Now for the recipe. As you all know I absolute adore Bundt tins. The fact that the tin does all the work in making a spectacular looking bake and I get all the credit (and oohs and ahhs) is a great thing. Of course these wonderful tins do need a fab recipe to get an amazing tasting cake, they are magic but even their superpowers need a small amount of help! So hopefully this is where I come in.
250g unsalted butter, softened
300g soft brown sugar
3 tbsp golden syrup
100ml double cream
440g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 medium (V ripe) bananas mashed
100g chopped pecans (optional)
5-6 heaped tbsp of dulce leche toffee sauce
Sprinkles or if using pecans a few more finely chopped pecans
You will also need a 23cm (9 inch) bundt tin, well greased with cake-release spray (I use dr oetker)
Preheat the oven to 160ºC
Cream the butter and sugar together in a large bowl, or in a free-standing machine, until light and fluffy.
Beat the eggs together in a jug then gradually add to the creamed butter.
Add the syrup, bananas and cream and mix to combine.
Leave the cake to cool in the tin for 10-15 mins before turning out to cool completely.
Warm the toffee sauce ever so slightly and spoon into a disposable piping bag, pipe swirls over the top of the cake and finish with sprinkles of nuts, and enjoy the oohs and aahs.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
For more of my Bundt recipes
Chocolate Bundt Click HERE
Pumpkin, coconut and spiced sultana Bundt
Coconut, cranberry and cream cheese Bundt
Monkey Bread Click HERE