Do you know who Dorie Greenspan is? She is one cool baker lady. She has way of writing instructions that makes you feel like you can conquer anything in the kitchen. And listening to her speak is even better. She occasionally comes on The Splendid Table podcast as a guest to promote a new book or talk about some baking project. I could listen to her talk about baking all day long.
I’ve been baking this cake from her book, Baking: From My Home To Yours, for years. It’s moist and packed full of banana flavor. No fancy ingredients are required, so if you always have over-ripe bananas in your freezer like I do, it never involves a trip to the store in advance. It travels well, so I’ve brought it work many times for a Friday treat, and people are always happy to see it. Her recipe in the book suggests topping it with a lemon glaze, but I’ve never tried it that way. It’s delicious on its own or with a little powdered sugar dusted on top.
This recipe was picked by Mary from The Food Librarian back in 2009 for Tuesdays with Dorie. TWD is a group of dedicated bloggers who baked and blogged their way through the entire recipe book cover to cover.
You don’t have to bake every recipe in the book, but I strongly suggest that you try this cake.
Classic Banana Bundt Cake
Yields: 1 Bundt cake (14 servings)
Adapted from Baking: From My Home To Yours
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
1 tablespoon pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed
1 cup 0% fat Greek yogurt
powdered sugar for dusting, optional
1. Center a rack in the oven and preheat to 350 degrees F. Generously spray the inside of a 12-cup Bundt pan.
2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
3. Using a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Stir in the vanilla, and add the eggs one at a time, stirring for about one minute after each egg goes in. Reduce the mixer speed to low and stir in the bananas. Finally, add half the dry ingredients at low speed so the flour doesn’t fly out of the mixer. The batter will momentarily curdle at this point, but Dorie assures us that it is okay. Add all the yogurt and mx just until it’s combined. Then stir in the rest of the flour mixture. Scrape the batter into the pan and use a spatula to spread the batter evenly.
4. Bake for 55 to 70 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 (while holding your breath) onto the rack to cool to room temperature.
5. If desired, sift the powdered sugar over the top just before serving.