Banana, White Chocolate & Almond Bundt Cake

I tasted my first Bundt cake in Germany, many moons ago. Till then, I was familiar with only the French style of cooking (ie the regular tarts, eclairs, etc.).  My friends' German moms and grandmoms fed me a lot of German goodies and bundt cakes. In fact at any gathering or party I attended, there were always 3 different kinds of cakes to choose from! When I was leaving Germany to move to The Netherlands, my family (that's what they are now in my heart and mind) gave me several German cook books and handwritten recipes to help me continue my culinary journey :) I still treasure and cherish those notes and memories even after all these years.

Recently, while traveling internationally, I came across a small shop that was selling baking tools and forms. I quickly bought a bundt form and then typically (I do this very often!) forgot about it after getting back home.
Yesterday, I had a certain 5-year old celebrating his birthday, so I decided to bake a cake with this form. I was mighty happy with the result and thought of sharing this super-simple, homely recipe with you.

Let me be honest and say that this bundt cake has enough flavours to be a star without all these bells and whistles (all the decorations you see in the picture). Inside, it's just a delicious, moist and soft banana cake with just that little hint of vanilla that will make your taste-buds very happy.

To make this cake, here's what you need -

Ingredients
I use a teacup to measure out my ingredients.

1/2 cup almond mehl (almond flour)
1 cup regular flour (you can use whole wheat flour if you prefer . Just make sure you add more yoghurt then)
2  mid-sized eggs
1 teaspoon vanilla bourbon powder
1/2 cup white chocolate pieces
1/3 cup sugar (I use Brown)
1 ripe banana mashed
100 gms unsalted butter melted
1 cup yoghurt
1/2 teaspoon baking soda
1 teaspoon baking powder

Method

Pre-heat the oven to 160 degrees C.

In a big mixing bowl, add the melted butter, sugar and vanilla bourbon powder.

Beat well. I always do it manually.

Add one egg at a time and keep beating.

Next, add the almond mehl and mix it gently.

Add the flour a little at a time and fold it in.

Add the yoghurt and mix gently.

Add the mashed banana and white chocolate bits.

Fold them in.

Finally, add the baking powder and soda.

Grease the bundt form and then gently add the batter in it.

Put the form in the oven and allow to bake uninterrupted for 45 minutes.

Mine took 54 minutes to bake all the way through. It depends on your oven type so I would recommend checking after 45 minutes and then setting the timer for another 7 minutes (if required).

The tester has to come out clean from the deepest end of the cake.

Once done, take the form out and allow to cool completely before you try getting the cake on a board/plate. Since we have greased the form, the cake will come out very easily.

To decorate, you can either drizzle organic honey and grate pistachios on top of that, or sprinkle powdered sugar on top and decorate it with pistachios like I did.

 Since I wanted to celebrate a birthday, I chose to add some paper flowers.

This cake stays in the refrigerator for 3 days. Just make sure you use cling wrap so that the cake doesn't dry out.

Enjoy. Our friend the chameleon sure did! :D