Wednesday, 2 April 2014

Banoffee Pie Bundt Cake

Banoffee Pie Bundt Cake
I love baking for friends. I get more enjoyment from watching other people eating my cakes than I do from eating them myself! One of the constant sources of bundt inspiration over the last few years has been my friends and colleagues. I've often referred to them on my blog as my 'tame tribe of guinea pigs' because they'll have a bash at pretty much anything (except the two who fear sultanas).

They were there at the dawn of the Dollybakes bundt obsession... that week where I made Matilda about five times in order to get it just right. They have tried ingredients outside of their comfort zones, humoured me when I've had hair-brained ideas, and even scoffed the ridiculous chocolate and beetroot bundt (I still maintain beetroot tastes of nothing but soil).

This week I waved goodbye to them to explore pastures new. Horrendous. I had no idea I would be such a wimp about the whole thing, but I made it a bit better the only way I know how - cake. I let them pick the flavour of the last bundt, so I knew it may be a bit of a challenge! Initial ideas included rosemary, cheese and garlic and a Coco Pops bundt, but luckily they all settled on a banoffee pie one. Thank god for that!

This one was going to be big. I decided on a banana flavoured bundt fragranced with cinnamon, topped with caramel, fresh cream, chocolate curls and banana chips. The base of the bundt would have a nice sugar crust, which would be my 'pie crust'. Like total warriors... it was demolished.

Ingredients:
  • 500g self raising flour 
  • 300g golden caster sugar 
  • 2 tsp cinnamon 
  • 1/2 tsp salt
  • 200g melted unsalted butter 
  • 4 medium eggs - beaten 
  • 4 large ripe mashed bananas 

Topping:
  • 500ml whipping cream
  • 3 tbsp caramelised condensed milk (Carnation do a ready made version!)
  • Chocolate curls
  • Dried banana chips

Method:
  1. Preheat the oven to gas 4/180 C 
  2. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch) 
  3. Sift the flour, sugar, cinnamon and salt into a large bowl
  4. Mix in the melted butter and beaten eggs - it will look quite dry. That's ok!
  5. Fold in the mashed bananas
  6. Pour into the prepared tin, pushing into the edges
  7. Bake for 1 hour and 15 minutes in the middle of the oven or until a skewer comes out clean. 
  8. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. 
  9. Let it cool fully.
  10. Just before serving, whip up the cream to a soft consistency - just firm enough so that it won't slide off the cake.
  11. Dollop on blobs of caramel, then swirl around willy nilly.
  12. Scatter with chocolate curls and banana chips.

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. Please see my Creative Commons Copyright information for more details. Thank you.

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10 comments:

  1. what a stunning cake... I love the banoffee pie idea in the flavours, I would die for a slice of this right now!

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  2. My god that looks so good. And I love your pretty plate too =)

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  3. that looks really rather good Rachel. Very very good.

    Do you deliver?

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  4. Wow, that looks fabulous!
    Good luck with your pastures new, I hope you'll be trying out recipes on your new set of "guinea pigs" !!

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    Replies
    1. I made a ginger and pear one on our first day!

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  5. Rachel,
    Thanks for linking up at #GetHimFed Fridays. I can't wait to see what you bring to the party this week.
    Annamaria

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  6. I just wanted you to know that every time I go on the Love All Blogs site and see your picture of cake goodness, I drool a bit

    ReplyDelete

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