Banana bundt cake
This delectable bundt cake is dense but not heavy, filled with a velvety crumb and topped with a citrus twist and dollop of crème fraîche
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
115g soft butter and extra for greasing
200g sugar
190g flour and 1 tbs extra for dusting the tin
1 tsp baking powder
1 tsp vanilla essence
1 egg
2 very ripe bananas, mashed
120g yoghurt
120g crème fraîche
80g icing sugar
juice of 1 lemon
Method
Heat the oven to 180°C. Rub butter into your tin, covering each nook and cranny. I use a tin that is 1.5l in volume. You can measure the volume by filling the tin with water and then transferring the water to a measuring jug.
Add the tablespoon of flour and toss it around in the tin covering all of the butter.
Beat the butter and sugar until light and fluffy. Mix together the 190g of flour and the baking powder. Add the vanilla essence to the eggs and lightly beat.
Mix a third of the egg mixture into the creamed butter and sugar then stir in a third of the flour mixture.
Repeat until everything is mixed together, add the mashed banana, the yoghurt and crème fraîche and mix until smooth.
Pour into your prepared tin and bake in the centre of the oven until a skewer comes out clean, about 40-45 minutes. Allow to cool in the tin and gently turn on to a plate.
While the cake is cooling mix the icing sugar with enough lemon juice to make it runny. Drizzle this over the cake after you have turned it onto a plate.
