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Ultimate Moist Banana Bundt Cake Recipe by Dorie

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Ingredients

Adjust Servings:
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
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 cup sour cream (or a combination of the two)

Nutritional information

303.5
Calories
115 g
Calories From Fat
12.8 g
Total Fat
7.8 g
Saturated Fat
55.7 mg
Cholesterol
248.2mg
Sodium
43.7 g
Carbs
0.6 g
Dietary Fiber
25.8 g
Sugars
3.9 g
Protein
85g
Serving Size (g)
16
Serving Size

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Ultimate Moist Banana Bundt Cake Recipe by Dorie

Features:
    Cuisine:

    This is a keeper. I've made it a few times now and it's always moist and delicious!

    • 104 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    The Best Banana Bundt Cake (Dorie Greenspan),This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I’ve ever tasted. It also makes great muffins. It is so good, I don’t feel it needs the optional glaze but I’ve included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan’s fabulous cookbook, “Baking: From My Home to Yours”. You can reduce the amount of butter by up to a 1/2.,This is a keeper. I’ve made it a few times now and it’s always moist and delicious!,This was the worst cake I have ever made. I followed the directions exactly and this got overdone one the outside and was still not quite totally done on the inside. It is dense and tough and more like a banana bread than a cake. Cannot figure out why everyone is raving about this recipe. Sorry I wasted the ingredients!


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    Steps

    1
    Done

    Center a Rack in the Oven and Preheat to 350f 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.

    2
    Done

    Whisk the Flour, Baking Soda and Salt Together.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Muffin Option: Halve the Recipe. You Can Add Nuts or Chocolate Chips. Bake 28-32 Minutes. Yields 12 Muffins.

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    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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