Dorie’s Classic Banana Bundt Cake

By Maria Lichty

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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
½ 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 ¾ 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.

Vanilla Glaze

2 Tablespoons softened butter
½-1 teaspoon vanilla
Splash of milk
Powdered Sugar

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.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Oh boy I saw that snow and was n ot happy knowing that winter is coming. Yes, it is pretty, but the sun is prettier ha ha.
    You put out a really nice spread…your friends were lucky.

  2. You already got snow!! Gosh – I’m soooooo not ready for winter either. The rumor on the street though is that it’s going to be nice when you come this weekend.

  3. noooo. i’m so not ready for snow.

    moving on to happier subjects–those deeply dark and delectable cookies look amazing! and of course, your banana bread recipe rocks and i’m loving the presentation. 🙂

  4. That snow is scaring me!
    It's bad enough we have no more tomatoes on the vine, and the figs are all gone (& my tan is gone!).

    I guess I will look forward to stews and Christmas cookie posts soon!


  5. Those dark chocolate cookies are awesome, I love banana cake, and fresh snow on fully leafed trees is really pretty, but bad for the trees. I guess I’m a dope, because I didn’t realize Utah had so many trees!

    Thanks for visiting me!

  6. Wow! Snow? All of your food looks incredible and I love your dishes! I am a huge fan of black and white! You seem like such an awesome hostess!

  7. Wow. Snow. Don’t remind me that it’s possible. I was hoping we’d still have another month of autumn here in WI 🙂

    Your gathering sounds great… and I LOVE those black/white plates!

  8. Crazy weather huh? I hope we get some more nice days before winter really sets in. Your treats look awesome, especially the dark chocolate cookies. I actually did an intake of breath when I saw them. Yum!

  9. So that’s how you throw a party 🙂 Great sweets spread, Maria. There are so many choices, I hope everyone got to sample everything.

    Sounds like you guys are having a blast, and look at all that snow. It’s not even Halloween yet! Is that common for Utah?

  10. Oooh, snow!?!? it’s toooo early for that! (But, on a side note… I’m from “out west” and I remember one year in college (in Colorado), it snowed on September 24! It was crazy, with snow on the trees and their still-green leaves.)

    Anyway, wow, I’m wishing I was one of your friends! What an awesome spread and such a nice variety too. Great job, everything looks terrific.

  11. Pumpkin chocolate chip cookie are one of my favorites! And the banana cake looks fabulous–I’ll have to try it soon.

  12. I keep meaning to get round to making a banana cake – your pictures have really tempted me.
    Lovely plates too!

  13. Pretty, pretty, snow.
    But it’s way too early for that!

    I love the look of that Bundt cake. Bundts are the best.

  14. Your cake looks great with all that vanilla, but I have my eye on the caramel corn. Any chance of a recipe?

    You’re right, Utah’s as pretty as a postcard! Makes me wish we didn’t have just one season here.

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