Bananas are one of the favorite fruits in my family. However, once ripen up they start to develop brown spots very quickly. Not everyone enjoys the mushy and squishy texture of overripe bananas but they are perfect for baked goods such as chiffon cake, banana bread, banana mousse and muffins. Together with some leftover sour cream that I discovered in my fridge, I came up with this recipe for banana bundt cake.
To add some crunchiness, I tossed some chia seeds into the batter (I have a big bag of them so need to use them more often!). Chia seeds have been often referred to as a “superfood” as they are packed with nutrients such as omega-3 fatty acids, fiber, protein, antioxidants as well as minerals. When mixed with water, it becomes an egg substitute in recipes (read about my blog post Vegan Chocolate Soft Cookies). Chia seeds can be incorporated into daily diet easily, for instance, by sprinkling on yogurt, cereal and drinks. The seeds absorb liquids very well and can be turned into a pudding (read about my blog post Mango Coconut Chia Pudding).
Now back to the cake. This banana cake is very easy to make and is very moist. The sour cream and dark brown sugar are what keep the cake moist so try not to substitute them with milk or granulated sugar. For better flavor, let the cake rest overnight to mature. To add a finishing touch, simply dust the cake with powdered sugar before serving.
Banana Bundt Cake with Chia Seeds
For 10” bundt cake pan
300 g cake and pastry flour
150 g dark brown sugar
2-1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 large eggs
3 overripe medium bananas
180 g sour cream
150 g unsalted butter, slightly softened
75 g grapeseed oil
1-1/2 tsp vanilla bean paste or pure vanilla extract
75 g chia seeds
Powdered sugar (for dusting)
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan. Tap off excess flour then set aside.
Blitz the bananas and sour cream in a blender or food processor until smooth. Add eggs and vanilla then process briefly until blended. Set aside. If no gadget is available, place bananas in a large bowl and mash with a fork. Then stir in the remaining ingredients until smooth.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, chia seeds and sugar. Whisk to combine. Add softened butter and grapeseed oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture resembles wet sand.
Beat in the banana mixture in two to three batches with low speed until fully incorporated. Raise to medium speed and beat for 1 minute to aerate the batter and develop the cake’s structure. Batter should be smooth and free of lumps. Scrape down the sides as needed.
Scrape batter into the prepared pan to 2/3 full (I didn’t have enough ingredients so made only 2/3 of the recipe and filled the mold half way full). Tap pan onto the kitchen counter several times to get rid of large air bubbles. Smooth top with a spatula.
Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 30 to 40 minutes. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust cake with powdered sugar before serving.
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