february 8, 2022
Imagine my disappointment when I learned that classic Tunnel of Fudge cake has no fudge. Sadly, there is only undercooked batter in the middle. I remedy that problem with this cake. There is real fudge baked in the center of this moist banana cake.
In order to enjoy this cake to the max, you need to let it age at least one day so the fudgy interior sets and the cake becomes more moist. In this regard, cakes are similar to soups and stews. Have patience and you will be rewarded.
Speaking of patience, it’s not always easy to find ripe bananas at the market. You can try the old paper bag trick or have the bananas keep company with apples to hasten ripening. Despite your best efforts, your bananas may not perform. Here’s my trick : convenience mart bananas are not big sellers, so for 25 cents each I can get perfectly ripe fruits which have been languishing on the shelves. Their loss is my gain.
Easy Desserts Just Look Fancy
I love easy recipes and although this one looks complicated, the fudge is a one pan wonder. Whisk takes the place of electric mixer. You will brush some warm honey on the outside, but this is not a necessity. This step hides a dusty “floured” exterior and also adds moisture.
An older post explored fudge with Peppermint Fudge Ice Cream. This fudge is even easier. Sweetened condensed milk and semisweet chocolate. A pinch of salt and a dash of vanilla for flavor. I do recommend small amounts of sea salt with chocolate recipes. After all, cutting the sweet actually brings out the best of the sweet. You’ll see.
Banana Tunnel of Fudge Cake
recipe by Michele Humlan, The Good Eats Company
makes about 12-14 servings
14 ounce can sweetened condensed milk
¼ teaspoon fine sea salt
12 ounces semisweet chocolate chips
1 teaspoon pure vanilla extract
1 tablespoon light corn syrup
3 cups gluten free flour blend ( I like King Arthur Measure for Measure)*
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
½ cup neutral oil like canola
1 cup cane sugar
½ cup light brown sugar
1 cup well mashed very ripe banana (from about 3-4 medium)
2 teaspoons pure vanilla extract
3 large eggs at room temperature
¾ cup buttermilk at room temperature
¼ cup honey
* regular all purpose wheat flour also works well in this recipe
note : recipe originally written with honey heated for 15 minutes, and corrected to read 15 SECONDS as of 2-9-22
- In heavy one quart saucepan, combine condensed milk, ¼ teaspoon salt and chocolate chips over medium low heat and use heatproof spatula to mix just until chips are melted.
- Off heat, add 1 teaspoon vanilla and corn syrup and cool to room temperature; do not stir or crystals may form.
- Preheat oven to 350 degrees.
- Grease and flour large heavy bundt pan ( I use cooking spray); tap pan to remove excess flour.
- In small mixing bowl, whisk together flour, baking powder and soda and ½ teaspoon salt.
- In large mixing bowl, whisk both sugars with oil, add banana and vanilla, then eggs one at a time, whisking well until combined.
- Add buttermilk, then dry ingredients with spatula until just mixed; some lumps may remain.
- Place several large spoonfuls of batter on bottom of pan, enough just to cover.
- Carefully spoon cooled fudge in the center of the batter, all around the central tube, avoiding as best as possible the edges of the pan.
- Spoon over remaining batter and rap pan against counter to remove air bubbles.
- Bake until tester is removed without cake crumbs, about 45-55 minutes.
- Let cake rest in pan about 15 minutes, then invert onto cake plate.
- Microwave the ¼ cup honey for 15 seconds and use pastry brush to apply honey to cake surface.
- Let cake rest at least one day to set fudge, then store at room temperature up to 1 week.