Saturday, October 29, 2005

Classic Banana Bundt Cake

3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temperature
2 cups sugar
2 tsps pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

Preheat the oven to 350 F. Generously butter a 9 to 10 inch (12-cup) Bundt pan.

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 in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), 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 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 on the rack to cool to room temp.

If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving -- it's better the second day.

Source: Baking from My Home to Yours, 2006


Danetta said...

This sounds really good.Can you tell me the secret to freezing bananas? Every time I do, they come out slimy.

Elaine said...

can i use a normal loaf tin instead?

Canadian Baker said...

Danetta - I usually freeze bananas in their skin. The skin turns black and when they're defrosting they let off a lot of moisture. I just peel off the skin once its unfrozen and use the banana which can be quite liquidy. They can be a bit yucky and or slimy but they're ok to use.

Elaine - I suppose you could but you may need 2 pans for all the batter. Just adjust the baking time accordingly. Hope this helps you out!

darien said...

I made this last weekend--it is my new favorite cake! Thanks so much for the recipe, and for your site. It's on my regular read list. Thanks again