Going Bananas / Nutty As A...

Going Bananas / Nutty As A...

Banana Bundt with Salted Caramel and Pecans

With our bananas ripening at a frightening rate, we knew we could never let them go to waste. First on the list (after frozen banana ice cream) is good old banana loaf. But, why not go for something a little more extravagant?!

Well look no further than Delicious Magazine's Banana (and Caramel) Bundt. Not content with a simple off the shelf dolce de leche glaze, the Gents took inspiration from clandestine cake club organiser Lavinia, who's salted caramel and pecan version looked too good to resist.

Firstly and most importantly, prepare your bundt tin. Generous amounts of butter and a good dusting of flour, especially if your tin has an intricate design, will ensure no cake gets left behind when you come to turn it out. Whilst you do this you can pre-heat your oven. We know that ours gets especially hot so reduced the temperature by 10 degrees (fan).

This recipe is simple, but relies on room temperature ingredients, so make sure you plan ahead. We start my making sure all our ingredients are measured, prepped and ready to go before starting to mix. This gives you a chance to ensure nothing is missed out and there are no bits of shell in your eggs.

Cream butter and soft brown sugar in a mixer until light and fluffy, then carefully mix in your eggs. One at a time should ensure it doesn't split. In a separate bowl, mash your bananas then mix with your yogurt and vanilla extract. In a third bowl sieve your flour together with your baking powder and cinnamon.

Mix a third of your bananas into your butter and sugar until well combined then fold in a third of your flour. Repeat until you have a lump free mix. Before spooning into the tin we added chopped pecans. You can leave these out, but we love a little crunch.

Bake for 45-50 minutes or until a skewer comes out of the cake clean. Despite our lower temperature our bundt was fully cooked in just 40 minutes. Get to know your oven as you'll avoid overcooking! Before you turn out your bundt let it rest for 15 to 20 minutes, then it should slip easily from your pan onto a cooling rack. Leave until cool.

For our salted caramel sauce we've turned to Felicity Cloake at The Guardian. She's helpfully gorged on a selection of salted caramel sauces to bring us the perfect one. Heat sugar and water until deeply golden then whisk in cold butter. Once fully melted add cream and salt to taste.

To finish, pour over your caramel sauce (we did this on a wire rack so that we could do a couple of coats and not waste any) and top your glistening bundt with toasted pecans. Take to work and make your colleagues friends for life, or do a Nigella and devour it in one sitting. The choice is yours!

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