Foodie

Friday, August 04, 2006

Banana Bundt Cake

Overriped bananas and fruits piled up fast in the fridge. Like the chinese saying goes 'ngan foud tho chak' - the eye is bigger than the stomach, I will buy in abundance and can't catch up with the eating. So....., being as frugal as i am, will have to turn them into something delicious.


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Ingredients:


12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg and 1 egg yolk
1 cup yogurt/sour cream
a tiny drop of banana essence
1 1/2 cups mashed bananas and sieved plup of 2 ripe peaches
1/2 cup dessicated coconut
1/2 cup chopped roasted walnuts

Method:

Grease the bundt pan with shortening and dust with flour.

Preheat oven to 325 degrees F convection.

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg, egg yolk, mashed banana and peaches and yogurt/sour cream .

Add the dry ingredients that is the sieved flour. .

Stir mixture for a count of 10. Add coconut and walnuts to mixture and stir 3 more times.

Pour batter into prepared bundt pan and place into the oven .

Bake for 50 to 55 minutes, test for doneness.

Remove from oven and cool for 15 minutes. Turn cake onto rack and then wrap a very hot towel over the cake pan. Leave it on for 5 minutes and cake will dislodged.

Cool completely before serving.

Serve immediately or store in airtight container for 2 to 3 days or wrapped tightly with cling wrap and aluminium foil and leave in freezer. Thaw in fridge or countertop before serving.

Serves

24 comments:

Anonymous said...

Lily,

That looks delicious. I like your addition of coconut, will try it this weekend. Thanks for giving me a new idea on my over-ripe bananas too!

Valerie

lilyng said...

Valarie

did you not get to try this cake at alexander's birthday?

Anonymous said...

Hi Lily,

I guess not. I was too busy chatting (hahaha!) I did have a feast at the birthday though, and you are a wonderful cook and host. Thanks again!

Valerie

Anonymous said...

Hello from a fellow Rooster :)

Just discovered your blog today (I typed "salt fish pork belly" into Google) - very inspirational. I'm still learning how to cook Malaysian food in the US (just moved here one year ago).

Will keep visiting. Keep up the good work!

- MYN

diddy said...

that looks so pretty! Guess we're both into bananas lately!

Precious Moments said...

I love banana cakes!!! and I also love your bundt cake tin *wink*

Anonymous said...

Hi Lily,

I like to try to make this cake but I do not have any idea what is a bundt pan.Where can I get it.I am staying in Singapore.

Betsy

lilyng said...

betsy

bundt is the name of the cake pan which has groves that make the design. you can still make this cake using the ordinary cake pan, loaf pan and muffin tins

fooDcrazEE said...

o.O .......

newkidontheblog said...

Just came across your blog, I'm gobsmacked by your recipes and pictures. They are so great.
I was going to ask if one could use ordinary baking tin but you have answered that question.

Gracio said...

Hey Lily, U've got a really great blog with great foods! Have linked u to my blog too! thanks for all the delicious recipes! :)

Grace

Anonymous said...

Hi Lily

I have tried your recipe using ordinary cake pan. It's delicious.
Thanks.

Betsy

Anonymous said...

Hi Lily

What a great banana cake! I always love banana cake, as they are easy to make and never let you down.

Angie's Recipes-美食生活
http://schneiderchen.de

lilyng said...

hi angie

thanks for visiting my blog. I have alot to learn from you and your forum will be the place to learn.

thanks again

Anonymous said...

hi there, just wondering the bundt pan size you used? can u help me convert in cups the cake flour? thanks

lilyng said...

anonymous

the bundt pan is 10 cups and 12 1/2 ozs of flour should be 2 1/2 cups.

Anonymous said...

i make the cake yesterday but it wasn't a success. i guess the temperature matters! i used convection oven at 165 celsius?! or maybe my converstion in grams! help...

Angie said...

I made this yesterday and it was very good, even though I might have messed up with the measurements a bit as I am used to the metric measurements. I used an online conversion tool when I realized that the measuring cup I had was not the american cup.

lilyng said...

Angie

These banana cake recipes are quite forgiving. they always turn out good however.

i am glad you like it.

Anonymous said...

Lily
Happy New Year 2009.
I have tried this banana bundt cake last night, using a normal baking pan. I didn't put the dessicated coconut and walnut, and I subsituted the sour cream with ordinary milk plus lemon juice. The cake still taste good, a bit more moisture than the banana chiffon cake. Thank you for so many lovely recipes.
Yeou-Lee (Australia)

Anonymous said...

Hi Lily,

If I use a normal cake pan, what should the diameter be?
What frosting would you recommend for this cake? I was thinking of using this as a birthday cake for a friend next month if I like the taste of it on my first experiment =)

I've been a dedicated supporter of your blog and love all the recipes that I've tried so far. THANK YOU!

Claris

lilyng said...

claris

a 9 or 10 inch round cake pan with higher sides should be fine.

i am glad you find my recipes helpful. please do come back often to get new recipes.

Anonymous said...

Hi Lily,

Sorry I have a question again. What is considered "sieved pulp of 2 ripe peaches"? Can I replace with chopped canned peaches instead?

Claris

lilyng said...

claris

yes, you can use canned peaches - mashed them and they are good to go. Just give an estimate as to how much 2 peaches will be - it could be 1/2 - 1 cup.

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