Banoffee Bundt Cake with Butterscotch Cardamom Glaze
A delicious pie from 1970's Sussex (behave!And thanks Nigel Mackenzie) transformed into to a fun Fall cake so good that everyone will want seconds.
And that glaze is ridiculous delicious.
I'm a fan of caramel and butterscotch everything so, that tracks.
Serve this with afternoon coffee, for dessert, or kick brunch up a notch. Want to really get decadent? Add a drizzle of Grand Marnier over this and serve it with ice cream. Bon appetit.
Prep Time: Total Time: Serves:
1 cup butter (room temp)
4 overripe bananas
1/4 cup granulated sugar
1 cup brown sugar
3 large eggs
1 tsp vanilla
1 cup sour cream
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups gluten-free flour (I use Cup4Cup)
optional: 1 cup chocolate chips or toasted nuts of choice
FOR GLAZE: 1 1/2 cups confectioners sugar
2 tbsp milk of choice
1/2 tsp cardamom
optional: 1 tsp Grand Marnier or Spiced rum , 1/2 tsp cinnamon
preheat oven to 350, and prepare bundt pan (cake pans work fine too)
cream the butter and sugars
add in the bananas and mix
add in the eggs one at a time, mixing
add in vanilla, salt, baking power, baking soda
alternate adding flour and sour cream to keep it all smooth and bendable
fold in chocolate chips or nuts (or both if you wanna be that extra!)
pour in bundt pan and bake for 50-60 minutes until a toothpick comes out clean
mix together the glaze while cake it baking
let cake cool to room temperature before drizzling glaze.
Make extra glaze to let guests help themselves, if you like. Enjoy!