Mangoes and Jamuns,
wood apples and lychees, fragrance of mogra, blossoms of Gulmohur, songs of
koel and the sonorous rendition of cuckoo- this is the stuff our summer is made
of. Come morning and there is a rush to collect ripe mangoes of the hundred
year old mango tree. Mangoes fall and hide in the fallen leaves. Kids and
squirrels seem to vie with each other to grab the fruit first. Baels remain hidden
in the tall grass. They are ripe and
pulpy and make the best summer cooler. Jamuns fall on the dry leaves sound like thick
drops of rain and that gets louder as a strong breeze knocks them off their
branches. Birds, squirrels monkeys and men are feasting on the nature’s bounty.
A bunch of bananas
begin to overripe as no one is interested in the humble fruit these days. We
decide to bake a cake with bananas and thus salvage some.
Here is the banana cake
that comes together with simple ingredients that you’ll always have in your
pantry. Serve plain and you’ll enjoy the rich flavour or drizzle with Homemade Caramel Sauce and transform it into a delish dessert. Either way, you will love
it.
Banana
Bundt Cake with Caramel Glaze
Ingredients
1 ½ cups
all-purpose flour
1 teaspoon baking
soda
¼ teaspoon salt
1 stick (½ cup)
butter at room temperature
1 cup castor sugar
1 large free range
egg
½ teaspoon vanilla
extract
2 medium bananas
pureed in a blender
½ cup thick
slightly sour yogurt (beaten till smooth)
Method
Preheat oven to 180
degrees C. Generously grease one medium size Bundt pan with butter. Dust well
with flour so that all the corners and edges are well coated.
Whisk together
first three ingredients in a large bowl.
In another bowl,
beat butter and sugar till pale and puffy. Add egg and mix well. Add pureed
bananas, vanilla extract and yogurt.
Add dry ingredients
to wet ingredients and stir till well combined. Do not over mix.
Pour batter into
the prepared pan. Bake for 30 to 35 minutes or till the top is golden brown and
the cake shrinks form edges and a toothpick inserted in the center comes out
clean.
Remove from the
oven and let cake cool in the pan for 10 minutes.
Invert onto a
cooling rack and it let cool completely.
Drizzle caramel
sauce before serving. (Find the recipe of Caramel Sauce Here)
Note- The cake can
also be baked in a regular 8 inch round cake pan. Slice the cake next day the
flavours will develop fully and the crumb will be moist and soft.