A little while ago I popped into our local T K Max discount store to see if they had anything interesting in the kitchen ware section. They often have real bargains, quality stuff at half price or less.
It was my lucky day and I swooped on a genuine Nordic Ware Bavaria Bundt tin which was priced at less than £20 – well below half price.
When I bought my first Nordic Ware tin I christened it by making a pumpkin spice cake. With a tin of Libby’s pumpkin purée lurking in the kitchen cupboard I decided to do the same again but then, as I breezed past the fruit bowl, I spotted the lovely ripe bananas and thought “ I wonder…….”.
It also occurred to me that it would look rather good on my new cake stand.
I know, I know, I already have more cake stands than you can shake a stick at, but I have been hankering after a black one for a while. I have never seen one for sale in the shops and there is always something I don’t like about the ones I’ve seen online, so I decided to make one for myself out of a black plate and a candlestick. A good dollop of No Nails in the middle and some Gorilla Glue around the edge seemed to do the job of fixing the two securely together.
If you like banana cakes you will love this one.
I used the same basic recipe as before which you can see here. I just reduced the amount of pumpkin purée to allow for the addition of the bananas and added a few chopped walnuts instead of the brazils. It had a nice, even crumb and one of the good things about Bundt cakes is that they are easy to cut into nice tidy slices that are as thick or thin as you like. In fact for large gatherings (or cake stalls) you can get a lot of slices from one cake. However, if you don’t have a Bundt tin you can use a 23cm round tin.
Definitely a cake I shall be making again.
200g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
a good pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
250g light muscovado sugar
3 eggs, lightly beaten
190ml vegetable oil (I used rapeseed oil)
1 tsp vanilla extract
2 medium bananas, peeled and mashed
300g pumpkin purée (from a tin or home made)
50g chopped walnuts
Butter and flour the Bundt tin or butter and base line a 23cm round cake tin. Preheat the oven to 175°C / 155° fan / gas mk 3-4.
In a medium bowl, combine the flour, bicarb, bp, salt and spices.
In a larger bowl, beat the eggs with the pumpkin, oil, vanilla and sugar. Add the bananas and nuts and stir through.
Fold in the flour mixture and mix well to ensure there are no pockets of dry flour.
Spoon the mixture into the tin, filling to a maximum of three quarters full. Tap the tin sharply a couple of times on the worktop to remove any air pockets and bake for 40-50 minutes until done. There should be no wobble in the middle of the cake and it should be just coming away from the tin at the edges.
Remove from the oven and leave to cool in the tin for 10 minutes. Turn out carefully (with fingers and toes crossed) to finish cooling on a wire rack. Dust with icing sugar before serving if you like.
Cuts into 12-15 slices.