 cups (383 grams)
- Baking soda 2 teaspoons
- Salt 1 teaspoon
- Sour cream, at room temperature 1 cup (227 grams)
- Vanilla extract 1 Tablespoon
- Unsalted butter, at room temperature 1 cup (227 grams)
- Light OR dark brown sugar 2 cups tightly packed (425 grams)
- Eggs, 2 large at room temperature
- Very Ripe and peeled bananas 397 grams (That’s around 1 ¾ cups mashed bananas, from around 3 large bananas or 4 medium ones)
For the Honey Glaze
- Confectioner’s sugar, sifted – 1 ½ cup (170 grams)
- Honey – 1 ½ Tablespoons
- Whole milk – 1 ½ Tablespoons
- Salt – ¼ teaspoon
Steps to make the batter:
In a medium bowl, whisk together the flour, baking soda, and salt. In a liquid measuring cup, whisk together the sour cream and the vanilla. Cream the butter and sugar until light and fluffy. Using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully mixed through, scraping down the bottom and sides of the bowl after each addition.
With the mixer still on low, add the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more and beat on low for an additional 30 seconds.
Generously spray or grease a 10 cup capacity bundt pan with oil or butter and flour it Immediately pour the batter into the prepared bundt pan. Place into the oven and bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on wire rack for 10 minutes. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before glazing.
Once the cake is cool, make the honey glaze. In a medium bowl, whisk together the confectioners’ sugar, honey, milk, and salt for the glaze until smooth. Pour the glaze over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.
Serve at room temperature. The assembled banana bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.
A Life Of Joy 