Banana Tiramisu Bundt Cake
Prep Time: 20 mins | Cook Time: 55 mins | Course: Dessert | Serves: 10
This elegant flavored banana bundt cake has layers of coffee and cocoa as well as a kahlua layer. It comes out beautiful as well as amazingly moist and delicious. I used a 10 cup heart-shaped bundt pan, but there is enough batter for a 12 cup bundt pan. If your pan is smaller like mine, reserve some of the leftover batter for an amazing mug cake (or bake another small cake). You bet your bundt it’s bananalicious! You’ll have 3 layers of batter flavors to create a beautiful swirl. Feeling inspired by Nicole Weston Baking Bites https://bakingbites.com/2009/11/tiramisu-bundt-cake/
3 cups flour + more for the pan
2 tsp baking soda
1 tsp baking powder
1 tsp salt
¾ cup butter, softened + more for the pan
1 ½ cups sugar
3 bananas
3 eggs
1 tsp vanilla
1 ½ cups milk
¼ cup espresso or very strong coffee
¼ cup baking cocoa
¼ cup kahlua liqueur
Kahlua Mascarpone Frosting:
¼ cup butter, softened
8 oz mascarpone cheese, softened
1 cup brown sugar
1 banana
¼ cup kahlua liqueur
½ tsp vanilla
1 cup heavy cream
Preheat oven to 325*. Butter a bundt pan with a basting brush and dust flour over the top with a small sieve. Turn the pan over and tap any excess flour out of the pan; set to one side. Whisk flour, baking soda, baking powder and salt together in a medium-sized mixing bowl; set aside. Have 2 small mixing bowls handy.
In a stand mixer, beat butter and sugar together until fluffy. Scrape down the sides and add in the bananas and egg, mixing until blended. Spoon in the flour mixture and pour the milk and vanilla on top. Mix slowly until just incorporated; you may wish to finish with a rubber scraper. Measure out 1 cup of batter into a small mixing bowl and whisk in the coffee and baking cocoa powder. Measure out another cup of batter into another small mixing bowl and add the kahlua to this bowl.
Pour a layer of the plain banana batter (about half) into the prepared pan. Top with the kahlua batter and then the coffee batter. Finish with enough of the plain banana batter to fill the pan up to ¾ of the way full. Bake for 50-60 minutes until a toothpick inserted in the middle comes out clean or with just a couple of moist crumbs. Allow to cool for 15 minutes, then turn out onto a cake plate or serving board.
In a stand mixer, cream together the butter, mascarpone cheese and brown sugar until fluffy, add in the banana, kahlua, vanilla and heavy cream. Whip until fluffy; spoon gently over the cake reserving some to serve with each slice.
Mug Cake:
If you have leftover batter, brush butter in 1 or 2 microwavable mugs (depending on the amount of batter left) and sprinkle with cinnamon sugar. Add in the batter and microwave for 1 ½ minutes, it’s amazing how much this will rise in the microwave (you can test with a toothpick, it should come out clean). Sprinkle the mug top with cinnamon sugar.
