I developed this recipe solely to test my new Nordic Ware bundt pan. It was a not-so-sweet, moist and slightly dense ring-shaped cake baked in a bundt pan. In 1950, the word “bundt” was trademarked by H. David Dalquist, the co-founder of Nordic Ware which was a Minnesota-based cookware manufacturing company. He developed the pan at the request of the Jewish women of a Hadassah Society in Minneapolis who wished to recreate German kugelhopf baked in ceramic molds. Nordic Ware bundt pans are constructed with cast aluminum and have a center tube which conducts heat very evenly. The crown shaped cake takes on the decorative shape of the pan upon baking so it doesn’t need much decoration. A glaze or simply a layer of dusted powdered sugar or cocoa powder is all the cake needs.
是次食譜乃EC為測試新的Nordic Ware環形模具而設。這個在環形蛋糕模內烤焗的蛋糕味道不如一般配方甜，質地濕潤並帶少許厚重。在1950年，美國明尼蘇達州炊具品牌Nordic Ware聯合創辦人H. David Dalquist為Bundt這個詞註冊。當時他按明尼阿波利斯的哈達薩社區請求，為猶太婦女會員們仿製陶瓷模具供她們烤德國傳統咕咕霍夫蛋糕(Kugelhopf)。Nordic Ware環形蛋糕模以鑄鋁製造，中空的設計導熱十分均勻。蛋糕烤好後呈皇冠形並能盡現模具的線條和設計細節，基本上不用任何裝飾，吃前用淋面作裝飾或簡單的撒上糖粉或可可粉即可。
It was also a banana cake that I made when I tested my first Nordic Ware bundt pan (read about my blog post Banana Bundt Cake with Chia Seeds). It was, however, a completely different recipe this time. I used a combination of brown and organic cane sugar. The flour and liquids ratios were different and I added chopped walnuts for some crunchiness. This recipe asks for three to four bananas. For the best flavor, use overripe bananas that are full of brown spots or even start to develop blackened skin. It may not be easy to have that many overripe bananas all at once unless you have planned ahead to reserve them on purpose. Sometimes your bananas are all ready, but you are occupied and got no time for baking. That’s frustrating. My solution is to keep ripe bananas handy in my freezer. I usually throw them into my freezer with skin on. When I have collected a few then I could use them whenever I am free to bake. The skin will turn black a bit when frozen but the taste won’t be affected. It can be peeled off easily if partially thawed. Frozen bananas are great for milkshake, frozen yogurt or ice cream (it will be better to store peeled and sliced bananas in freezer bags). When thawed and mashed it is excellent for baking. The cake (and any cakes that contain banana as main ingredients) doesn’t taste best when freshly baked. Try to place it in the refrigerator for a day or two to develop the flavor. Then serve at room temperature or lightly toast them in the toaster oven.
EC測試首個Nordic Ware環形模時也是做了香蕉蛋糕(詳情可參考香蕉奇異籽環形蛋糕)，但這是全新配方，當中混合使用黃糖及有機蔗糖，麵粉與液體比例也有别，EC同時也加進了合桃碎增加口感。食譜需用三至四隻香蕉，香蕉要十分熟透蛋糕才會香甜，充滿梅花點甚至蕉皮已開始發黑的香蕉是上乘之選。可是除非早有預謀把香蕉留下，否則家中不會突然湧現這麼多熟透香蕉啊！有時則是時機不對，香蕉熟了卻沒空做蛋糕，那怎麼辦？EC的心得是閒時把剛熟的香蕉連皮放在冰箱保存，累積了數隻後便可隨時取出使用了。香蕉冷凍後外皮會變瘀黑卻無損味道，半解凍後便可輕易把皮剝掉。冷凍香蕉可做奶昔、乳酪雪糕或雪糕(香蕉去皮切片後放進密封袋冷凍保存更佳)，解凍後壓泥便可做蛋糕，十分方便。此蛋糕(或任何以香蕉為主材料的蛋糕)剛做起不是最好吃的時候，把蛋糕冷藏一至兩天讓材料融合，吃前回溫或置多士焗爐中翻烘風味最佳。
My bundt pan has a capacity of 10 to 15 cups which is a bit too big for a small family. This recipe also makes 24 cupcakes, two 7.5” smaller bundt cakes or two 8” round cakes so can easily be adjusted by dividing the recipe in half. For a 9”x5” loaf pan, 2/3 of a batch would be sufficient whereas a 6” round pan requires only 1/3. Note that baking time needs to be adjusted as well if pan size is changed. In general the cake is done when the top is golden and a wooden skewer inserted into the center of cake comes out clean. I usually test mine with an instant-read thermometer. Cake will be ready if the internal temperature has reached 205℉ or 96℃.
模具方面，EC的環形模容量為10至15杯，對小型家庭或許有點兒過大。配方份量也可做成24個杯子蛋糕、兩個較小的7.5寸環形蛋糕或兩個8寸圓形蛋糕，因此可按需要把份量減半。9×5寸長方模需用配方的2/3份量，而六寸圓模則可用1/3份量。注意烤焗時間要依模具大小作調整，一般來說當蛋糕表面焗至金黃色，而竹簽插入蛋糕中央取出不沾麵糊就表示蛋糕熟透了。EC較喜愛作溫度測試，當蛋糕中心溫度達205℉或96℃後便可取出蛋糕。
Banana Walnut Bundt Cake
香蕉核桃環形蛋糕
For 10” bundt cake pan
十寸環形蛋糕模份量
Ingredients
360 g all purpose flour (plus extra for pan preparation)
100 g granulated sugar (I used organic cane sugar)
50 g brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
400 g overripe bananas, mashed (from 3 – 4 medium bananas)
2 tsp lemon juice
240 g sour cream
150 g unsalted butter, softened
75 g grapeseed oil (plus extra for pan preparation)
1 tsp vanilla bean paste or pure vanilla extract
100 g walnuts, chopped
Powdered sugar (for dusting)
Notes: The eggs I use are about 50 g each without shells.
材料
中筋麵粉 360克(另加少量塗模用)
細砂糖(EC用有機蔗糖) 100克
黃糖 50克
泡打粉 2茶匙
梳打粉 3/4茶匙
鹽 1/2茶匙
大蛋 2隻
熟透香蕉泥 400克 (3-4隻中型香蕉)
檸檬汁 2茶匙
酸忌廉 240克
無鹽牛油 150克(放軟)
葡萄籽油 75克(另加少量塗模用)
雲尼拿醬或純雲尼拿香油 1茶匙
合桃碎 100克
糖粉 適量(撒面裝飾用)
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 350ºF/180ºC. Grease and flour the bundt pan. Tap off excess flour then set aside.
焗爐預熱350ºF/180ºC，環形蛋糕模內抹油撒上薄麵粉後拍走多餘麵粉，備用。
Place bananas in a large bowl and mash with a fork. Stir in lemon juice and vanilla.
把香蕉放在大碗中用叉壓成泥，加入檸檬汁和雲尼拿醬拌勻。
In a mixing bowl, sift together the flour, baking powder, baking soda, salt and both sugars. 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 blended.
麵粉、泡打粉、梳打粉、鹽及糖混合過篩放進攪拌盤內拌匀，加入軟化牛油和葡萄籽油，用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌勻。
Beat in the eggs one at a time until incorporated, scraping down the sides as needed.
蛋逐隻加入拌勻，每次需完全混合，需要時可清理盤邊。
Beat in the banana mixture in two batches with low speed until incorporated. Then beat in sour cream in two batches. Raise to medium speed and beat for 1 minute to aerate the batter and develop the cake’s structure. Scrape down the sides as needed.
把香蕉混合物分兩次加入麵糊中，低速拌至完全混合，分兩次加入酸忌廉拌匀，之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織，需要時可清理盤邊。
Fold in walnuts with a spatula.
加進合桃碎用膠刮以切拌手法拌勻。
Scrape batter into the prepared pan. Tap pan onto the kitchen counter several times to get rid of large air bubbles. Smooth top with a spatula.
把麵糊倒進模中，將模往枱上輕敲幾下敲出較大的氣泡後抹平表面。
Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 45 to 55 minutes. Adjust oven temperature and baking time accordingly for your own oven.
入爐焗至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊，約45至55分鐘，各家焗爐型號不同，請自行調節焗爐溫度及時間。
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
出爐10分鐘後脫模，反轉蛋糕移到鋼架完全放涼，食用前撒上糖粉裝飾。
These were the bananas in my kitchen. The two from the left were fresh overripe ones. The two on the right were from my freezer. They looked a bit darker.
EC家中的熟香蕉：左邊兩只是新鮮的，右邊兩只有點黑的則經過冷凍處理。
References
Sterling, Justine. “ A Brief, Delightful History of the Bundt Pan” Food & Wine. 15 April, 2015.
“Bundt Pan”. The National Museum of American History. Smithsonian.
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