Looking to bake something a bit more special than your usual brownie? We’ve got a delicious banana chocolate bundt cake recipe for you today! We’re topping the cake with a smooth caramel drizzle, and you can choose to sprinkle chopped peanuts on top for a little extra crunch. Why bundt cake, you ask? Honestly, bundt cakes turn out looking prettier than other cakes. But if you have a normal cake pan (like the type used for pandan cake), then feel free to use that! Our tips for nailing this recipe: As with all good banana-related baking recipes, the riper your bananas, the more fragrant the cake will be! How ripe? Wait until the majority of the banana skin turns dark brown – but not black. For the melted butter, leave a little for generously greasing your bundt cake pan – this will ensure your bundt cake comes out clean.
optional salted peanuts (roughly chopped) to decorate as required
Begin by preheating the oven to 160°C. Grease and flour the Bundt tin, roughly 25cm (10″). Invert the tin to remove the excess flour.
Add the cocoa powder and hot water into a separate small bowl. Stir until completely dissolved and set aside to cool.
Fit the K beater to your Kenwood Chef machine and add the bananas to the bowl. Set to speed 3 until the bananas are mashed.
Add the sugar, melted butter, milk, eggs and vanilla and mix on speed 4 until combined. Add the flour, bicarbonate of soda and salt and continue mixing on speed 4 for 30 seconds or until combined.
Pour half of the cake mixture into a separate mixing bowl. Mix in 100g of the yoghurt and chopped peanuts and set aside.
For the remaining cake mixture, attach the Kenwood bowl back to the machine. Add 50g of the yoghurt, chocolate chips and the cocoa powder mix from earlier. Mix on speed 5 for 30 seconds, or until combined.
To assemble, pour half of the peanut cake mix into the prepared Bundt tin. Pour half of the chocolate chip cake mix on top to make a second layer. Repeat this process with both remaining mixtures. Use a skewer or satay stick to marble the two cake mixtures.
Bake for 1 hour. Insert a skewer into the centre of the cake, if the cake is cooked it should come out clean. If not return to the oven for 10 minutes and check again.
Remove from the oven and allow to cool in the tin for 15 minutes. Once slightly cooled, remove the cake from the tin and allow to cool completely on a cooling rack.
For the caramel sauce:
Add the sugar into a medium saucepan and shake it so the sugar is a flat, even layer. Pour water in so it moistens the sugar. Place over a medium heat until the sugar dissolves into a clear, bubbling mixture. Do not stir. After awhile, the mixture will take on an amber colour. Continue cooking it – do not take your eyes of it – and have your butter on standby.
Once the caramel turns golden, turn off the heat the heat and immediately add in the butter. Stir until combined. Place back over a low heat until the mixture is deep golden brown. Remove from the heat and add the double cream. Gently stir to combine.
Remember that the caramel sauce might appear runny at first, but it will thicken as it cools. So wait until it is cooled! Pour the caramel sauce over the cooled Bundt cake and decorate with the chopped peanuts.