Banana Bundt Cake + Optional Mocha Glaze

[Guest guest]

This recipe was posted to Veg-list by someone else back in 1999 -- but I've made

some edits and one correction to it (a line was left out in Glaze directions).

~ Brenda

 

* Exported from MasterCook *

 

Banana Bundt Cake + Optional Mocha Glaze - Corrected

 

Recipe By :Moosewood Restaurant Low-Fat Favorites

Serving Size : 16 Preparation Time :0:00

Categories : Cakes Desserts

Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups unbleached white flour*

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ground cardamom -- optional

3/4 cup brown sugar

2 egg yolks

1 cup lightly mashed ripe bananas

3/4 cup unsweetened applesauce

1/3 cup canola oil -- or veg oil

1 teaspoon pure vanilla extract

4 egg whites

MOCHA GLAZE:

2 ounces bittersweet chocolate

6 tablespoons freshly brewed strong coffee

2 tablespoons cocoa

1/4 cup confectioners' sugar

 

* Preferably pastry flour

 

Preheat oven to 350F.

 

Prepare a 10 " Bundt pan with cooking spray or a light coating of oil. Sift the

flour with the baking powder, salt, nutmeg, and cardamom, if using, into a large

mixing bowl. Add the brown sugar, mix well, and set aside. Combine the egg

yolks, bananas, applesauce, oil, and vanilla and mix well. Add the banana

mixture to the dry ingredients and stir just until evenly blended. Beat the egg

whites until stiff but not dry. Gently fold the egg whites into the batter and

pour it into the pan. Bake for about 60 minutes, until the cake begins to pull

away from the sides of the pan and a knife inserted in the center comes out

clean. Cool on a rack for 10 minutes, and then invert onto a plate.

 

MOCHA GLAZE Combine chocolate and coffee in a saucepan and gently heat for 5 to

10 minutes, stirring occasionally, until the chocolate melts. Ladle a small

amount of the melted chocolate mixture into a bowl and combine with the cocoa to

make a paste. Stir the cocoa paste into the saucepan until well blended. Beat

in the confectioners' sugar until smooth and drizzle over the cake.

 

(Variation: Combine the bittersweet chocolate with 1/4 cup of Kahlua and 2

Tablespoons of either hot water or milk in a saucepan. Gently heat just to the

boiling point, stirring until the chocolate melts and the mixture is smooth.

Beat in 2 Tablespoons of confectioners' sugar and 2 Tablespoons of cocoa and

drizzle over the cake.)

 

Prep time: 20 - 30 minutes, Baking time: 50 - 60 minutes, Cooling time: 10

minutes.

 

Makes one 10 - inch Bundt cake.

 

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NOTES : The applesauce and bananas in this recipe combine to make a moist,

tender cake with very little oil. For those who would like a sweeter cake, use

1 cup of brown sugar and/or sweetened applesauce, or brush the cake with Mocha

Glaze. This cake is best when you use very ripe or overripe bananas.