My children’s school had a teacher’s luncheon a couple weeks ago for Teacher Appreciation Week, and I signed up to make a dessert. Cakes seem to go over well and Bundt cakes always look pretty on the buffet table, so I chose Dorie’s recipe for a banana Bundt, a homey and deliciously moist cake that is so easy to make. And the batter, oh the batter. It’s light and fluffy and tastes really good right out of the bowl. I promise I did not lick the bowl and spatula until after popping the cake into the oven. The boys were mighty disappointed that I sent the entire cake off to school without saving any for them, and I had to promise I would make another one sometime soon, which I did and it was a hit with the family.
Many grocery stores sell overripe bananas by the bag, and I can occasionally find a bag of 12 or more really ripe bananas for just US$1, which are perfect for this cake. The cake tastes best if made the day before, just wrap it tightly in plastic wrap. You can make the lemon glaze or just dust on some confectioners sugar for a simple finish.
[Updated September 30, 2013.]
- 3 cups (360 g) unbleached all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces/227 g) unsalted butter, at room temperature
- 2 cups (350 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 4 small to medium very ripe bananas
- 1 cup (240 ml) plain yogurt or sour cream (I use Stonyfield Farm whole milk yogurt.)
- 3/4 cup (98 g) confectioners sugar
- 2 teaspoons fresh lemon juice
- Place rack in the center of the oven and preheat to 350° F/175° C.
- CAKE: In the medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of the stand mixer, beat the butter until it’s creamy. Add the sugar and beat at medium speed until the mixture is pale and fluffy.
- Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each.
- Reduce speed to low and add the bananas.
- Add half the flour mixture, all the yogurt, then the rest of the flour mixture. Pour batter into the prepared Bundt pan, rap the pan on the counter to clear the bubbles, and smooth the top.
- Bake in the preheated oven to 65 to 75 minutes, until a thin knife inserted deep into the middle comes out clean. Check the cake after 30 minutes to make sure it’s not browning too quickly, and cover with a loose tent of foil if necessary. Transfer the pan to a wire rack and cool for 10 minutes. Unmold cake onto the rack and cool completely. Wrap in plastic for storage.
- GLAZE: Sift the confectioners sugar into the small bowl, and add the lemon juice. Stir with a fork. Add more lemon juice as necessary, a drop or two at a time, to get a drizzling consistency.
- Before serving, drizzle the glaze over the cake so it runs down the sides.
stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan, buttered