I have this thing about bananas: I like to buy them. I anticipate that someone else would eat them if it’s available at home, but it’s really just me. I’ve been conservative with my banana purchases lately, but even so, I end up with 4 out of 5 bananas getting too ripe to fast before I can consume them. I can’t believe I’m saying this but I’m getting pretty tired of banana bread. Last week I looked for something else that’s fairly quick to make on a busy weeknight, because let’s face it–bananas won’t wait for you before they’re ready for the compost bin. And I really feel guilty throwing away food due to bad planning.
I turned to one of my go-to baking books, Dorie Greenspan’s Baking: From My Home to Yours, for inspiration. Sure enough, it saved the day (or evening) with an easy recipe for banana Bundt cake. It’s moist and light, almost like a teacake. The only ingredient change I made is with the sugar, decreasing it by a quarter of a cup. It was just the right sweetness for us.
All the ingredients for the recipe are readily available and you should be able to whip this up last minute. I used plain yogurt instead of sour cream (my preference of the two), which we almost always have except for that one evening. Oh, Murphy.
If you are fast, you can get this in the oven in 15 minutes. I did it in 20, photography included.
Once it’s done, the top will be shiny and moist, but a knife inserted in the middle of the cake would come out clean. Really try to control yourself from eating it right out of the oven.
We enjoyed this for breakfast, packed it for school and office snacks, nibbled on it while playing a board game and even gave a couple of slices to the out-laws. If you’re unsure of making this because of the size, I assure you, this will be gone in no time. Bring it to a party or to work and you will come home with an empty plate.
If you’re in Vancouver, baking this would be a great way to warm up the house and it’s a simple, yet delicious snack on this rainy weekend. I’d recommend it with a cup of tea and a good book.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 sticks (8 ounces or 1 cup) unsalted butter, at room temperature
- 1¾ cups white granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1½ – 1¾ cups mashed (very ripe bananas), mashed (about 4 medium bananas)
- 1 cup sour cream or plain yogurt
- Preheat oven to 350°F and place the oven rack in the lower third of the oven. Generously grease a 9- to 10-inch (12-cup) Bundt pan and set aside.
- Whisk the flour, baking soda and salt together in a medium bowl.
- Beat the butter over medium speed in a stand mixer bowl fitted with a paddle attachment or a large bowl using a hand mixer. Mix until creamy, then add the sugar and continue at medium speed until fluffy and lighter in color. Add the vanilla extract and the eggs one at a time, mixing for a minute after each egg goes in. Reduce the speed to low and carefully pour in the mashed bananas. Add half the flour mixture, then the sour cream, and finally, the remainder of the dry ingredients. Pause the mixer and scrape the sides and bottom of the bowl before mixing for a few seconds for the last time. Pour the batter into the Bundt pan, tapping the pan once or twice on the counter to get rid of bubbles, and smooth the top.
- Bake for about 65 to 75 minutes, checking for browning 30 minutes into the baking time. Cover the top loosely with a foil tent if it is starting to get brown. The cake is done when a knife or cake tester inserted deep in to the center of the cake comes out clean (i.e. no uncooked batter clinging). Transfer the cake to a cooling rack for 10 minutes before unmolding onto the rack to cool to room temperature.
- This cake is best served the next day after being covered in plastic wrap and left on the counter overnight. That is, if you can wait. Feel free to devour as soon as it’s cool enough to eat.