I really love banana cake! Here’s a recipe to keep! Really love how moist the cake is and it is super delicious as well!
Recipe for classic banana bundt cake by Doris Greenspan:
384g all purpose flour
2 tsp baking soda
1/2 tsp salt
227g unsalted butter, at room temperature
2 tsp pure vanilla extract
2 large eggs, preferably room temperature.
about 4 very ripe bananas, mashed (you will get approx 510g)
340g sour cream or plain yoghurt
Center a rack in the oven and preheat the oven to 350 degrees F.
Generously butter a 9- to 10- inch Bundt pan. (if you have got a silicone Bundt 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 in.
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, tap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the centre 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 unfolding onto the rack to cool to room temperature.
If you’ve got time, wrap the cooled cake in plastic and allow to sit on the counter overnight before serving – it’s better the next day.