The cake is delicous and moist, with a tender crumb and a delicate banana flavor. I’m excited to try some tonight, to see how the flavors deepened overnight!
Classic Banana Bundt Cake
From Baking: From My Home to Yours by Dorie Greenspan
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 sticks (8 oz) 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 ½ – 1 ¾ cups)
1 cup 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 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 bat 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 mixture curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap on 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 deep into the center of the cake comes out clean. Check the cake after 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 a 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.
Lemony white icing*
Sift ¾ 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.
*Although Dorie recommends a lemony drizzle, I opted for a plain one – I followed her directions but used milk instead of lemon juice.