Banana Nut Cake with Honey Chocolate Glaze

A moist and tasty banana nut Bundt® cake topped with a creamy, ganache-style honey chocolate glaze.

Recipe Ingredients:

Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/4 cups honey
3 tablespoons sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoons vanilla extract
3 large eggs
2 bananas, mashed
1/4 cup chopped pecans

Honey Chocolate Glaze:
8 ounces bittersweet chocolate, cut into small pieces
1/2 cup whipping cream
2 tablespoons honey

Cooking Directions:

1. For Cake: Preheat oven to 350°F (175°C). Grease and flour a Bundt® pan set aside.
2. Sift flour, baking powder, baking soda and salt; set aside.
3. In a large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas.
4. Add the flour mixture and stir just until combined. Stir in chopped pecans.
5. Place in prepared pan and bake for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean.
6. Cool in pan for 12 to 15 minutes on wire rack, remove and allow cake to cool completely on wire rack.
7. When cooled, transfer cake to a serving platter and spread the warm glaze over the top of the cake.
8. For Honey Chocolate Glaze: Place chocolate in food processor fitted with a blade attachment and pulse until chocolate reaches a coarse sand consistency.
9. Heat the whipping cream over low heat, being careful not to boil. Add to food processor while still running, then add honey.
10. Let glaze sit for 5 minutes to thicken a little and then spread over top of the cake.

Makes 12 servings.

Recipe provided courtesy of the National Honey Board.