CLASSIC BANANA BUNDT CAKE
Thanks to cook Dorie for this recipe, and the photos, of course, are all mine.
4large, very ripe bananas unpeeled
1l small firm banana for garnish
3cups all-purpose flour
2teaspoons baking soda
1cup unsalted butter, at room temperature (soft not melted)
2teaspoons pure vanilla extract
2large eggs, room temperature
1cup sour cream
How to Make CLASSIC BANANA BUNDT CAKE
- Add butter to the stand mixer bowl and beat until creamy. Add the sugar and beat on medium speed until pale and fluffy (no grainyness remains)
I use a Kitchen Aid stand mixer with a paddle attachment. You can use a hand mixer if you don't have a stand mixer. When mixing the sugar and butter, it is important that you mix it until the grainyness is gone.
- Bake in the oven 65 to 75 minutes. Watch carefully that it doesn't overbrown (add the foil tent if it is browining too fast) Test the center with a thin knife close to the center. Cool cake on a rack 10 minutes before unmolding, then cool to room temperature. Here is what it looks like when it is done! Enjoy!