02 Nov Banana Bundt Cake with Chocolate Caramel Sauce

I’m sure you’ve heard about the popular TV-series “Breaking Bad”.  I think I’ll create my own TV-series called “Baking Bad” because everything I’ve made in the kitchen these past two weeks has turned out catastrophic. Except for this cake. Well, this cake failed the first time I baked it but the second time it turned out amazing!

If you read last weeks post you’ll know that I talked about a “gluten free sweet potato bread” that has now turned into a “grain free sweet potato sourdough bread”. I thought I would be done with the recipe this week but it’s taking way more time than I thought it would.

I guess that if you stare at a bread while it’s in the oven and threaten to kill it, ehmm… I mean throw it in the dust bin if it doesn’t turn out good, the end-result probably won’t be amazing. WARNING: SUPER CLICHÉ. People say that the most important ingredient when baking is love and at the moment this bread is not getting any love at all so I might have to take a break from this recipe for a while.

Instead I made this gluten free banana bundt cake for you and then this happened. Apparently I had forgot the milk so it was way too crumbly and couldn’t hold together. 🙁 The next day I made it again(and I remembered the milk this time) and it was so good and not crumbly!

What I like about this cake is that the banana flavor isn’t too overwhelming. And of course, the riper your bananas are the more banana it’ll taste. Also, ginger, cardamom and cinnamon is one of my favorite spice combinations and it complements the banana so well.

Since I really didn’t want the cake to stick to the pan again I searched the internet to find the right way to grease and flour a bundt pan and how to remove a bundt cake from the pan. These tips really helped and my cake came out intact and beautiful.

My plan was to send it with my mother to her work (to solve this problem) but when my dad tasted it he said “Oh no, there won’t be any left of this cake tomorrow!” It’s really good. There’s chocolate caramel sauce and whenever caramel and chocolate is involved the outcome can’t be bad. Though there was actually some cake left that my mother brought to her work and she said that her colleagues liked it!

My dad also helped pouring the chocolate caramel sauce over the cake while I was photographing it. Just telling you so you don’t think I’ve suddenly got man’s hands…

Oh, and one more thing, THIS is the cutest puppy I’ve ever seen!

Notes:

• Do not beat the eggs and sugar. Just stir together.
• If you don’t eat all at once; cover the cake with cling film or aluminium foil and store it in the fridge. Reheat in the oven a couple of minutes before you eat it again.
• I made this cake in a 2 liter(about 8 cups) bundt pan and when it’s baked it doesn’t reach to the top. So if you have a big bundt pan you might want to multiply the recipe with 1,5 or 1,3 and bake it at 190°C for 45-50 min instead.