One bowl Cardamom Banana Quinoa Bundt Cake With Salted Caramel Sauce- Simple one bowl banana cake made with @suncorefoods quinoa flakes spiced with cardamom and generously drizzled with homemade salted caramel sauce! Make sure you just go overboard with that salted caramel sauce and I bet you’ll never stop with a slice!
Cardamom + banana + walnuts get along so well! And when this combination is drenched with salted caramel, just make sure to bake at least two bundt cakes! One won’t be enough!
One bowl cakes have always been a favorite! And this one is no exception! Plus it’s an olive oil cake that freezes so well and stays moist forever! Never skip cardamom! If you haven’t tried that flavor please try it out! I’m sure you’ll love it! And use only overripe bananas for this recipe. You could always increase the number of walnuts If you love them! Pecans work great as well!
Here you go with the recipe!
Ingredients
Cake:
All-purpose flour – 2.5 cups
Suncore Foods Quinoa flakes-1 cup
Brown sugar-2 cups
Baking powder-2 tsp
Baking Soda-1 tsp
Large Eggs – 4 ( room temperature)
Plain Yogurt- 1 cup( room temperature )
Chopped Walnuts- 1/2 cup
Olive oil-3/4 cup
Salt-1 tsp
Cardamom powder- 2 tsp
Vanilla extract – 1 tsp
Ripe Banana – 2cup mashed
Salted Caramel Sauce
Granulated sugar- 2 cups
Heavy cream – 11/4 cup( room temperature )
Unsalted butter – 6 tbsp
Suncore foods Rose salt – 1.5 tbsp
Method :
Preheat oven to 350f.
Grease and flour a 10 cup bundt pan. Set aside.
Take two tablespoons of flour and mix it with chopped walnuts and set aside.
In a large bowl using a hand mixer beat together the eggs, oil, brown sugar, vanilla extract, and yogurt until well combined.
Now dump in all the dry ingredients and beat till well combined. Lastly, fold in the nuts and pour into the prepared bundt pan and bake for 40-50mins till done.
Meanwhile, prepare the salted caramel sauce.
In a pan add sugar. Keep storing in medium heat until the sugar is all melted and turns an amber color.
Once the sugar is completely melted add the butter and stir well. Be careful the caramel might bubble rapidly. Use gloves for safety.
Now slowly add the heavy cream and mix well. Let it simmer for 30 sec. Remove from heat and add salt. Mix well and set aside to cool completely.
Once done after ten minutes invert the cake onto the cooling rack and set it aside.
Drizzle the salted caramel syrup all over the cake and enjoy! Refrigerate the leftover sauce.
0
First a big thanks to Janani for all the help with this recipe. I have never baked a large Bundt cake before, so I set off to Cooks Junction and of course bought the most intricate design pan, not the best choice for your first time.
The recipe intrigued me because of the ingredients, I had never heard of quinoa flakes before, love bananas and walnuts together, and cardamon to boot!
My first cake was a bust, didn’t prep the pan correctly, and only half came out.
On to the next day to try again, thanks to Janani! Buttered every crevice in the stained glass Bundt pan, and floured it, set it aside and prepared my batter. I did not have enough bananas due to using them the day before so had to substituted a cup of pumpkin purée for the 2nd cup of mashed banana.
Made a couple of small cakes so I could taste the cake of course.
Removed the cake from the oven, let it set for 10 minutes and held my breath while turning it over to remove the cake from the pan, and it came out all in one piece. Drizzled it with the salty caramel sauce which is yummy, grabbed a fork, cut into the small cake and it was warm, yummy, and so moist. Plan on making this one again.
Thanks so much for trying out the recipe!:-)