Cherry Banana Bundt Cake With Cream Cheese Topping
- 175 g unsalted butter
- 100 ml agave nectar/syrup + 3 tbsp
- 4 medium eggs
- 450 g banana, crushed + 1 whole banana
- 275 g plain flour
- 5 tsp baking powder
- 100 g whipped cream
- 300 g frozen cherries
- 200 g full fat cream cheese
- 3 tblsp semi-skimmed milk
- 3 tblsp full fat plain yoghurt
- 1 tsp cocoa powder, for dusting
- Preheat the oven to 325u0b0F. Cream together the butter with 1/2 cup agave nectar. Add the egg yolks one at a time while stirring. Mix in the mashed banana, then fold in the flour, baking powder and whipped cream. Beat the egg whites until stiff and fold in. Stir in the frozen cherries, then transfer to a greased Bundt pan and bake for 1 hour. Allow to cool in the pan for 10 minutes, then remove to a wire rack.
- For the topping, mix the cream cheese, milk, yogurt and 3 tbsp agave nectar together and pour over the top of the cooled cake. Peel the remaining banana and cut into slices, arrange on top of the cake and dust with cocoa powder.
butter, eggs, banana, flour, baking powder, whipped cream, frozen cherries, full fat cream cheese, milk, tblsp full, cocoa
Taken from recipes-plus.com/api/v2.0/recipes/19706 (may not work)