Classic Banana Bundt Cake
Dee G. shares her recipe that she makes often.
Dee’s modifications are at the end of the recipe.
Lovely lilies from Dee’s garden are pictured.
Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 sticks (8 ounces) butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
4 very ripe bananas, mashed (about 1 ½ to 1 ¾ cups
1 cup sour cream or plain yogurt *
Directions:
- Preheat the oven to 350 degrees. Generously butter a 9-10 inch (12 cup) Bundt pan.
- In a large bowl, whisk flour, baking soda, and salt together.
- Working with a stand mixer with a paddle attachment, beat the butter until creamy. Add sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, add the eggs, one at a time, beating for about 1 minute for each egg. Reduce the mixer speed to low and mix in bananas.
- Mix in half the dry ingredients (don’t be disturbed when the batter curdles), half 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 30 minutes, if it is browning too quickly, cover loosely with a foil tent. Transfer the cake to a cooling rack and cool for 10 minutes before unmolding. Let cool to room temperature.
Adapted from Dorie Greenspan’s, “Baking From My Home to Yours”.
*Substitute blueberry yogurt and 1 ½ cups blueberries
or
Add 1 ½ cups chocolate chips to the batter before baking
