Those of you seasoned Leopard Print Baker readers out there will know that I have a little bit of a penchant for bananas in cakes.
You know what I like even more in cakes? Banana when it’s mixed with peanuts, caramel or chocolate.
As luck would have it, I have discovered a recipe that has ALL of these ingredients. Say hello to my delicious Banana, Chocolate and Caramel Bundt Cake. This was not only my first ever attempt at a bundt cake, but also the first time I made caramel, which it turns out, is REALLY easy to do!
For those of you wondering, a “Bundt” cake is one that is baked in a Bundt tin. The shape is inspired by a traditional European cake known as Kugelhupf (no, I don’t know how to say that word either.)
You’ll need one before you get started. I got my bundt tin from Amazon (please don’t judge me!) but you can find them in most homeware stores.
- 200g/7oz butter, melted, plus a little for greasing
- 3 tablespoon cocoa powder
- 3 large ripe bananas
- 150ml full fat milk, plus 1 tablespoon for the icing
- 3 large eggs
- 1 teaspoon vanilla extract
- 350g/12oz self-raising flour
- 1 teaspoon baking powder
- 350g/12oz soft light brown sugar
- 150g/5g natural yogurt
- 100g/4oz chocolate chips
- 80g/1oz salted peanuts, roughly chopped
- 200g/7oz light brown sugar, packed
- 4 tablespoon unsalted butter
- 1 teaspoon sea salt, or to taste
- 120ml double cream
- 1 tablespoon vanilla extract
- Heat the oven to 180C. Grease a bundt tin with some melted butter and I mean grease it GOOD. Make sure you get in all the crevices.
- Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, baking powder, sugar and 1/2 teaspoon of salt. Shake the bowl a few times and squeeze any remaining lumps of sugar.
- Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa, 50g yogurt and the chocolate chips to one bowl, and the remainder of the yogurt to the other.
- Scrape the banana mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the mixture to create a marbled effect. Bake on the middle shelf for 1 hour.
- Check the cake is cooked by inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
- Now for the fun part – making your own caramel! Combine all the caramel ingredients in a saucepan and simmer over low heat, whisking constantly or until it gets thick. It takes about 10 mins, so make sure you have time…and a strong arm! Keep in mind it thickens more as it cools.
- Pour the caramel over the cake and sprinkle the remaining nuts on the top.
Are you as bananas about this recipe as I am? (SORRY). If so, I would love to hear how your recipes come out.