I walked into my kitchen a few days ago and noticed 4 over-ripe bananas that I’d completely forgotten about. My initial thought was to do a sort of “chocolate covered banana brownie” but when the husband said he wanted some banana cake to take to work in the mornings. And being the lovely (ahem) wife that I am, I obliged.
I hate my loaf pan. It’s got to be 76 years old and nothing ever wants to come out of it smoothly so I decided on a bundt cake. I thumbed through Dorie’s book hoping that by some weird coincidence she would have a recipe for me. And she did!
The husband says this is the best banana cake ever. It was so moist and banana-y and perfect. I could probably find fault in the 2 sticks of butter that the recipe calls for, but we’ll just forget about those. Yeah?
Classic Banana Bundt Cake
from: Baking: From My House to Yours
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, as room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 cups)
1 cups sour cream (or plain yogurt)
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’ve 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 a 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 de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted into the center of the cake comes out clean. Check the cake after about 30 minutes — if it is browning too quickly, cover is 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.