Hi All, it’s been a few weeks since my last post (I know, I know). I’ve been working on this recipe for weeks and though it was partially been drafted, it’s been sitting in my recipe box (sigh, haha). Yes, I’ve been meaning to post it and am finally getting around to it. Anyways I don’t want to talk to much and will at least try to keep my babbling to a minimum.
I’ve been working at the hospital, as usual, and managing mommy hood as best as one can. Ava hit the terrible two’s and I mean she really hit it. Sometimes she is impossible to convince to do anything that she doesn’t want to do #lifewithava.
Now to this recipe, so if you follow my on instagram you know that I am a novice baker. Ive been cooking most of my life out of sheer passion for food, but over the past year I’ve also been developing a passion for baking. Not to say I am a word class baker lol, but at this point I manage not to completely mess up a cake, and managed to have it taste good, haha. Baking actually doesn’t have to be complicated, more often than not it sound scary, most people are put off by it. All I can say is don’t be intimidated by baking as I used to be, I’m not trying to be a pastry chef, I just want to be able to make my own desserts without added crap, fake ingredients, corn syrup….. I’ve come to realize that I like baking with bananas since we seem to always have some for smoothies and just in general because of the good amount of potassium. I make a lot of banana bread, whenever the bananas turn I know exactly what will become of them haha. Ive been loving the caramelization of bananas, especially when made in the form of bananas fosters. If you have never tried bananas fosters crepes head over to my ig, recipe is right underneath one of the posts. This recipe came about because Ive made kentucky bourbon butter cake in the past from Martha Stewart. Bananas and other slight adaptions made it a great cake, not that it wasnt on its own. How wrong can you go when you make anything boozy, including cake haha. Plus it was a great way for me to use my new heritage pan by nordic ware. This recipe seems comlicated, but dont worry, it’s pretty easy. You just have to make sure you have some bourbon on hand, haha. Don’t worry about getting drunk, becaus alcohol burns of when you cook it right? Ahahahaha. So please do try this and given me a shoutout, tag me on ig or comment here.
Thank you,
This African
| Prep Time | 15 min |
| Cook Time | 65-75 min |
| Servings |
bundt cake
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- 3 cups cake flour
- 1 cup low fat buttermilk
- 1/4 cup bourbon i used Makers Mark
- 1 stick unsalted butter
- 1 cup cane sugar
- 1/4 cup brown sugar
- 3/4 cup melted coconut oil
- 4 whole eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 4 whole ripe bananas
- 1 tbsp butter
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Lemon zest
- 1/2 tsp lemon juice
- 1/4 cup bourbon
- 1/2 cup sugar
- 1/2 tsp rum extract or vanilla
- 1 tsp Water
- 4 tbsp butter (unsalted)
Ingredients
the batter
glaze
|
|
- First lets start by collecting all of the ingredients to make this a breeze.
- Start by adding together the bourbon and buttermilk, stir and set aside.
- Next lets caramelize the bananas. Heat a small skillet on medium heat and toss in 1 tbsp of butter and 1 tbsp of brown sugar. Once melted add bananas, and let brown, about 5 min.
- After caramelizing the bananas mash them and set aside. Preheat oven to 350. Butter bundt pan with butter and coconut oil for an easy slide out.
- Mix together all the dry ingredients and set aside.
- In a mixing bowl or using a hand mixer cream butter until smooth. Next add both sugars, mix and add melted cocconut oil.
- Now add eggs on at a time until well incoorporated. Add bananas, vanilla extract, lemon zest and juice.
- Add the flour, gently stir before adding buttermilk. Make sure not to over mix.
- Pour Batter into prepared bundt pan and bake 65-75 min.
- Make glaze minutes before removing cake from oven. Heat butter and sugar togther until melted. Add bourbon, and extract. cook for 1-2 min, add water and remove from heat.
- Using a toothpick poke holes atop cake and pour half the glaze, let cool for a half hour, turn cake onto a cake stand or plate and pour remainder of glaze on top. Enjoy with vanilla ice cream.
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