Banana Bundt Cake
This cake is a fun alternative to banana bread and is topped with a delicious fudge icing. It has great showstopper value for gatherings and celebrations
Credited to: FREEE
Kcal:
Ingredients
- 2 ripe bananas
- 100g butter
- 100g soft brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 200g FREEE Self Raising White Flour
- Oil, for tin
- 75g butter
- 75g brown sugar
- 50g double cream
Method
Banana Cake
Pre-heat the oven (180°C, Fan 160°C, 350°F, Gas 4)
Rub some oil around the inside of a metal bundt tin or silicone mould.
Peel and mash the bananas on a plate.
Chop the butter into cubes and put them into a mixing bowl.
Add the sugar and beat together until smooth.
Add the mashed banana and vanilla extract and beat again.
Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl and stir the mixture.
Tip the mixture into the metal tin or silicone mould and smooth the top.
Bake in the metal bundt tin for 50-55 minutes, in silicone for 45-50 minutes or until the sponge springs back when touched.
Cool the cake in its tin for 40 minutes before carefully turning it out onto a wire rack to finish cooling.
Fudge Icing
Chop the butter into cubes and put them into a saucepan.
Add the sugar and cream.
Put the pan over a gentle heat and stir to make a smooth sauce.
Remove the pan from the heat.
Stir as the icing cools and thickens slightly.
Gently pour the icing over the top of the cold bundt cake allowing it to run down the sides.
Allow the icing to set and store in a tin until ready to serve.
