Baby Banana Bourbon Bundt Cakes

Someone I know loves Costco. Costco is amazing but can one person really eat 20 bananas? That is one problem I ran into a few weeks ago – too many over ripe bananas and not enough days of the week to eat them. So, I thought it would be a perfect opportunity to try out a new banana bread/cake/muffin recipe. Did I mention there was ganache involved? Yeah, enough said.

The kind of bananas you need are super ripe. Like really ripe. Like black and shriveled ripe.

Mix, mix, mix.

You connoisseurs will know what kind of bourbon this is. Only cook or bake with with you would actually drink. I used Makers Mark for these little beauties.

I’m all about this mini bundt cake tin. I think we can also call them bundtlettes. Pretty cute, huh?!!

The ganache. You’ll see I have my coffee grounds in there – coffee really enhances the flavor of the chocolate.

Let the hot cream sit.

After mixing it should be shiny and beautiful.

I dusted them with powdered sugar. You can stop here if  you want. The cake is amazing by itself.

But who wants to stop where there is chocolate involved, not me!

much love!
jess

PRINTRECIPE
Baby Banana Bourbon Bundt Cakes
Bundt Cake
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
½ teaspoon nutmeg, grated
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons pure vanilla
2 tablespoons Bourbon
1 1/2 cups buttermilk

Chcolate Ganache
½ cup chcocolate
½ cup cream
1 teaspoon instant coffee

Special Equipment – 2 baby bundt cake pans (6 cakes per pan)

Preheat oven to 300°. Thoroughly butter and flour two mini bundt cake pans and set aside. In a small bowl, mix mashed bananas with lemon juice and nutmeg and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes. While butter is creaming, in a medium bowl mix flour, baking soda and salt then set aside.

Add in eggs, one at a time until fully incorporated followed by the vanilla. Return mixer to low speed and add in the flour mixture alternately with the buttermilk, mixing until combined. Stir in banana and nutmeg mix.

Spoon batter into prepared pans and bake for about 30 minutes or until a toothpick inserted in center comes out clean. Remove the pans from oven and place directly into the freezer for 20 minutes. Remove from freezer and invert mini bundts onto a large baking rack and let cool completely.

For the ganache, pour the heavy cream into a small saucepan and heat on medium high until hot but not boiling. While the cream is heating up, chop the chocolate and put in a medium bowl. Remove the sauce pan from the heat and pour the hot cream over the chocolate. Allow to sit for 5 minutes before whisking until smooth.

To assemble, place mini bundt cakes on serving platter and drizzle the ganache on top. Serve.

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