"Getting rid of my frozen banana collection: banana + peanut butter bundt cake, mocha ganache, caramelized peanuts, white chocolate pearl crispies, flaky sea salt. "
Banana + Peanut Butter Bundt Cake
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2 1/2 cups mashed very ripe bananas (8 medium)
2 cups sugar
4eggs
2 teaspoons vanilla
3/4 cup creamy peanut butter
1/4 cup canola oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plain yogurt
Preheat oven to 350'F. Prepare a 12-cup bundt pan with non-stick spray.
1. Using a whisk and a stand mixer, whip bananas, sugar, eggs, and vanilla until light and fluffy (at least 5 minutes).
2. While the mixer is running, add peanut butter and oil. Whisk until incorporated.
3. Sift the dry ingredients together, then fold in half of the sifted ingredients by hand, followed by all the yogurt, then the remaining dry ingredients.
4. Spread the batter evenly, and bake for 60 - 80 minutes, or until a cake tester inserted into the centre of the cake comes out clean.
Let cool before glazing with chocolate ganache.
Ganache:
1/2 cup heavy cream
2 teaspoons instant espresso powder
6 0z. dark chocolate, chopped
1. Place the finely chopped chocolate in a heat-proof bowl.
2. Bring the heavy cream and espresso powder to boil over high heat, and pour over the chocolate.
3. Use a whisk to emulsify the chocolate and cream together, and let stand until it becomes a little thick and cool before pouring over cake.
Garnish the cake with candied peanuts and a sprinkle of flaky sea salt.
2 cups sugar
4eggs
2 teaspoons vanilla
3/4 cup creamy peanut butter
1/4 cup canola oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plain yogurt
Preheat oven to 350'F. Prepare a 12-cup bundt pan with non-stick spray.
1. Using a whisk and a stand mixer, whip bananas, sugar, eggs, and vanilla until light and fluffy (at least 5 minutes).
2. While the mixer is running, add peanut butter and oil. Whisk until incorporated.
3. Sift the dry ingredients together, then fold in half of the sifted ingredients by hand, followed by all the yogurt, then the remaining dry ingredients.
4. Spread the batter evenly, and bake for 60 - 80 minutes, or until a cake tester inserted into the centre of the cake comes out clean.
Let cool before glazing with chocolate ganache.
Ganache:
1/2 cup heavy cream
2 teaspoons instant espresso powder
6 0z. dark chocolate, chopped
1. Place the finely chopped chocolate in a heat-proof bowl.
2. Bring the heavy cream and espresso powder to boil over high heat, and pour over the chocolate.
3. Use a whisk to emulsify the chocolate and cream together, and let stand until it becomes a little thick and cool before pouring over cake.
Garnish the cake with candied peanuts and a sprinkle of flaky sea salt.