Happy spring to you! I thought I would pay tribute to my tropical island roots with this banana and mango ingredient bundt cake fused with a touch of spring. I am originally from the island of Guam, a vibrantly beautiful and warm destination located in the Pacific Ocean. When I was living there I did not think I would ever move away—one of life’s many surprises. Looking back now, I miss seeing the ocean view drives, coconut tree-lined landscapes and blue skies filled with puffy, marshmallow-looking clouds.

For most of my adult life, I lived the first part in San Francisco, California and the latter part in New York City. When I first moved to the U.S. mainland or “the states,” as most Guamanians called it, I did not have any culture shock like some new inhabitants of major cities typically have. I anticipated stateside living to be much more fast-paced and it was, but I loved and embraced it. You could also say that I easily synchronized to the cities I lived in…kind of like the combination of bananas and mangoes in this bundt cake! Do you like how I circled back to the cake? 🙂

 

bananamango_bundt_2_web

 

ripe_bananas_web
Extremely ripe bananas make the best-tasting banana cakes or breads

If I had to list one thing that culture-shocked me, it would have to be my first experience of buying mangoes from a grocery store. As you can imagine, life on an island meant that I did not have to buy mangoes because there was an abundance of mango trees that I had access to pick from. I wish I could go back to those times when I would collect all the fallen mangoes on the ground to peel and eat with my cousins. Such fond memories and good times.

Are you still living where you were born and/or raised? If you are, where are you from and what do you love most about living there? If not, what do you miss most about the place you were born and/or raised?

mangoes_web

 

bananamango_bundt_3_web

I wish you all a great month of April!

❤ Deborah.

 


Ingredients:

cake:

+ 2 cups of all-purpose flour (sifted)
+ 1 cup of coconut flour (sifted)
+ 2 tsp. of baking soda (sifted)
+ 1/2 tsp. of salt
+ 1/2 cup of vegetable oil
+ 1-1/2 tsp. of vanilla extract
+ 2 eggs plus 1 egg yolk (room temperature)
+ 2 cups of granulated sugar
+ 1 stick or 8 oz. of unsalted butter (room temperature)
+ 2 ripe bananas (mashed)
+ 1 medium size mango (diced)

raspberry glaze:

+ 3/4 to 1 cup of powdered sugar
+ 4 oz. water
+ 6 to 8 raspberries

extra toppings:

+ 1 to 2 tbsp. powdered sugar

Instructions:

cake:

  1. Set and preheat oven to 350 degrees.
  2. In a stand mixer or hand mixer set to medium to high speed, cream butter, sugar and vegetable oil until fully incorporated.
  3. Set mixer to medium speed, then add 2 eggs plus 1 yolk one at a time to fully incorporate with the other ingredients in the mixing bowl.
  4. After all eggs are mixed in, add the vanilla extract, then mix well.
  5. Into a separate bowl, sift the all-purpose flour, coconut flour, baking powder and salt.
  6. Set the mixer to slow speed, then carefully add the sifted dry mixture into the stand mixing bowl to fully incorporate with the rest of the ingredients.
  7. Grease and flour or spray bundt cake pan.
  8. Evenly pour batter mixture into the bundt cake pan (10 cups).
  9. Place the bundt cake pan at the middle to lowest level metal oven rack and onto a baking sheet pan for added support.
  10. Bake in a preheated oven at 350 degrees for 75 to 80 minutes. Rotate baking sheet pan at the halfway mark to cook bundt cake evenly.
  11. After cake is fully baked, carefully remove the baking sheet with bundt cake pan from oven onto a heatproof table surface. Place a metal cooling rack on top of the bundt pan, then using oven pot holders or mittens, flip the bundt cake over and carefully lift the pan to reveal the perfectly-formed bundt cake. Leave cake on the metal cooling rack for at least 15 to 30 minutes or until fully cooled.

glaze:

  1. In a blender or food processor, add water and raspberries, then blend well.
  2. Add powdered sugar into a glass measuring cup with a pour spout.
  3. Pour the blended raspberry juice into the the cup of powdered sugar, then mix well until fully incorporated.

additional topping:

  1. Sift or sprinkle the powdered sugar onto the cake.

How to decorate cake:

  1. Sprinkle or sift 1 to 2 tbsp. of powdered sugar onto the top and sides of cake.
  2. Slowly pour raspberry glaze onto the top of cake. There’s no right or wrong way to do this, just have fun with this step.

2 thoughts on “ Banana Mango Bundt Cake ”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s