More baking with bananas. I buy bunches of them all the time, then eat a few and let the rest languish until they’re brown. I can’t bear to pitch them out, so am always on the search for new ways to use old bananas.

I recently scored an amazing deal on two Dorie Greenspan cookbooks: both Baking and Around My French Table for $5.87. Considering that they were both on my wish list, this was a great bargain. I found a good block of time to read through Baking and found this recipe for ‘Classic Banana Bundt Cake’. Win! Because I am using my aging bananas, because I’m getting to try out my new cookbook and because Bundt cakes are a fun thing to make. Let’s see how this goes.

What ingredients I need:

Here’s what happened:

Mixed the dry ingredients together.



Creamed the butter.



Added sugar to the butter, then more mixing.



Some vanilla in, then the eggs and more mixing.



Then the bananas go in, and there is more mixing. The sour cream is in there too.



Here’s what I got:



Loaded in the Bundt pan:



Finished!



You can find the recipe here:

http://foodlibrarian.blogspot.ca/2009/08/classic-banana-bundt-cake-tuesdays-with.html

Classic Banana Bundt Cake

Page 190, Baking: From My Home to Yours.

Ingredients: Makes 1 Bundt Cake (14 servings)

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups sugar

2 teaspoons pure vanilla extract

2 large eggs, preferably at room temperature

About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)

1 cup sour cream or plain yogurt

Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt 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 in. 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 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 onto the rack to cool to room temperature.

If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s 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.

Half batch or muffins:

If you want 1/2 the recipe and make muffins, Dorie Greenspan wrote it up herself on this 2008 entry on Serious Eats: Banana Cake Big and Small. She added some chocolate to this one. Yield 12 muffins, bake 28-32 minutes.