i don’t usually like banana cake — mostly because i don’t particularly like bananas (i’ll eat them for the potassium content before a long run but that’s about it). but, it rained all weekend in nyc, at times with the ferocity of a deluge of biblical proportions. i started to go a bit stir crazy and just as true cabin fever started to settled in, i spotted a bunch of bananas that had turned black from the corner of my eye. banana cake, yes, banana cake would save me!
i’m glad i made the cake. dorie’s banana bundt recipe (which she got from Sweet Sixteenth Bakery in Nashville) is the be all and end all of banana cakes. sure, it tastes like bananas but the cake is also very dense with a tight crumb, very silky and very tender for a banana cake. it also poofs up out of its bundt pan tremendously, and for me at least, the higher the poof, the happier i am.
Dorie’s Banana Bundt Cake
(adapted and slightly modified* from Dorie Greenspan’s Baking from My Home to Yours; * i’ve cut the sugar content, dropped in some strawberries and substituted mascarpone for sour cream)
|Baking Soda||2 tsp|
|Butter||2 sticks (½ lb), cubed at room temperature|
|Sugar||1 3/4 cups|
|Vanilla Extract||2 tsp|
|Eggs||2 large ones|
|4 large ripe bananas||Mashed (~1 ½ cups)|
|Mascarpone||1 cup (can substitute with crème fraiche, yogurt or sour cream)|
|Fresh strawberries||1 cup, sliced|
- Preheat your oven to 350ºF.
- Butter and flour a 9 inch Bundt cake pan.
- Whisk together flour, baking soda and salt in a medium sized bowl and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter until creamy on high speed.
- Lower the speed to medium and add in sugar and whip until light and fluffy.
- Add in eggs and vanilla — one at a time — beating after each addition for about 1 minute.
- Turn down the mixer to the lowest speed and drop in bananas. If they are super ripe like mine were, you don’t even have to pre-mash them in a bowl. Just drop them in.
- Add in the mascarpone and mix until well combined.
- Finally, add in the dry ingredients in two parts. Mix until the flour is incorporated into the mixture. The batter will be fairly thick.
- Drop in the strawberries, and fold it into the batter using a rubber spatula.
- Pour the batter into the bundt pan. Use a rubber spatula to spread the top of the batter around evenly.
- Bake at 65 to 75 minutes, or until the internal temperature measures at least 170ºF when you take it out of the oven.
- Let the cake cool for 10-15 minutes before unmolding it to cool on a rack. [It should be at a temperature where you can comfortably pick up the cake with your bare hands to unmold it].