Last week's TWD recipe was Classic Banana Bundt Cake. I was curious to see how this turned out - the banana bread recipe I use is fantastic, so I wanted to see how this measured up. Dorie didn't disappoint! The cake, which came out of the bundt pan easily, was very moist. It really reminded me of good banana bread. If I were to make this again I would add pecans for some texture, and maybe top it with a maple glaze.
Classic Banana Bundt Cake
from Baking: From My Home to Yours by Dorie Greenspan
3 c flour
2 tsp baking soda
1/2 tsp salt
2 sticks (1 cup) butter, at room temperature
2 c sugar
2 tsp vanilla
About 4 very ripe bananas, mashed (1 1/2 - 1 3/4 cups)
1 cup sour cream or plain yogurt
Preheat oven to 350 degrees. Grease a 9 to 10 inch (12 cup) bundt pan.
Whisk the flour, baking soda, and salt together.
Working with a stand mixer, beat the butter until creamy. Add the sugar and beat at a medium speed until pale and frothy. 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 add the bananas. Finally, mix in about 1/2 the dry ingredients, all the sour cream, and then the rest of the flour. Scrape the batter into the prepared pan, rap the pan on the counter to de-bubble and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after 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 a rack and cool to room temperature.