Bundt cakes are so pretty! Even the plainest of cake recipes are given a glamorous makeover because of the pretty moulding on a bundt tin, I love them. Previously I made a that is a massive hit in my house and with my husbands work colleagues, who I make it for often. Another favourite cake of mine is banana bread, so I thought I would put a twist on it and try it in a bundt tin too.
At the moment, I’m loving putting coconut on everything. Coconut yoghurt is a new favourite and I love it in the mornings with a nutty granola and lots of blueberries, which I’ve shared lots of on my recently. I’m kind of obsessed with it and it makes a nice change to my regular plain Greek yoghurt. Needless to say, coconut works really well with banana bread, which is my little tropical flavour twist on traditional banana bread recipe that is usually spiked with cinnamon.
A deliciously fluffy and moist banana bundt cake that is spiked with lots of coconut, made using vanilla quark that is naturally low in fat and high in protein.
- 2 ripe bananas (mashed)
- 3 large eggs
- 300 g self raising flour
- 250 g Graham's The Family Dairy vanilla quark
- 150 g coconut sugar
- 75g dessicated coconut
- 5 tbsp melted coconut oil
Preheat the oven to 160 degrees and grease the bundt tin well.
Pour all the ingredients into a blender and mix well. You may have to stop the blender and scrape down the sides a few times.
When everything is well mixed, pour the batter into the bundt tin and level off with the back of a spoon or spatula.
Bake for 50-60 minutes or until a cocktail stick comes out clean when inserted into the middle of the cake.
Allow to cool and drizzle with royal icing if preferred.
Sometimes banana bread can come out a little heavy once baked, to combat this I added into the mix. Quark is great for baking and results in a light and fluffy texture. I love quark because it’s naturally fat-free and high in protein, the addition of the Madagascan vanilla is perfect in cakes and adds a subtle sweetness. Using quark as a replacement for yoghurt in smoothies and to serve with granola also works because it’s so rich and creamy.
To make things so much easier, I made the banana bread batter in my blender, which means less mess and less washing up. I’m all about making things simpler and bringing ease into my life and my blender is my saviour in the kitchen, especially because I no longer own a mixer. My blender mixed up the batter so well so that it was nice and smooth before baking.
Banana bread or gingerbread, which one’s your favourite? Have you used your blender as a mixer before?
*Recipe commissioned by Grahams The Family Dairy, but all opinions are my own.