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!

Course Cakes

Cuisine Baking

Keyword Bananas, Bundt Cake, Mocha

Prep Time 20

Bake time 50

Total Time 1 10

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