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Caramel Glazed, Duck Bacon Crusted Banana Bundt Cakes | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: 6 mini bunt cakes.
  • Time Estimate: Around 90 minutes, including 60 unattended.
  • Storage Notes: Can be kept, covered, for up to 3 days.
  • Difficulty: Easy.

We're proud of this one: the soft, banana-y and buttery cake, crackling caramel vanilla glaze, and crispy, salty, savory duck bacon and walnuts all come together to make each bite a perfect bite. Make and share this at your own risk: we know from experience that this is something you'll be asked (and asking yourself!) to make again and again. Plus, we make it with our Probiotic Ocean Salt, so it's up for debate if this is a health food or not.

Spoiler alert: it's not.

Ingredients 

For The Cake

  • 3 Cups Flour
  • 1/2 Tsp Probiotic Ocean Salt
  • 1 Cup Unsalted butter
  • 2 Tsp Baking soda
  • 1 Full tin Vanilla Bean Cane Sugar
  • 1 Cup Light brown sugar
  • 1/3rd Cup Apple butter
  • 4 Bananas with some brown splotches
  • 2 Eggs
  • 2/3rds Cup sour cream
  • A few squeezes of duck fat spray

For the Glaze & Toppings

  • 1/3rd Cup Light brown sugar
  • 1 Full tin Vanilla Bean Cane Sugar
  • 1/4th Cup Unsalted butter
  • 3/4th Cup Powdered sugar
  • 1 Package Duck bacon (around 10 strips)
  • 4 Tbs Chopped walnuts
  • 2 Tbs Whole milk
Directions
  • Preheat oven to 350F, and when it comes up to temp, arrange duck bacon on a foil lined baking tray, and cook for 35 minutes, then remove and reserve.
  • Increase oven heat to 375F.
  • In a large mixing bowl, whisk together baking soda, Probiotic Ocean Salt, and flour.
  • In your stand mixer with the paddle attachment, churn butter until smooth, then add both Vanilla Bean Cane Sugar and brown sugar, then eggs, one at a time.
  • Add bananas while continuing to mix, then half of the flour mix, along with with both the sour cream and apple butter, followed a minute later by the remainder of the flour mix.
  • Lightly spray the inside of the mini bunt pan with duck fat spray, then sprinkle in a bit of flour, before flipping the pan and tapping excess flour out.
  • Pop in the oven and bake for about 35-40 minutes, or until a toothpick comes out clean.
  • Remove, and allow to cool for 10-15 minutes, before carefully removing the mini cakes.
  • To make the icing, combine butter, brown sugar, Vanilla Bean Cane Sugar, and milk in a small saucepan, and bring up to a simmer.
  • Whisk constantly until the sugars are fully dissolved - around 2 minutes.
  • Remove from heat, and allow a couple minutes for the sauce to cool.
  • Mince walnuts and duck bacon.
  • Drizzle glaze over the mini bunt cakes, then sprinkle on duck bacon and walnuts, and allow 5-10 minutes for glaze to fully cool and harden.
  • Serve with a cup of coffee in the morning, or a la mode after dinner in the evening.
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