Recipe

Classic Banana Bundt Cake Recipe

	Michellem / All my dishes 4 months, 1 week ago This Banana cake is the best Banana cake I have ever tasted. It is packed with flavor and the sour cream makes it extra delectable. If you try any recipe you MUST try this one. I made it with out the glaze and it was perfect. Im trying to upload photos but it's been a stinker lately.... More Prep:20m Cook:70m Servings:14	Michellem
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Ingredients

Classic Banana Bundt Cake

Page 190, Baking: From My Home to Yours.

Ingredients: Makes 1 Bundt Cake (14 servings)

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups sugar

2 teaspoons pure vanilla extract

2 large eggs, preferably at room temperature

About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)

1 cup sour cream or plain yogurt

Directions

Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

Optional Lemony White Icing:

Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.

Half batch or muffins:

If you want 1/2 the recipe and make muffins, Dorie Greenspan wrote it up herself on this 2008 entry on Serious Eats: Banana Cake Big and Small. She added some chocolate to this one. Yield 12 muffins, bake 28-32 minutes

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Comments

valinkenmore 4 months, 1 week ago said:
This sounds wonderful. Bananas in our house go from great to overripe quickly - so the next time it happens - your banana cake is on the list of treats to make!
Thanks for the great post!

tuilelaith 4 months, 1 week ago said:
I ma going to make this one today, the weather is cloudy and cool and perfect for a good cake!!!

krumkake 4 months, 1 week ago said:
I love sour cream in baked goods - makes cakes, etc, so moist and the texture so fantastic...I will make this with the next batch of ripe bananas (when the weather cooperates, too - so humid and hot here...yukky!). This is my kind of cake!!!

turtle66 4 months, 1 week ago said:
I like anything BANANA!!...And will have to try this yummy sounding recipe soon...Thanks......................Turtle.

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