Sunday 10 November 2013

Banoffee but not as you know it! Banana & Coffee Bundt Cake

Did you know that 15th November is National Bundt Cake day? One of my fellow bloggers Mary of The Food Librarian is posting a different Bundt cake recipe every day in the run up to 15th. It’s an amazing (not to mention delicious) feat to undertake and she has done similarevents in previous years. Seeing so many Bundt’s got me wanting to bake my own and join in the baking fun and so I give you my Banoffee Bundt Cake!

Banoffee is instantly associated with banana and toffee, but I have often wondered ‘why does it have to be toffee?’ Banana and coffee combined would also be Banoffee, although I admit slightly less conventional. Some people may not like the sound of banana and coffee together, but let me assure you it works. Bananas are naturally very sweet and although often associated with other sweet toffees and caramels, they go equally well with darker, more bitter flavours – who doesn’t love bananas and dark bitter chocolate together? Well coffee works just the same!

This recipe is jam-packed full of banana, 4 whole large bananas in fact. It also contains no butter but instead relies on a little oil and Greek yoghurt, not to mention all that banana, for moistness. This also means it would be very easy to make this cake dairy free if needed, by simply using a non dairy yoghurt (check your dark chocolate is dairy free too, most good ones are).

The cake has quite a close texture, dense but not stodgy or heavy, more like a pound cake. It’s moist and tender from all the banana and not overly sweet, as there is not too much added sugar, the main sweetness coming from the bananas themselves. I wanted the banana flavour to really shine and so resisted my urge to pile in the spices and instead used only a little vanilla and some dark chocolate chips, which I always adore in banana cake.

The coffee element is present as a coffee glaze, which adds both sweetness and then a slight smoky bitter coffee note which works surprisingly well with the sweet banana and gooey dark chocolate chips. It makes it just that little bit more sophisticated and adds a note of interest.

There is something homely and comforting about banana cake, I ate one slice and promptly went and cut myself another. As this recipe quite low in fat I didn’t feel too guilty. Feed it to your friends and see if they can work out what the Banoffee twist is! I plan to submit this post to Mary for her Bundt cake round-up. Will you be baking a Bundt cake for National Bundt Cake day? What would be your chosen flavour?

(Banoffee) Banana & Coffee Bundt Cake
400g (3-4 large) overripe bananas, peeled weight
2 eggs
70ml vegetable oil
125g soft brown sugar
80g dark chocolate chips
90g thick Greek yoghurt
1 tsp vanilla
240g white rice flour
40g potato starch
20g tapioca starch
1 tsp baking powder
½ tsp bicarbonate of soda

Coffee Glaze
1 tsp instant coffee
1-2 tbsp water
150g icing sugar
Banana chips to decorate

Preheat the oven to 180C. Oil a 9-10inch wide Bundt tin and set aside.
Mash the bananas with a fork until very soft and mushy.
In a clean bowl, whisk together the eggs, oil and sugar until combined and starting to go slightly paler and bubbly, about 1 minute.
Stir in the banana mush, yoghurt, vanilla and chocolate chips.
Sift the baking powder, bicarbonate of soda, rice, potato and tapioca flour over the batter and fold together using a spatula until a sloppy but thick cake mix is formed.
Pour the cake mixture into the tin and bake for 45-50 minutes until well-risen, golden brown and cracked along the top. Test the middle is cooked using a skewer, but be careful not to hit a chocolate chip.
Leave to cool in the tin for 20 minutes before turning out on to a wire rack to cool completely.

Coffee Glaze
Dissolve the instant coffee in 1 tbsp water. Add the icing sugar and mix together well until a thick, yet pourable icing is created. Add a few more drops of water if necessary to create the desired consistency. It should be spreadable without being runny.
Drizzle the icing over the top of the inverted, cooled cake, letting it slowly drizzle down the sides of the cake.
Decorate with a few crushed banana chips if desired.
Eat and enjoy.


The Caked Crusader said...

What a lovely cake - I love how the glaze is trickling so neatly down the sides!

Gluten Free Alchemist said...

Interesting twist Katie. I have never tried banana & coffee........ Love the icing trickles!!

Emily said...

What a gorgeous cake!

Jennifer said...

the blog is great. I love keep reading it

Antonia said...

I have Bundt envy! I must get a Bundt tin as I think it makes for such a pretty cake. I'm not a huge coffee fan but think the flavours would work well together and it looks so gorgeous!

Johanna GGG said...

love your play on words - I can imagine banana goes well with coffee - banana really is a wonder fruit in its versatility

Choclette said...

Bundt cakes always look so elegant and yours is no exception. I don't have a tin, so have never made one. Your flavours sound really good Katie, I know CT would be in there for a 2nd slice.

The Food Librarian said...

Loving the combo of flavors - that's perfect! Thanks for baking along with me to celebrate National Bundt Day! :) - mary the food librarian