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Best Banana Bundt Cake


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Classic Banana Bundt Cake

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Classic Banana Bundt Cake Recipe

Makes 1 bundt | Prep Time: 20 minutes | Bake Time: 75 minutes
Adapted from: Dorie Greenspan’s book: Baking: From My Home to Yours, page 190
Contributor: CP Choong

Ingredients:

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

Method:

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

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 (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.

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.

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

Cook’s Note:

Storing:
Wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Optional Lemony White Icing:
Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.

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21 COMMENTS... read them below or add one

  1. Daisy

    This looks amazing. Can I substitute guava pulp for bananas, and should I also substitute the sour cream/yogurt with something else? Thanks. I have pulp in the fridge, would like to make guava cake.

  2. I’m always in awe of how pretty bundt cakes look but I have get to get myself a single bundt cake pan!! About time too seeing as I have 4 bananas dying on me.

  3. Yap Yatt Moy, Melinda

    Hi Bee Yin,
    I am a pretty new subsciber to your site and have been receiving your wonderful recipes but am facing difficulties printing out the recipes; though I keyed in the password provided; as I might have forgotten the name I used when I registered. Please advise. Thank you

  4. parbatie

    hi, i made this yesterday….followed the recipe to the letter & the cake was delicious…..tks, looking forward to trying more..

  5. Kathleen Richardson

    Just made this and it’s truly wonderful. Didn’t have a bundt pan so used an angel food pan. Subbed vanilla Greek yogurt for plain yogurt. Then added 1/2 cup each of semi-sweet chocolate chips and chopped walnuts. Your basic recipe is a keeper. Thanks for sharing.

  6. Loretta

    This is the best banana cake recipe I have ever tried so will never use one of my old ones, or search for a better one. So many guests exclaimed over it! Thank you very much.

  7. Taylor

    Made this cake for a Mother’s Day party and it was a HIT! Gone by the end of the night.. I also added 3/4 cup of butterscotch chips and about 1/2 cup of chopped walnuts :) thanks for sharing!!!

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