Classic Banana Bundt Cake
Baking with bananas is something we all do whether we want to or not. It’s the easiest thing to turn bananas into something, be it muffins, cookies, or cake. It can’t be helped - I will always have ripe bananas in my freezer waiting to be mashed and turned into something delectable.
Case in point is this wonderful banana Bundt cake. By using your basic pantry staples and some super-ripe bananas, you too can create a perfect cake. It’s moist and banana-y in just the right way. It reminds me of cakes that belong on the diner counter waiting to be sliced and distributed to hungry patrons. I, however, have not had the pleasure of growing up with diners and soda fountains, but I imagine this cake would feel right at home under a glass dome.
To make this cake taste its best, you must use bananas so ripe they seem like liquid and can “pour” out of their skin. I know this sounds unappetizing, but trust me, your tastebuds will be happy. So will anyone who eats this cake. It’s the best banana cake I’ve made in ages.
Classic Banana Bundt Cake
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temperature
2 cups sugar
2 tsps pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt
Preheat the oven to 350 F. Generously butter a 9- to 10-inch (12-cup) Bundt pan.
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 (the mixture will look curdled — just keep mixing), 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 de-bubble 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 on the rack to cool to room temp.
If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving — it’s better the second day.
Source: Dorie Greenspan, Baking: From My Home to Yours, 2006
My kids would love this. I always have to give it an elaborate name though (like Monkey Cake) or they will decide that it’s good for them and not eat it.