Banana and Coconut Bundt cake- Zero Flour Zero Butter Wanted to make a Banana cake for a long time. Had saved an easy and awesome recipe by Donna Hay. The beauty of this cake is that it’s zero flour / gluten free and zero fat cake. It is very easy and very yummy. The first bite I took of the cake…there was only one thing in my mind “wow I am going to make this very often”… as it is totally fat free and gluten free it’s a guilt free cake to indulge without any worry. I was in total awe of this cake as to how much yummy a cake could taste. So for all those weight watchers who want to indulge without any guilt you can make this and indulge yourself. You can make them as individual servings also. The procedure is given below. I tried it out as a Bundt form and it came out clean. I used a spring form non stick cake tin. The original recipe didn’t have the chocolate ganache topping. It was just the coconut flakes sprinklers. As I love chocolate I try to use it in everything I make. So I glazed it with coconut ganache and believe it tastes heavenly. Do try out with any other fruits or as a plain cake. Try out your imagination. A-peeling History of Banana:- •Bananas are believed to have originated in the rainforests of Southeast Asia, where a wide variety of species still grow. •They may have been cultivated as early as 1000 B.C. • Alexander the Great found bananas in India in 327 B.C. •The Roman historian Pliny reported in the first century A. D. that the sages of India shaded themselves under banana trees. •Arabs traders brought the banana to the Middle East and Africa in the 7th century. •By the late 1400s bananas were a staple food along the western coast of Africa where Portuguese sailors collected plants and brought them to the Canary Islands, between Africa and Spain. The bananas the Arab traders found in Africa were not the large fruit we are familiar with today, but just a few inches in length. Historians believe “banana” comes from banan, the Arabic word meaning “finger.” •In 1516 Tomás de Berlanga, a Spanish priest, brought banana stalks to the New World, to the island of Hispañola (now Haiti and the Dominican Republic). He took plants with him to the mainland when he was made Bishop of Panama in 1534. •Another priest, Vasco de Quiroga, brought banana plants from Hispañola to Mexico in the mid 16th century. Bananas spread and flourished throughout the Caribbean basin, leading many to later believe that they were native to the region. What do we need:- 1 cup Castor Sugar (superfine sugar) 3-4 tbsp Flour (maida), sifted 1 cup (250 ml) Fresh Cream 3 Eggs ½ cup (40 gms) Desiccated coconut ¼ tsp Vanilla essence 4 Bananas, cut into roundels For the Chocolate Ganache topping:- 1 cup Dark chocolate, chopped ½ cup Fresh cream ¼ cup (10gms) grated dry Coconut, roasted Chocolate slivers How do we do it:- 1 Pre-heat the oven to 180 degree (355 F). 2 Take the sugar, cream, 1 tbsp flour, eggs, desiccated coconut and vanilla essence in a mixing bowl and whisk them all together. 3 Coat the banana pieces with remaining flour. (If you want you can smash the banana’s and put it in). 4 Mix it all and put in the greased Bundt cake tin. 5 Bake it for 1 hour. Or till done and the top is golden. (Mine took 1 hour 10 minutes, depending on the oven) 6 Remove and allow to cool before de-moulding it. 7 Remove and cool it fully before the icing. For the chocolate Ganache:- 1 Melt the dark chocolate in a double boiler. 2 Add in the fresh cream. Mix it nicely. 3 Pour it on the cake. 4 Sprinkle the roasted coconut flakes. 5 After it cools fully sprinkle the chocolate slivers or they will melt off. For making individual servings:- 1 Mix the sugar, cream, 1 tbsp flour, eggs, desiccated coconut and vanilla in a mixing bowl and whisk. Keep aside. 2 Divide the banana slices between four in 1 cup capacity (250 ml) oven proof dishes and pour over the mixture. 3 Place the dishes on a baking tray and bake till done or until the pudding is set and is golden on the top.
Posted on: Mon, 03 Feb 2014 04:32:23 +0000
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