Best Banana Bundt Cake

Best Banana Bundt Cake

Best Banana Bundt Cake – moist and yummy banana bundt cake, baked in mini bundt pans. Loaded with bananas, this is the best bundt cake ever!

What I love about this classic banana bundt cake by Dorie Greenspan is that you can make ahead and it tastes better the next day, This banana bundt cake recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering and banana bread/cake. What’s more, with the mini bundt pan, you make individual servings, and the mini cakes just look too cute and tempting.

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 Notes:

If you are using mini bundt pans, this recipe yields about 20-24 mini bundt cakes. The baking time is about 20 minutes or until the cakes turn brown and the inside is cooked through.

For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

You may add a Lemony White Icing with the recipe here: 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.