It’s been a hot minute since I’ve whipped out my bundt tin and made on of these cakes. To tell you the truth, I actually think It might have been years.. I honestly don’t remember. I think the thought of making one always seems a little daunting as I’m not sure if it will rise properly, or if I will make enough mixture to fill the tin or the texture will work out alright. Basically, I’m getting imposter syndrome over making a cake. Ridiculous I know. Especially because this one has turned out so well and I’m actually really happy with the result. I’ve also discovered that you also don’t have to fill the tin the whole way to the top and make a massive cake that there’s no way a coupe of people are going to finish in a matter of days.
As I predicted, I didn’t make nearly enough mixture to fill the tin, but that was completely okay. Thankfully, I think the cake still looks beautiful having only part-way filled the tin and it rose just the right amount! The texture is super moist, but not too gooey or stodgy. Theres a gorgeous hint of sweet banana flavour and the juicy pomegranate drizzle adds that extra element of fruitiness and little sour kick.
Drizzle cakes might actually be my favourite variety, as they’re always wonderfully moist and then the fruity drizzle really helps to break up the sweetness of the cake. I’ve always been a fan of more zesty, fruity desserts- so these are right up my street. The sponge itself is also really delicately spiced, so it’s still nice and festive, without being too overpowering.
Ingredients
- 220g bananas (ideally these should be pretty ripe)
- 70g coconut oil
- 140g coconut sugar 180g plain flour
- Tsp baking powder Pinch salt
- 1/4 tsp bicarb
- Tsp ground cinnamon 1/2 tsp mixed spice
- 3 whole eggs
Drizzle:
- 4 tbsp POM Wonderful
- Tbsp honey or agave syrup
Icing:
- 3 heaped tbsp thick coconut cream
- Tbsp honey or agave Tbsp Pom Wonderful
Method
Preheat the oven to 180c and lightly grease a bundt tin with a little coconut oil.
In a bowl, mash the bananas and cream these together with the coconut oil and coconut sugar. Beat in the eggs one at a time.
Sift the dry ingredients together, then fold these into the wet mixture to create a smooth cake batter.
Pour this into your tin and pop the cake into the oven to bake for 30 minutes, or until cooked through.
Once your cake is ready, remove from the oven and allow to cool a little, before carefully removing from the tin to continue cooling on a wire wrack.
Mix together the pomegranate juice and sweetener. When your cake has cooled, carefully pierce holes in the top of the cake and pour in the POM juice to allow this to soak through.
To make the icing, mix together all of the ingredients, then drizzle this over your cake and garnish with toppings of choice.
