Prep time: About 7 to 10 minutes
Cooking time: About 20 to 24 minutes
Calories per serving: 182 (based on 22 servings)
I recently found a mini bundt pan at my favorite kitchen store, Le Roux. Since I am an advocate of healthier eating, making something good in small portions just made a lot of sense to get the pan. Of course I was excited to use it, and now I finally have!
This recipe is close to my heart because I used to make carrot cake for family and friends back home, and most of them still miss it. So, this goes out to all carrot and banana cake lovers. I think you will love it.
Here are the ingredients:
For the cake:
2 overripe bananas, mashed
1.5 cups dark brown sugar
½ cup unsweetened apple sauce
3 medium eggs
1 tsp vanilla extract
2 cups carrots, grated
3 cups Unbleached Cake Flour
1 tsp baking powder
½ tsp ground cinnamon
1/8 tsp nutmeg
¼ tsp salt
For the frosting:
¼ cup unsalted butter (1/2 of a stick)
1.25 cups powdered sugar
1 to 2 tbsps fresh milk (I used 2% milk)
½ cup sweetened coconut flakes
Preheat the oven to 350 degrees F (177 degrees C). Spray your bundt pan with non-stick spray and set aside.
In a large mixing bowl, cream the apple sauce with the brown sugar. I used a hand mixer with the paddle attachment for this process. Next, add in the mashed bananas. Add the eggs one at a time, giving it a quick mix just to blend the eggs well with the banana mixture. Add the vanilla, and then the carrots. Set aside.
In a separate bowl, combine the cake flour, baking powder, cinnamon, nutmeg and salt bi giving it a nice whisk.
Gradually incorporate the flour mixture with the banana-carrot mixture. With a hand mixer, incorporate the ingredients well by mixing it on low for about 2 minutes. Be careful not to over mix.
Next, pour about 2/3 of the batter into each bundt tin. Bake for about 20 to 24 minutes. My cakes were perfect at 21 minutes. Once the cakes are done, transfer them to a cooling rack. Let them cool completely.
While the cakes are cooling, toast the sweetened coconut flakes in a non stick pan.
Next prepare your glaze. In a sauce pan, melt the butter in medium high temperature. Make sure you watch your butter so that it doesn’t burn. Browning the butter should just take about 5 minutes or so. Then, transfer the browned butter in a small mixing bowl. Add in the powdered sugar gradually. At this point, the mixture will be a bit thick. I added the milk a tablespoon at a time. I ended up adding the 2nd tablespoon of milk so as to achieve the consistency that I wanted.
Glaze each cake then top them with the toasted coconut. Mmmm, mmmm, what a wonderful snack or dessert!
Eat well and be well. – Ella Bella