banana-bundt-cake-1

Mom called this morning to tell me she was “sick of looking at that chicken,” so my apologies. We’ve been having technical issues on the back-end, which sounds like something that might require penicillin, but it isn’t nearly as exciting.

Anyway, here’s this week’s Tuesdays with Dorie pick, a Classic Banana Bundt Cake recipe given to Dorie by Ellen Einstein from Sweet 16th, a neighborhood bakery here in Nashville.

This is the sort of cake Mommaw would bake just to have something to nibble on. The kind that would sit out on the counter in aluminum foil, and when someone made fresh coffee, we might have a slice.

It’s not meant to be a showstopper, but busy-day cakes have their place.

This one stays moist for days, with the tang of the sour cream balancing all of that banana sweetness.

Still, it’s a cake that begs for tinkering. Next time, I think I’ll a handful (or two) of chopped pecans. Or maybe I’ll split the cake horizontally, fill it with peanut butter cream and cover it with cream cheese frosting, like Sweet 16th’s Elvis Cake.

Now, that’s a showstopper.

Classic Banana Bundt Cake

Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”

If you’ve got the time, let the cake cool, wrap it in plastic, and allow it to sit on the counter overnight before serving. It’s better the next day.

  • 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
  1. Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
  2. In a large bowl, whisk the flour, baking soda and salt together.
  3. Working with a stand mixer fitted with a paddle attachment, 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.
  4. 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.
  5. 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.