I love twitter. I have awesome tweeps. They actually pay attention to my 140 character ramblings. But when I throw out a question they are there to answer.
A few days ago I tweeted that I had dead bananas and didn’t have anything to do with them. I usually make banana bread but I craved something new. When one of my loooovely tweeps mentions Dorie Greenspan’s super awesome banana cake I immediately grabbed “Dorie” ( I call Baking From My Home To Yours by Dorie Greenspan “Dorie”) and checked it out.
And thus began my big bananaventure.
Classic Banana Bundt Cake
3 c AP Flour
2 tsp Baking Soda
1/2 tsp Salt
2 Sticks Unsalted Butter, At Room Temp
2 c Sugar
2 tsp Pure Vanilla Extract
2 Large Eggs, At Room Temp
~4 Very Ripe Bananas, Mashed
1 c Sour Cream or Plain Yogurt (I used sour cream)
Preheat oven to 350F
1. Butter a 9 to 10 inch Bundt pan
2. Whisk flour, baking soda, and salt together.
3. Beat butter until creamy.
4. Beat in vanilla, then add eggs one at a time.
5. Mix in bananas
6. Mix in half of the dry ingredients, all the sour cream, then the rest of the flour mixture.
7. Scrape batter into Bundt pan.
Bake for 65-75 minutes or until knife inserted into cake comes out clean.
Lemony White Icing
3/4 c Confectioners Sugar
2+ tsp Lemon Juice
Mix lemon juice into sugar, adding more juice until icing is thin enough to drizzle down the Bundt cake.
Bananas and lemons, you say?!
Uhh… YEAH!! Tart and tangy and sweet and moist and I can go on and on about this delightful combo but…
Let me eat cake!