Servings 1round bundt cake pan that holds about 1700 ml
Calories 111kcal
Ingredients
Banana bundt cake
100gmelted butter
120gvery ripe bananas
3whole eggs at room temperature
3egg yolks at room temperature
100gwhite sugar
100gbrown sugar
80mlwhipping cream
240gall-purpose flour
6gbaking powder
White chocolate and tahini glaze
120gwhite chocolate
3teaspoonsof tahinisesame paste
q.s. shelled almondsoptional
q.s. of black sesame seedsoptional
Instructions
Instructions perfect banana bundt cake
For this recipe I used a silicone mould made by Silikomart. The volume of this mould is 1650 ml.
Beat the eggs and egg yolks with the two types of sugar for 5 minutes. The eggs must become light, foamy and must double the volume.
Mash the bananas with fork, add whipping cream and stir. Pour the mixture gradually over the eggs, stirring gently with the whisk. Now add melted butter and stir in the same way.
At this point add sifted flour and baking powder and gently incorporate them with movements from the bottom to the top of the bowl.
Brush your mould with some melted butter and sprinkle it with flour. Pour the mixture into the mould and gently tap it on the table to eliminate air bubbles.
Bake in a preheated static oven at 160 °C for 45 minutes. Check your bundt cake with the toothpick.
Remove from the oven, wait a few minutes and gently remove from the mould. Let it cool down completely before glazing.
Instructions white chocolate tahini glaze
Chop your white chocolate and melt it over water bath then add the tahini and stir until it is completely incorporated.
Glaze your bund cake with the tahini glaze while it is still warm. Add some chopped almonds and black sesame seeds for the decoration.
Notes
You need to add time necessary to cool down the cake and the glaze.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.