Chocolate-Banana Bundt Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Maria del Mar Sacasa from Serious Eats
| Total Time: 2 hrs, 15 mins |
Special Equipment: Bundt pan, small saucepan, whisk, cooling rack, sifter
Ingredients: baking spray, 2 sticks (8 oz) unsalted butter, 1/2 c natural cocoa powder, 1 tbsp instant espresso powder, 1 c water, 2 c (abt 10 oz) all-purpose flour, 2 c (abt 15 oz) packed dark brown sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 1/2 c coarsely mashed bananas (abt 3 med bananas), 1/2 c room temp sour cream, 3 room temp large eggs, 2 tsp pure vanilla extract, 1/2 c chopped walnuts, 1 tbsp confectioner's (powdered) sugar.
Adjust oven rack to middle position & preheat oven to 350 degrees F. Coat Bundt pan w/ baking spray. Combine butter, cocoa powder, espresso powder, & water in med saucepan & bring to boil over med-high heat, stirring, until mixture is homogenous, abt 2 mins.
Whisk flour, brown sugar, baking powder, baking soda, & salt together in a lrg bowl, then, mix in cocoa mixture. Whisk in bananas & sour cream, then eggs & vanilla. Stir in walnuts.
Scrape batter into prepared pan & bake until tester inserted in center of cake comes out clean, abt 45 mins.
Transfer cake to cooling rack & cool 10 mins, then invert directly onto rack & cool to room temp, abt 1 hr. Sprinkle w/ confectioner's sugar & serve.
Note (not from Serious Eats): I would recommend letting the cake cool for more than 10 mins before inverting b/c mine fell apart somewhat after waiting only 10 mins.
Recipe uploaded with Shop'NCook for iPhone.
Back to Shop'NCook recipe database