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Banana Rum Cake with Spiced Walnuts and White Chocolate Ganache
Holiday baking at its best begins with this remarkable and elegant cake. It has all the elements and sophistication you could ever want for an extraordinary occasion.
This banana rum cake is loaded with toasted walnuts and drenched in a browned butter rum syrup with just a spice hint. After it is cooled, it is drizzled with a creamy, rich white chocolate ganache. The crown of spiced toasted walnuts is just the right addition to this finished dessert, and it will be the talk of the holidays!
Banana Rum Bundt Cake
2/3 cup melted butter
4 bananas, mashed
2 tsp. rum extract
1 1/3 cup sugar
4 eggs
2 tsp vanilla
4 cups Panhandle Milling Kamut® Khorasan Wheat All-Purpose Flour
1 cup almond flour
2 tsp. salt
2 tsp. baking powder
1 tsp. ground cardamom
2 cups walnuts, chopped fine
Brown Sugar Glaze
1 cup brown sugar
¼ cup water
1 tsp. rum flavor
Spiced White Chocolate Ganache
12 oz. white chocolate
4 oz. heavy cream
½ tsp. pumpkin pie spice
Spiced Walnuts
1 cup whole walnuts, toasted
¼ cup white chocolate, melted
¼ tsp. Cinnamon
¼ tsp. pumpkin pie spice
Pinch of cayenne pepper
Decorative sugar
Directions:
Grease a 9-inch Bundt pan and set aside. In a stand mixer, combine the melted butter, bananas, rum, sugar, eggs, and vanilla on medium speed for 3 minutes.
Add the Panhandle Milling Kamut® Khorasan Wheat All-Purpose Flour, almond flour, salt, baking powder, and cardamom.
Mix on low for 1 minute. Increase speed to medium and mix 3 minutes, scraping sides well after 2 minutes. Fold in two cups chopped walnuts.
Preheat oven to 350°F and bake 55-60 minutes until an internal temperature of 190°F.
Remove from oven and allow to cool 5 minutes.
While cooling, make the brown sugar glaze.
Brown sugar glaze:
Combine the brown sugar, water, and rum flavor in a small saucepan over medium heat and boil. Cook 2-3 minutes until sugar dissolves.
Pour the brown sugar glaze over the Bundt cake in the pan. Cool 10 minutes more. Invert pan onto a serving tray.
Slide pieces of parchment under the edges of the cake on the serving tray.
White Chocolate Ganache:
Place the chopped white chocolate in a metal bowl with the pie spice.
Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow cooling until the desired thickness.
Drizzle ganache over the top of the cake and remove the parchment from under the cake, allowing for a clean serving tray.
Spiced Walnuts:
In a medium bowl, combine the toasted walnuts with melted white chocolate and spices.
Spread the nuts out over parchment paper and sprinkle with decorative sugar.
Use the spiced walnuts to decorate the top of the cake.
