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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mocha Banana Bundt Cake

June 20, 2015

Mocha Banana Bundt Cake

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There are no prizes for guessing why I am adding another banana bread to my collection. Bananas that have no takers usually find their way into Mangalore buns or banana breads at my place. This time its a bundt with some ganache on it. And did I mention coffee? Well, its the perfect addition to this wonderful cake as it takes the cake to another level of deliciousness! My little daughter couldn’t stop herself from this rare indulgence – she enjoyed the ganache more than anything. Since I love banana breads I literally wolfed down most of the pieces, the son and the husband limited themselves to a few pieces as one is not a fan of bananas in cakes and the other is not fond of chocolate frosting. Sigh! It’s hard to please everyone these days!

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The best part about this cake is that I added some whole wheat flour, ragi and oats – in very little quantities as I ran out of all purpose flour (maida) and I believe that it gave a wonderful crumb and texture to the cake. It was moist and crumbly – the kind of a cake that makes you hungry at the very sight of it. This is a kind of a cake that goes very well with tea or coffee and also as a midnight snack! I’ve tried munching on a piece as a dessert after lunch and I can bet that it will taste wonderful if it is warmed slightly in the microwave and served with a dollop of vanilla ice cream!

 

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More Banana Bread Recipes:

Banana Bread
Banana & Choco Chip Muffins
Banana Coconut Cake
Banana & Date Loaf (with whole wheat & oats)
Chocolate Banana Cake

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Mocha Banana Bundt Cake

This is a kind of a cake that goes very well with tea or coffee and also as a midnight snack! I’ve tried munching on a piece as a dessert after lunch and I can bet that it will taste wonderful if it is warmed slightly in the microwave and served with a dollop of vanilla ice cream!
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Course: Cakes
Cuisine: Baking
Keyword: Bananas, Bundt Cake, Mocha
Prep Time: 20 minutes
Bake time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 3863kcal
Author: Shireen Sequeira

Ingredients

  • 225 grams all purpose flour * see notes
  • 2 teaspoons baking powder
  • 3 eggs
  • 200 grams soft brown sugar or caster sugar separated
  • 200 grams unsalted butter at room temperature
  • 3/4 cup (150 grams - peeled weight) bananas, mashed
  • 2 tablespoons water
  • 1 tablespoon instant coffee powder

For the chocolate Ganache

  • 15 grams unsalted butter at room temperature
  • 85 grams plain chocolate or chips
  • 1/4 teaspoon instant coffee powder

Instructions

  • Preheat oven to 160 C. Grease a 2 litre bundt pan with a little butter and dust with flour. Keep aside
  • Place 2 tablespoons of sugar, water and coffee powder into a small saucepan and simmer for 2 minutes until it thickens up and turns syrupy. Remove from heat and allow to cool
  • In a large bowl beat the butter and sugar till fluffy. Then add one egg at a time and beat well between each addition.
  • Add in the mashed bananas, the cooled coffee syrup and mix well.
  • Sift in the flour in parts and fold the batter to incorporate. Pour mixture into the prepared bundt pan and bake for 45-50 mins or until the skewer inserted comes out clean
  • Remove and place on a wire rack to cool. After 10-15 mins invert the cake carefully on the rack to cool completely.
  • To prepare the frosting, place the butter and chocolate in a heat proof bowl over a saucepan of simmering water such that the water does not touch the base of the bowl. Mix until the chocolate has melted completely. Stir in the coffee powder
  • Spread the frosting over the cake allowing it to drizzle down the sides. Make swirls for added effect. Serve

Notes

I used approx 175 grams of plain flour and substituted the remaining 50 grams with a blend of whole wheat flour, ragi flour and oats that not only enhanced the flavour but also gave the cake a great texture and crumb.

Nutrition

Nutrition Facts
Mocha Banana Bundt Cake
Amount per Serving
Calories
3863
% Daily Value*
Fat
 
219
g
337
%
Saturated Fat
 
132
g
825
%
Trans Fat
 
7
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
60
g
Cholesterol
 
953
mg
318
%
Sodium
 
1138
mg
49
%
Potassium
 
1577
mg
45
%
Carbohydrates
 
452
g
151
%
Fiber
 
14
g
58
%
Sugar
 
253
g
281
%
Protein
 
47
g
94
%
Vitamin A
 
6158
IU
123
%
Vitamin C
 
10
mg
12
%
Calcium
 
830
mg
83
%
Iron
 
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
PinPin

Mocha Banana Bundt Cake

This is a kind of a cake that goes very well with tea or coffee and also as a midnight snack! I’ve tried munching on a piece as a dessert after lunch and I can bet that it will taste wonderful if it is warmed slightly in the microwave and served with a dollop of vanilla ice cream!
No ratings yet
Print Pin Rate
Course: Cakes
Cuisine: Baking
Keyword: Bananas, Bundt Cake, Mocha
Prep Time: 20 minutes
Bake time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 3863kcal
Author: Shireen Sequeira

Ingredients

  • 225 grams all purpose flour * see notes
  • 2 teaspoons baking powder
  • 3 eggs
  • 200 grams soft brown sugar or caster sugar separated
  • 200 grams unsalted butter at room temperature
  • 3/4 cup (150 grams – peeled weight) bananas, mashed
  • 2 tablespoons water
  • 1 tablespoon instant coffee powder

For the chocolate Ganache

  • 15 grams unsalted butter at room temperature
  • 85 grams plain chocolate or chips
  • 1/4 teaspoon instant coffee powder

Instructions

  • Preheat oven to 160 C. Grease a 2 litre bundt pan with a little butter and dust with flour. Keep aside
  • Place 2 tablespoons of sugar, water and coffee powder into a small saucepan and simmer for 2 minutes until it thickens up and turns syrupy. Remove from heat and allow to cool
  • In a large bowl beat the butter and sugar till fluffy. Then add one egg at a time and beat well between each addition.
  • Add in the mashed bananas, the cooled coffee syrup and mix well.
  • Sift in the flour in parts and fold the batter to incorporate. Pour mixture into the prepared bundt pan and bake for 45-50 mins or until the skewer inserted comes out clean
  • Remove and place on a wire rack to cool. After 10-15 mins invert the cake carefully on the rack to cool completely.
  • To prepare the frosting, place the butter and chocolate in a heat proof bowl over a saucepan of simmering water such that the water does not touch the base of the bowl. Mix until the chocolate has melted completely. Stir in the coffee powder
  • Spread the frosting over the cake allowing it to drizzle down the sides. Make swirls for added effect. Serve

Notes

I used approx 175 grams of plain flour and substituted the remaining 50 grams with a blend of whole wheat flour, ragi flour and oats that not only enhanced the flavour but also gave the cake a great texture and crumb.

Nutrition

Nutrition Facts
Mocha Banana Bundt Cake
Amount per Serving
Calories
3863
% Daily Value*
Fat
 
219
g
337
%
Saturated Fat
 
132
g
825
%
Trans Fat
 
7
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
60
g
Cholesterol
 
953
mg
318
%
Sodium
 
1138
mg
49
%
Potassium
 
1577
mg
45
%
Carbohydrates
 
452
g
151
%
Fiber
 
14
g
58
%
Sugar
 
253
g
281
%
Protein
 
47
g
94
%
Vitamin A
 
6158
IU
123
%
Vitamin C
 
10
mg
12
%
Calcium
 
830
mg
83
%
Iron
 
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
17
SHARES
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Filed Under: All Posts, Bakes, Cakes, Cupcakes & Brownies, Christmas, Festive Cooking, Thanksgiving Recipes Tagged With: Bananas, Bundt Cakes

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Comments

  1. Unknown says

    June 26, 2015 at 4:38 am

    Hey Shireen,
    Yesterday was my husband's birthday and I decided to bake something special for him. Just like you, even I love anything with bananas in it. Since the 'Mocha Banana Bundt Cake' is a recent post, I quickly decided to make this for him and boy, was it worth the effort. The cake came out wonderfully moist and delicious. You were right about the ragi, wheat and oats as well (Just varied the quantities a bit.I added more of these). It added a wonderful texture to the cake and it had a nice bite to it. The birthday boy specially, relished the cake. Thank you!

    I (or should I say, my family???) swear by your website for my everyday cooking as well. So, thank you for posting 🙂

    An ardent follower of your blog,
    Preethi

    Reply
  2. Shireen Sequeira says

    June 26, 2015 at 5:19 pm

    @ Preethi: Wow! I am so happy to hear that! Happy Birthday to your hubby and I am so glad that he enjoyed it as well and plus, thanks to your whole family for trusting my recipes 🙂 Mighty pleased!! 😀

    Reply
  3. Unknown says

    November 29, 2015 at 10:36 am

    can i change the measurements from grams to cup and do it….like 225 gmsof flour as 1 1/2 cups and 200g of sugar to 1 cup of sugar…please reply….thankyou

    Reply
  4. Shireen Sequeira says

    December 1, 2015 at 7:59 am

    @ Unknown: Yes you can change the measures from grams to cups. You could Google for a weight to cup convertor and change the recipe to cups!

    Reply
  5. Roslina Sahidin says

    December 3, 2015 at 11:54 am

    It looks wonderful!! Definitely will try this recipe. 🙂

    Reply
  6. Unknown says

    December 27, 2015 at 9:36 pm

    Tried it and we all liked it even without the icing…..!!

    Reply
  7. Shireen Sequeira says

    December 29, 2015 at 5:48 am

    @ Unknown: Sounds wonderful! Thanks for the feedback 🙂

    Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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