A moist and tasty banana nut Bundt caketopped with a creamy, ganache-style honey chocolate glaze.
Recipe: Banana Nut Cake withHoney Chocolate Glaze
Cake:2 1/2 cups all-purpose flour
For Cake: Preheat oven to 350°F (175°C).Grease and flour a Bundt pan set aside.
Sift flour, baking powder, baking sodaand salt; set aside.
In a large bowl with electric mixer andpaddle attachment, cream butter with honey until light and fluffy.Beat in sour cream, lemon zest, vanilla, eggs and bananas.
Add the flour mixture and stir just untilcombined. Stir in chopped pecans.
Place in prepared pan and bake for 35to 40 minutes or until a wooden pick inserted into the centercomes out clean.
Cool in pan for 12 to 15 minutes on wirerack, remove and allow cake to cool completely on wire rack.
When cooled, transfer cake to a servingplatter and spread the warm glaze over the top of the cake.
For Honey Chocolate Glaze: Place chocolatein food processor fitted with a blade attachment and pulse untilchocolate reaches a coarse sand consistency.
Heat the whipping cream over low heat,being careful not to boil. Add to food processor while stillrunning, then add honey.
Let glaze sit for 5 minutes to thickena little and then spread over top of the cake.
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/4 cups honey
3 tablespoons sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoons vanilla extract
3 large eggs
2 bananas, mashed
1/4 cup chopped pecans
Honey Chocolate Glaze:8 ounces bittersweet chocolate, cut intosmall pieces
1/2 cup whipping cream
2 tablespoons honey
Makes 12 servings.
Recipe provided courtesy of the NationalHoney Board.
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