This banana bundt cake recipe comes from my pal “Call Me Cupcake.” I’ve known sweet Linda Lomelino for almost a decade now – we’ve both been on the damn internet that long, and I’ve watched her popularity explode, and rightly so: she is so crazily talented, baking and photographing everything in her home in the tiny town of Halmstad in Sweden. Her beautiful “through a glass, darkly” flush-with-romance-yet-modern photography style has been emulated the world over, times infinity – and she shares both recipes and gives away some of her styling and photography secrets in her book third (!) book My Sweet Kitchen. Back when I was feeling more ambitious with my blog (LOL) I interviewed Linda, which you can read here – I still love her answers!
The cool thing about My Sweet Kitchen is that Linda shows her work in progress. There are “before and after” pics of a cake first photographed, then styled differently, then with more bits and bobs added, then edited on the computer to fix white balance or contrast or further saturate colours. It shows the same photograph with different depths of fields, showing how you can make an image with that coveted blurry background, or have everything in focus. My initial idea for this post was to do some before and afters – but dammit, the befores were just SO ugly I couldn’t bear to stink up my precious blog with the pics! Haha. Thank goodness the light changed in my kitchen, creating some interesting shadows, and that I added some pretty edible flowers and berries to my cake. Photographing BROWN ON BROWN is very difficult to make appealing, hehe.
Linda’s book got me thinking about my own photography and styling idiosyncrasies – I have tried and tried to expand out of my “white minimal” background and “lots of white space” vibes but IT IS HARD! Ha. I need more practice in getting outta my photography comfort zone. Anyhow… this banana bundt number is simple and good. Perfect dunked in coffee or alongside a milky tea, and taken to the next level by that bourbon caramel sauce and a scoop of vanilla ice cream. I put little slices of the cake in Teddy’s bento box school lunch for the week and he came home with his sandwich half eaten but the cake all gobbled up.
Banana Bundt Cake With Bourbon Caramel Sauce
For The Cake
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 4 very ripe medium bananas
For The Bourbon Caramel Sauce
- 2/3 cup light Muscavado sugar (I used light brown sugar) firmly packed
- 4 tablespoons salted butter
- 1/4 cup plus 2 tablespoons whipping cream
- 1/2 teaspoon salt
- 1 tablespoon bourbon
Make The Cake
- Preheat the oven to 350 degrees. Butter and flour a large Bundt cake pan that holds about 2 1/2 quarts.
- Mix the flour, baking soda and salt in a medium bowl.
- In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition.
- Sift the dry ingredients over the butter mixture and add the sour cream. Mash the bananas and add them. Stir until the batter is smooth and holds it shape. Pour the batter into the prepared pan.
- Use a spoon or offset spatula to level the top of the batter, and tap the bottom of the pan against the tabletop to eliminate any air bubbles. Bake in the lower part of the oven for 40 minutes, checking for doneness, and continue baking until a toothpick inserted into the centre comes out with moist crumbs.
- Let the cake cool slightly in the pan, then turn out on a wire rack to cool completely. Wrap the cooled cake in plastic wrap and leave out overnight to develop the flavours.
Make The Caramel
- Heat the sugar and butter in a saucepan over medium-high to high heat, stirring occasionally, until everything has melted.
- Add the cream and bring the mixture to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the salt and bourbon.
- Drizzle some of the sauce over the cake and serve the rest on the side while the sauce is still warm.
- Add decorative edible flowers and berries for colour, if desired.
- Add a scoop of vanilla ice cream to serve, to take it over the top!
Recipe from My Sweet Kitchen by Linda Lomelino! Happy baking! xo Lyndsay
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