The Best Banana Bundt Cake
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one Ive ever tasted. It also makes great muffins. It is so good, I dont feel it needs the optional glaze but Ive included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dories fabulous cookbook, Baking: From My Home to Yours. You can reduce the amount of butter by up to a 1/2.
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one Ive ever tasted. It also makes great muffins. It is so good, I dont feel it needs the optional glaze but Ive included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dories fabulous cookbook, Baking: From My Home to Yours. You can reduce the amount of butter by up to a 1/2.
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons pure vanilla extract
- 8 ounces unsalted butter at room temperature (1 cup or 2 sticks)
- 2 large eggs preferably at room temperature
- about 4 very ripe banana mashed (1 1/2 - 1 3/4 cups)
- 1 cup plain yogurt (or a combination of the two) or 1
- Carbohydrate 17.5848550874283 g
- Cholesterol 144.3569873325 mg
- Fat 35.9823382601613 g
- Fiber 0.633364595315529 g
- Protein 4.25268485112854 g
- Saturated Fat 22.2805031797167 g
- Serving Size 1 1 serving(s) (97g)
- Sodium 7456.64366086807 mg
- Sugar 16.9514904921128 g
- Trans Fat 2.69954237757124 g
- Calories 407 calories
Step-by-step
- Center a rack in the oven and preheat to 350degreesF
- Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone 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 inches
- 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 65-75 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 have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
- 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.
- MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
My Go-To Banana Bundt Cake: A Recipe for Every Occasion
As a busy working mom, time is my most precious commodity. Finding recipes that are both delicious and easy to execute is a constant quest. This Banana Bundt Cake, adapted from a recipe I discovered, has become a staple in my kitchen. It’s incredibly versatile, perfect for everything from casual weeknight dinners to more elegant gatherings. The moist, flavorful crumb is consistently a crowd-pleaser, and the ease of preparation means I can actually enjoy the baking process instead of feeling stressed by it.
What I love most about this recipe is its adaptability. Need a quick dessert for a potluck? Halve the recipe and bake it as muffins – it works perfectly! Want to impress guests with something a little more sophisticated? The optional lemony glaze adds a touch of elegance without significantly increasing the effort. Honestly, even without the glaze, the cake’s natural sweetness and banana flavor shine through. The cake is also incredibly forgiving; I've experimented with slightly less butter and different types of yogurt with great success. It never fails to deliver a wonderfully moist and flavorful result.
The ingredients are simple, pantry staples mostly, and the process is straightforward. Even my less-than-enthusiastic teenage son helps with the mixing! The cake bakes beautifully in a standard bundt pan, creating a lovely presentation that’s sure to wow your guests. And the best part? It tastes even better the next day! I often bake a cake on the weekend and then slice it up throughout the week for breakfast or a sweet treat with afternoon coffee.
Beyond the convenience and taste, this recipe has become a small ritual in our household. The warm aroma filling the kitchen as it bakes creates a cozy, comforting atmosphere. It’s a simple pleasure that brings our family together, a happy memory baked into every delicious bite. It’s become more than just a cake; it’s a symbol of home, warmth, and deliciousness – a perfect balance for my busy lifestyle.
Tips and Variations:
- Room Temperature Ingredients: Using room-temperature ingredients ensures even mixing and baking. Take your butter and eggs out of the refrigerator at least an hour before you start baking.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
- Yogurt or Sour Cream: The recipe calls for yogurt, but sour cream works equally well, adding richness and moisture. You can even experiment with Greek yogurt for a tangier flavor.
- Add-ins: Feel free to personalize this cake with your favorite add-ins! Chopped nuts, chocolate chips, or even a swirl of caramel would be delicious additions.
- Glaze or Not: While the lemony glaze is a lovely touch, the cake is perfectly delicious on its own. A simple dusting of powdered sugar is another easy option.
- Make it Ahead: This cake tastes even better the next day, making it perfect for preparing ahead of time. Wrap the cooled cake tightly in plastic wrap and store it at room temperature.
This Banana Bundt Cake is more than just a recipe; it’s a simple joy, a comforting treat, and a testament to the power of baking to bring people together. So, grab your mixing bowls, preheat your oven, and get ready to bake up a batch of happiness!
