Ingredients
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3
-
2
-
1/2
-
8
-
2
-
2
-
2
-
-
1
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
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2
Done
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Whisk the Flour, Baking Soda and Salt Together. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Muffin Option: Halve the Recipe. You Can Add Nuts or Chocolate Chips. Bake 28-32 Minutes. Yields 12 Muffins. |
