Classic Banana Bundt Cake

This week’s Tuesdays with Dorie recipe was selected by Mary of The Food Librarian. She chose the Classic Banana Bundt Cake. I’m also a librarian with a food blog so I should really check out her blog more often! If you’d like the complete recipe, please visit Mary’s blog. Also, check out the Tuesdays with Dorie site to see how all of the TWD bakers did with this week’s recipe.

Now I have said before that I don’t like bananas, mainly I don’t like how they smell. I do like banana bread, so I was hopeful that this would be similar to that. I do love to make Bundt cakes, as those were some of the first cakes that I ever made. My experience making Bundt cakes has been overwhelmingly positive. I guess the only problem that I have ever had making a Bundt cake is having the cake sticking, so always make sure you butter the pan completely (butter it more that you think you’ll need and you’ll be fine).

One reason that I love Bundt cakes is that they are so easy to put together. You basically add most of the ingredients into the mixer and combine. I think I had the cake ready to go before the oven preheated to the right temperature. This recipe uses sour cream as the liquid, rather than milk. Some of the other Tuesdays with Dorie bakers said that the cake was too wet for their tastes, which is odd since this doesn’t have very much liquid at all. I ended up using 3 bananas instead of 4, since I’m not such a fan of bananas. I didn’t want the cake to be too banana-y.

This baked up perfectly; I did tent the cake with foil while baking so it didn’t get too browned. It came out of the pan without a problem. Dorie says that this cake is better the next day, but I didn’t wait that long to try it! I think that it is really good, which for me is saying a lot given my aversion to bananas. I think that it tastes a lot like banana bread, without nuts of course. Mine is a little dryer than banana bread, maybe because I used one less banana. I would definitely make this again, since it was so easy and so good!

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 190.