Bundt cake with banana and chocolate

Bundt cake with banana and chocolate

Cake

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Cook Time

2 h 45 min

Servings

16

Difficulty

Medium

Prep Time

90 min

This Thermomix® recipe for Bundt cake with banana and chocolate is ready in 2 h 45 min and yields 16 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This juicy Bundt cake with banana and chocolate is a real eye-catcher on any coffee table! I especially like to bake it when I have to use up ripe bananas. The combination of banana, cocoa and walnuts is simply unbeatable. The rum gives the cake a fine, special note. It is not only delicious, but also relatively easy to prepare, especially with the Thermomix®. Perfect for birthdays or just to enjoy!

Ingredients (16 ingredients)

  • 5 piece Bananas
  • 65 ml brown Rum
  • 60 g Walnuts
  • 4 piece Eggs (Gr. M)
  • 60 g Sugar
  • 60 g brown Sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 170 ml Oil
  • 300 g Spelt flour (Type 630)
  • 50 g Cocoa
  • 15 g Cream of tartar baking powder
  • 200 g Whipping cream
  • 1 nach Bedarf Icing sugar for dusting
  • 50 g Bittersweet grated chocolate
  • 1 nach Bedarf Fat and soft wheat semolina for the mold

Preparation (9 steps)

1

Chop walnuts

Thermomix® Setting
5 sec/Speed 5

Put 60 g of walnuts in the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.

5
2

Puree bananas

Thermomix® Setting
20 sec/Speed 8

Put 4 peeled, very ripe bananas in pieces and 65 ml of brown rum in the mixing bowl and puree for 20 sec./speed 8.

20
3

Separate eggs and whisk egg whites until stiff

Thermomix® Setting
3 min/Speed 3.5

Separate eggs. Put egg whites with a pinch of salt in a grease-free bowl and whisk with the butterfly whisk for 3 min./speed 3.5 until stiff. Transfer and set aside.

180
4

Whisk egg yolks until frothy

Thermomix® Setting
3 min/Speed 4

Put egg yolks, 60 g sugar, 60 g brown sugar, 1 tsp vanilla extract and 1 pinch of salt in the mixing bowl and whisk for 3 min./speed 4 until frothy.

180
5

Stir in banana puree and oil

Thermomix® Setting
20 sec/Speed 3

Add the prepared banana puree and 170 ml oil and stir in for 20 sec./speed 3.

20
6

Stir in flour mixture

Thermomix® Setting
30 sec/Speed 4

Put 300 g spelt flour, 50 g cocoa and 15 g cream of tartar baking powder in the mixing bowl and stir for 30 sec./speed 4 to a smooth dough. Use a spatula to loosen everything from the edge.

30
7

Fold in walnuts and egg whites

Thermomix® Setting
10 sec/Linkslauf/Speed 2 Reverse

Add the chopped walnuts and fold in for 10 sec./reverse/speed 2. Then carefully fold in the egg whites with a spatula until no more egg white flakes are visible.

10
8

Baking

Pour the dough into a greased Gugelhupf mold (24 cm Ø; approx. 2.75 l capacity) sprinkled with semolina. Bake in the preheated oven (electric oven: 180 °C/convection oven: 160 °C) on the 2nd rack from below for approx. 45 minutes (stick test!).

9

Cooling and serving

Remove the cake from the oven, let it cool for about 30 minutes, then turn it out. Let the cake cool on a cake rack. Peel the firm banana and cut into approx. 16 slices. Whip 200 g of whipping cream until stiff. Dust the Bundt cake with icing sugar, cut into pieces and serve with cream, 50 g of bittersweet grated chocolate and banana slices.

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About this recipe

This Bundt cake with banana and chocolate is a recipe that has been in my family for several years. It arose from the desire not to have to throw away overripe bananas and at the same time bake a delicious cake that also tastes good to children. The combination of banana and chocolate is a classic that always works. The bananas are of course the star of this cake. They provide an incredible juiciness and sweetness, which is enhanced by the brown rum. The rum gives the whole thing a slightly caramel note, which is not too intrusive. The walnuts bring a nice crunch to the dough and perfectly complement the aroma of the bananas. The cocoa provides a chocolatey depth, which is intensified by the bittersweet grated chocolate. I use the spelt flour because it gives the cake a slightly nutty note and makes it a little healthier than wheat flour. When preparing it in the Thermomix®, it is important to puree the bananas really well so that there are no pieces left in the dough. Whisking the egg whites with the butterfly whisk works best when the bowl is grease-free. Be careful to carefully fold in the egg whites so that the dough remains nice and airy. If you don't like walnuts, you can also replace them with hazelnuts or almonds. For a vegan version, you can replace the eggs with applesauce or flaxseed meal and use plant-based milk instead of cream. The Bundt cake tastes best when it has cooled down a little. You can dust it with icing sugar or cover it with a chocolate glaze. A scoop of vanilla ice cream or a dollop of whipped cream goes perfectly with it. The banana slices are not only for decoration, but also complement the cake very well in terms of taste. The cake stays fresh for several days in a cake dome or an airtight container. You can also prepare it well and freeze it. Simply let it thaw before serving and decorate as desired.

Created by

Katharina Krause

Katharina Krause

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Tags

#Cake #Chocolate #Bananas #Nuts #Festive

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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