Chocolate Glaze Recipe For Bundt Cake Recipe For Banana

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THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)



The Best Banana Bundt Cake (Dorie Greenspan) image

This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

Provided by blucoat

Categories     Quick Breads

Time 1h24m

Yield 16 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
about 4 very ripe banana, mashed (1 1/2 - 1 3/4 cups)
1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

Steps:

  • Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  • Whisk the flour, baking soda and salt together.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
  • Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
  • OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
  • MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

CHOCOLATE GLAZED BANANA BUNDT CAKE



Chocolate Glazed Banana Bundt Cake image

Who doesn't love chocolate and banana together?? This is yummy! A nice moist cake.

Provided by Debbie Sue

Categories     Cakes

Time 1h

Number Of Ingredients 16

THE CAKE
4 very ripe medium size bananas
2 c sugar
1 c vegetable oil
3 beaten eggs
1 1/2 tsp vanilla extract
2 c flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
THE CHOCOLATE GLAZE
3 Tbsp butter
2 Tbsp cocoa, unsweetened
3 Tbsp milk
1 c confectioners sugar
1/2 tsp vanilla extract

Steps:

  • 1. Grease a large bundt pan. I make a paste with 1 melted tablespoon of butter and 1 tablespoon of flour. Then paint a coating with a pastry brush, on the inside of the pan. Your cake will release with ease.
  • 2. Mash the bananas well, until smooth Add the sugar, vegetable oil, beaten eggs, and vanilla extract. Mix well.
  • 3. In a separate bowl, whisk together flour, soda, cinnamon and salt. Stir the flour mixture into the banana mixture, until just mixed. Don't over mix.
  • 4. Pour the batter into the prepared bundt pan. Preheat oven, and bake at 350 degrees for 45 minutes to 1 hour. Check with toothpick. Every oven's different, it took 1 hour in my oven.
  • 5. Cool in pan for 15 minutes, before removing from pan, to cool completely before glazing.
  • 6. THE GLAZE Melt butter in a small saucepan over low heat. Add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat and beat in the confectioners sugar and vanilla until smooth. Let cool to thicken, stirring occasionally. (I even pop it into the fridge to help it along) Drizzle over cooled cake.
  • 7. Enjoy!

CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE



Chocolate Banana Chocolate Chip Bundt Cake image

After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.

Provided by momaphet

Categories     Dessert

Time 1h10m

Yield 14-16 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon instant coffee (optional) or 1 teaspoon espresso powder (optional)
1/2 cup butter
1 cup brown sugar
2 eggs
1 cup banana, very ripe and mashed, about 3
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
  • Mix together dry ingredients, set aside.
  • Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
  • Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
  • Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
  • Cool slightly then remove from pan.
  • Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
  • Note:.
  • I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.

Nutrition Facts : Calories 243, Fat 11.4, SaturatedFat 6.8, Cholesterol 44, Sodium 187.1, Carbohydrate 36, Fiber 2.3, Sugar 23.2, Protein 3.4

EASY CHOCOLATE BUNDT CAKE GLAZE



Easy Chocolate Bundt Cake Glaze image

Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.

Provided by TUNISIANSWIFE

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE-BANANA BUNDT CAKE



Chocolate-Banana Bundt Cake image

I often have ripe bananas and as much as I love banana bread I was looking for something totally different. I found this recipe by María del Mar Sacasa. Its absolutely wonderful. Interesting combination of banana and chocolate in a decadent cake.

Provided by Chef OG

Categories     Dessert

Time 1h5m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup natural cocoa powder
1 tablespoon instant espresso powder
1 cup water
2 cups all-purpose flour
2 cups packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coarsely mashed ripe bananas or 3 medium bananas
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup walnuts, chopped
2 tablespoons confectioners' sugar

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
  • Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
  • Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
  • Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.

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