Chocolate Banana Coconut Bundt

 I woke up today craving something chocolate. When you have 2 perfectly ripe bananas and a jar of homemade salted-caramel sauce begging to be used up...why NOT make a cake!

I woke up today craving something chocolate. When you have 2 perfectly ripe bananas and a jar of homemade salted-caramel sauce begging to be used up...why NOT make a cake!

What you will need:

For the cake...

-   1/2 cup Butter room temperature
-   
1 1/2 cups Sugar
-   1/2 teaspoon Cardamom
-   1/2 cup sweetened shredded coconut
-   3 large Eggs
-   3 ripe Medium or 2 Large Bananas (approximately 1 cup mashed)
-   2 cups All Purpose Flour
-   1 teaspoon Baking Soda
-   1 teaspoon Baking Powder
-   1/2 teaspoon Salt
-   1 cup Plain Greek Yogurt
-   1/4 cup Cocoa Powder (I like the Ghirardelli unsweetened)

For the Sauce...

-   1 cup  raw sugar
-   6 Tablespoons  salted butter, cut up into 6 pieces
-   1/2 cup  heavy cream
-   1 teaspoon salt

Sauce Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful here the sauce  bubble up quickly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, again use caution it will splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. I warmed mine up for 30 seconds at 50% power and it was perfect.

Cake Directions:

Pre Heat oven to 350 degrees and spray or grease a 12 cup bunt pan.

  1. Sift over a large bowl flour, baking powder, baking soda and salt and cardamom.
  2. In a stand mixer cream together butter and sugar until light. Beat in eggs one at a time, waiting until each one is fully incorporated before adding the next. Add vanilla extract, mashed bananas and yogurt.
  3. Add flour mixture slowly, mix until incorporated scaring down the sides if necessary. 
  4. Spray a bundt pan with non stick spray and sprinkle in sweetened, shredded coconut about 1/2 a cup, Pour in batter. The coconut with toast and somewhat caramelize while baking
  5. Bake in center rack of the oven for 45-50 min. Mine was perfect at 45 min.
  6. When done the top should gently bounce back when pressed. Invert pan over wire rack and remove cake, let it cool. Place a sheet of parchment under the wire rack and then drizzle with salted caramel sauce.
Tanya YoungmanComment