This week’s Tuesdays With Dorie baking challenge is Dorie’s Classic Banana Bundt Cake, chosen by Mary of The Food Librarian (who has the recipe within her blog). I’m so glad this recipe was chosen because I’ve been collecting quite a few ripe bananas in my freezer and they were taking up too much space! (Tip: When your bananas are getting pretty ripe and you’re not in the mood to eat them, place the bananas in a freezer bag and freeze! You’ll never have to wait for bananas to ripen when you need ripe bananas to bake with.)
Dorie’s recipe for a banana bundt cake is pretty straight forward and is similar to recipes I’ve made in the past. It’s a classic after all! For this recipe, a batter is made with the usual suspects – flour, baking soda, salt, butter, sugar, vanilla extract, eggs, ripe bananas and sour cream or yogurt. I had just enough plain Greek yogurt left in my fridge so I used that instead of sour cream or plain yogurt.
The cake is baked for an hour or so, then allowed to cool. Dorie suggested to wrap the cooled cake and allow it to sit on the counter overnight… because it’s better the next day.
It was hard to resist the temptation of waiting, however I had to find a distraction. The original recipe suggests making a lemony white icing for the cake, but I’ve always been fond of banana cake with cream cheese frosting so I made that instead. Deliciously paired and a great recipe overall! Thanks Dorie!