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.
Besides adding moistness to the crumb, bananas add a great flavour to the cakes. Bananas have a great nutritive value too.
Here is 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
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)
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.