Banana Coconut Cakelettes with Lime Glaze

Here in NW PA we had the most beautiful March ever.  Weeks of summer-like temperatures following the mildest winter anyone alive can remember.

So this April – with it’s very normal, seasonal weather – it’s been kind of a drag.

My longing for warmer weather lead me to these little beauties.  Combining the flavors of banana, coconut, lime, and good ol’ Caribbean rum, they remind me of our cruises we took so very long ago.

The banana in the cake makes it sturdy enough to pick up and eat like a cupcake.  These little bundt cakes are moist and fragrant and pretty enough to put out for company.

One quick note on the rum – I used a small amount of Malibu Coconut Rum in the glaze.  You don’t have to.  You can use milk if you like.  There is some disagreement in the GF community as to whether or not distilled liquors are truly gluten free.  The general consensus seems to be yes, they’re okay, but many celiacs choose not to consume them to be on the safe side.  This is pretty much what the Malibu FAQ says as well.

I used my mini Bundt pan but if you don’t have one of these you can use a cupcake pan.  It should make about a dozen.

We’re going to start by mixing our wet ingredients.  I put mine in the food processor but you certainly don’t have to.  Mix 1 cup mashed bananas, 2 Tbsp sour cream, 2 Tbsp sugar, and a can of Cream of Coconut.  I didn’t even bother taking a picture before this my bananas were so dark and abused looking.  But they’re perfect for this purpose 🙂  So…moving on…

Zest a lime into the bowl.  Save that lime.  You’re gonna need the juice in a minute.

And crack in two eggs.

Mix it all up (or puree like I did).

Next, in a large bowl (or the bowl of your stand mixer – as apparently I was feeling uber lazy this morning), measure out 200 grams of flour.

See those digits?!?  This was literally every single gram of flour I had ready made.  This made me soooooo happy.  I thought I was going to have to make some more of my GF flour blend but I had just enough.  Of course if you don’t have to worry about gluten then by all means, use regular flour.  200 grams of regular flour is a scant 1 1/2 cups.

To your flour, add 1 tsp EACH baking powder, baking soda, and xanthan gum (only if using GF flour).  Add 1/2 tsp salt.  This is my cool new sliding measuring spoon.  I love it for dry ingredients because I don’t have to dirty every spoon in the drawer.

Whisk that all up or turn your stand mixer on low and let it go for a minute to homogenize and aerate it.

While that’s going, grab a paper towel and wipe down the cavities of your pan with oil.  I’m not a fan of Pam.  It gets all up in the air and settles on everything in the kitchen.  This does just as good of a job and only takes a few seconds longer.  Just make sure you get into all the ridges so your cakes come out cleanly.

Now, to our dry mix we’re going to add 10 Tbsp butter.  The butter must be softened to room temp.  The magic formula I’ve found for my microwave is 35 seconds at 20% power.  That’s for a full stick.  Your microwave is probably a little different.  The makers of mine thought to put a special “melt butter” setting but not one for softening.  Obviously someone who doesn’t bake.  Anyway…turn the mixer on low…

…and drizzle in the banana mixture.  Turn the mixer up to medium speed and run for a minute or so.

…until the mixture is smooth and uniform like this.

Pour batter into the wells of your pan.  If you only have one mini Bundt pan like I do you can either do this in two batches (this recipe makes 9 cakelettes), or you can make cupcakes out of the remainder like I did today.  I filled the empty wells with water.  Supposed to promote more even baking.  Or something.  I’m honestly not sure.

Pop these in the oven at 350 degrees.  Cupcakes take about 22 minutes in my oven.  The cakelettes take more like 32.

Here they are straight out of the oven.  Don’t worry if there’s no hole in the middle anymore.  That will make for a nice glaze catch in a minute here.

Speaking of glaze, let’s do that now.  In a small bowl, mix 1 cup of powdered sugar, 1 Tbsp Coconut Rum and 1 Tbsp lime juice.  Stir that up.  The glaze should be very thick but still pourable.

Remove cakes from the pan, using your fingertips to gently pull the cakes out of their wells.  Place them on a cooling rack and let cool completely.  Slide a sheet of wax paper underneath…

…and drizzle glaze over the tops of the cakes.  Trust me, you don’t have to try to coax it to drip down the sides, it will do that on it’s own.

It’s possible I maybe didn’t wait until the cakes were totally cool.  Maybe.  Which made my glaze drippier than usual.  No matter.   Clean-up’s easy since we put the wax paper under the rack first.

The coconut is a background player on this one.  Subtle, but definitely there.  If you wanted a stronger coconut flavor you could easily toast some sweetened shredded coconut and toss it on top of the still sticky glaze.  That would be very pretty as well.

And there we have it!  Soft, sweet, tender banana cake, complex with the flavors of the coconut and the lime and the rum.  So yummy and so not your standby wintertime baked banana fare.

Because we’re dreaming of warmer days….

Enjoy!

Banana Coconut Cakelettes with Malibu Lime Glaze

1 cup mashed very ripe bananas

2 Tbsp sour cream

1 small can Cream of Coconut (8.75 oz)

zest of 1 lime

2 Tbsp sugar

2 eggs

10 Tbsp butter, softened

200 grams AP GF Flour Mix (or regular flour)

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Xanthan Gum (only if using GF flour)

1/2 tsp salt

oil for greasing pan

For the glaze:

1 cup powdered sugar

1 Tbsp Malibu Coconut Rum

1 Tbsp fresh lime juice

Instructions:

Preheat the oven to 350 degrees.

Coat a mini-bundt pan with oil, making sure to get it in all the ridges so the cakes won’t stick when you go to get them out.

In a small bowl (or in a food processor) whisk together the mashed bananas, sour cream, cream of coconut, sugar, lime zest, and eggs.

Measure 200 grams flour into the bowl of a stand mixer.  Add the softened butter and turn the mixer on low.  Drizzle in the banana mixture until moistened then turn the mixer up to medium.  Let run for a minute or so until smooth and uniform.

Fill each cavity about 2/3 full.  This recipe makes 9 mini-cakes so if you only have one pan you can either do this in two batches or bake the remainder as cupcakes.

Bake 30-35 minutes.  Remove to a cooling rack and allow to sit 15 minutes.  Use your fingertips to ease the cakes out of the pan.  Allow to cool completely.

Make your glaze.  In a small bowl combine the powdered sugar, coconut rum, and lime juice.  Drizzle over cooled cakes.

Makes 9 cakelettes.

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