I made this a couple of weeks ago as a Friday treat for us at work. As I’ve said many time before I do love banana cake and this was no exception. I did seem to manage to eat quite a few slices of this banana and caramel bundt cake (my excuse being I’ve been burning lots of calories with my Moonwalk training!). This is a lovely moist banana cake that visually looks very impressive. I’ve not used my Nordicware Heritage bundt tin very much; every time I use it it reminds me I really should use it more often as anything baked in it always looks so good. This is Delicious Magazine recipe. You can use any 2.4 litre bundt tin.
For the cake
200g unsalted butter (softened, plus extra for greasing the bundt tin)
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
4 medium or 3 large overripe bananas
150g natural yogurt (at room temperature)
1 teaspoon vanilla extract
225g light brown sugar
2 large free-range eggs (at room temperature)
For the topping
Half a jar dulce de leche (I used Carnation Caramel)
1.Heat the oven to 180°C/160°C fan/gas 4. Generously butter your 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.)
2.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.
3.Put the butter and sugar in a separate bowl and beat with handheld electric mixer until soft and a little paler in colour (you can alternatively use a wooden spoon if you prefer). Add the eggs, one at a time, beating well after each addition.
4. 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.
5.Dollop the mixture evenly into your 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.
6.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.