Banana Beer Bundt Cake
This is recipe if perfect for when you find yourself with overripe bananas!
By Just Beer Community Collection on Feb. 16, 2017
- 1/2 cup brown ale
- 3 1/2 ripe bananas
- 3 tsp lemon juice
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 unsalted butter (softened)
- 1 cup sugar
- 1 cup light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup walnuts (chopped)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup stout
- 8 oz. semi-sweet chocolate chips
- 1/2 cup cream
- Preheat oven to 350ºF. Thoroughly butter and flour a 12-cup bundt pan; set aside.
- In a small bowl, mash bananas with lemon juice. In another bowl, whisk together flour, baking soda, and salt.
- Using an electric mixer on high-speed, cream together butter and sugar until pale in color and fluffy, about 5 minutes. Add eggs one at a time, beating until fully incorporated. Using a rubber spatula, scrape the sides of the bowl and stir in vanilla. On low speed, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, and mix until combined. Stir in the mashed bananas and walnuts.
- Pour batter into the prepared bundt pan and bake on the center rack until golden brown and beginning to pull away from the sides of the pan, approximately 1 hour 10 minutes. When ready, a toothpick inserted into the center will come out clean.
- While still in the pan, place the cake into the freezer for 30 to 45 minutes which will help the cake stay moist. Remove from freezer and invert onto a cooling rack.
- To make the ganache, place chocolate in a small bowl. Combine cream and stout in a microwave safe bowl and zap for 1 minute or heat on the stovetop until bubbles begin to form on the surface. Pour over the chocolate and allow to rest for 3 minutes then whisk until smooth. Drizzle ganache over banana cake and allow to rest for a minimum of 10 minutes prior to serving.
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