Dorie’s Classic Banana Bundt Cake
Sorry it has been a few days, work and life got busy:) Over the weekend we had a little shin dig at our place. It was fun having some friends over and it gave me an excuse to make treats!! I made caramel corn, pumpkin chocolate chip cookies, chocolate white chocolate chunk cookies, Dorie’s banana bundt cake, and salsa with chips.
Don’t worry, I sampled them all and enjoyed each and every one. And more importantly the guests seem pleased! I was quite impressed with the banana bundt cake. I guess I was just expecting it to be “another banana cake”, but of course Dorie out did herself once again. I loved the texture and flavor!! I added a vanilla glaze and everyone loved it! I guess I will keep buying bananas at Costco so I can have an excuse to make this cake…my bananas always go brown way too fast!
Classic Banana Bundt Cake
Dorie Greenspan’s, Baking: From My Home To Yours
3 cups all-purpose flour
2 tsps baking soda
1/2 tsp salt
2 sticks 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 (you should have 1 1/2-1 3/4 cups)
1 cup sour cream or plain yogurt (I used fat free yogurt)
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9-10-inch (12 cup) Bundt pan. (I used Crisco baking spray with flour)
Whisk together the flour, soda, and salt.
Beat the butter in a large bowl, 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 1 minute after each addition. Reduce mixer speed to low and mix in the bananas. Finally mix in half of the dry ingredients, all the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, rap the pan on the counter to debubble the batter 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 about 30 minutes-if its 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 time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it’s better the next day.
2 Tablespoons softened butter
½-1 teaspoon vanilla
Splash of milk
Whisk the butter and vanilla until smooth. Add in milk and powdered sugar. Just keep adding these two until you get the consistency you want. Make sure it is thick enough to pour over the bundt cake.
The pumpkin chocolate chip cookies were a must make since it is fall, but I have to admit, this is a super easy “cheater” recipe. All you do is open a box of spice cake mix, stir in one 15 ounce can of pumpkin, and toss in chocolate chips. No eggs, oil, butter, etc. Bake them at 350 degrees for about 18 minutes, it is that easy!!! I like to tell myself it is a healthy cookie, so eat plenty of them:)
Utah also got it’s first snow over the weekend! I am so NOT ready for winter! Luckily, it is all melted! It was pretty though.