Classic Banana Bundt Cake

We are bad banana eaters. Very inconsistent. Some weeks we’ll go through a bunch in a couple of days and other weeks they will languish on the counter turning spotted and black as we both try our best to ignore them and hope the other one will deal with them. So, it is in everyone’s best interest to collect recipes that use up the bananas once they have passed the point of no return.

I did what I usually do when I have a baking question, I turned to Dorie Greenspan. There, on page 190 of Baking, From My Home to Yours, was this lovely banana cake just waiting to be baked. We even had the exact amount of bananas ripening away in our kitchen.

The cake is wonderful. Simple, sweet and satisfying. It was a little too sweet for me, so I cut back the sugar a bit (down to 1 3/4 cup) and next time might try reducing it even more. But it is lovely as is. It kept will under a cake dome for a few days and we have been happily slicing off a sliver throughout the day.

We’ve been getting drunk on your cocktail suggestions. It will be hard to narrow it down to just 3 or 4 finalists, but narrow it down we must. Then,  you can vote for the one you’d most like to spend the summer with. All of that coming to you next week. Until then, enjoy a slice of banana cake.

Classic Banana Bundt Cake (by Ellen Einstein via Dorie Greenspan)

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8oz) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, preferably at room temperature
  • 4 very ripe bananas, mashed (1 1/2-1 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 the 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 of the dry ingredients (don’t be disturbed when the batter curdles), all of the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

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 to cool for 10 minutes before unmolding onto the rack to cool completely.

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.

Makes 14 servings.

18 comments to “Classic Banana Bundt Cake”

  1. I have 4 super ripe bananas staring at me. This will be perfect to make, specially bc Im expecting a baby any day! Thanks!

  2. This has become my go-to banana cake recipe. Its so simple, sweet and keeps for days! Your photos are fantastic. :)

  3. It must be a sign, I checked this book out from the library last week and have this recipe marked. I bought a whole big bunch of bananas over the weekend hoping a few would go brown, but I must be on a banana kick because I only have one left. You have inspired me to buy more and try again!

  4. I have such a hard time looking at bundt cakes after My Big Fat Greek Wedding, but I have to admit, I’ve never made one. I don’t even have a pan! Love this recipe though :)

  5. I’m a very inconsistant banana eater also. So as soon as they start to get speckled, I throw them into the freezer. It works great and I’m always ready to make banana bread or cake. They thaw in no time at all.

  6. I am the absolute worst at eating bananas before they go brown. Mainly because the second they get one spot, I want nothing to do with them. This cake looks perfect for using them up!

  7. Sounds amazing. I imagine you could take it up a notch with chocolate chunks inside.

    There I go again. Always trying to find a way to make something less healthy. When will I learn?

  8. I love banana cake but love them with a little bit of icing on the top – (for some reason a light coffee flavoured icing works well on banana cakes) – when we were kids, Mum always iced them with chocolate icing…..however, our childhood banana cakes were never baked in beautiful bundt cake tins….to ice one of these beauties would be gilding the lily a little too much!

  9. Oooooh! I’ve made this cake tons and it’s just as you said – simple, classic, and a perfect throughout-the-day nibble. Another humble suggestion for using up bananas – the banana/chocolate/espresso muffins from Baked…ghaaaa…..

  10. this might be perfect – have four frozen extra ripe bananas and i’m tired of looking at them every time i open the freezer. plus, it’s a good snack for the in laws when they show up next week. thanks, again!

  11. I love everything made from bananas. I will definitely be trying this bundt cake recipe. Right now, by favortie is a banana recipe from The Olives Dessert Table book, called ‘White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce’….. Whoa! Now doesn’t THAT have all the magic words?

  12. michael donovan says:

    June 10th, 2010 at 4:31 pm

    Great photography, as always. Looks good enough to eat! LOL

  13. lovely photography…just love the lighting on the cake & we love bananas…
    thanks…going to check on the expiration date on my sour cream!!!

  14. this looks so yummy. cant wait to try it.

  15. Wow! Gorgeous photos! This looks so yummy. I just want to sit down with a cup of tea and grab a slice (or two or three)!

  16. So amazing! Smells great while cooking, looks beautiful, and tastes delicious! Looking forward to eating it with coffee in the morning

  17. Two years after this recipe has been posted I’m baking it… smells delish!

  18. Nadine…I’m with ya…only for me it’s 3 years! Can’t wait to try it :)

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