BANANA NUT BUNDT CAKE WITH SOUR CREAM RECIPES

Name: The Best Banana Bundt Cake (Dorie Greenspan)
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 1 h 24 min
Yield: 16 serving(s)
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 8 ounces unsalted butter, at room temperature (1 cup or 2 sticks); 2 cups sugar; 2 teaspoons pure vanilla extract; 2 large eggs, preferably at room temperature; about 4 very ripe banana, mashed (1 1/2 - 1 3/4 cups); 1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN) RECIPE - FOOD.COM

The Best Banana Bundt Cake (Dorie Greenspan) Recipe - Food.com image

This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

Total Time 1 hours 24 minutes

Prep Time 20 minutes

Cook Time 1 hours 4 minutes

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
about 4 very ripe banana, mashed (1 1/2 - 1 3/4 cups)
1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

Steps:

Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone 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 inches 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 65-75 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 have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even 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.
MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

Nutrition Facts : Calories 303.5, FatContent 12.8, SaturatedFatContent 7.8, CholesterolContent 55.7, SodiumContent 248.2, CarbohydrateContent 43.7, FiberContent 0.6, SugarContent 25.8, ProteinContent 3.9

BANANA-NUT BUNDT CAKE RECIPE: HOW TO MAKE IT

Banana-Nut Bundt Cake Recipe: How to Make It image

June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (about 3 medium)
1 can (8 ounces) crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped nuts
Optional: Confectioners' sugar, whipped cream and sliced ripe banana

Steps:

In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. If desired, serve with confectioners' sugar, whipped cream and bananas.

Nutrition Facts : Calories 408 calories, FatContent 20g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 99mg sodium, CarbohydrateContent 53g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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