Best Bonnies Classic Banana Bundt Cake Recipes

CLASSIC BANANA BUNDT CAKE

Classic Banana Bundt Cake image

The best banana cake with cream cheese frosting!

Provided by RecipeGirl.com (shared from Dorie Greenspan's: Baking, From My Home to Yours)

Categories Dessert

Time 1h30m

Number Of Ingredients 13

Ingredients

3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, (at room temperature)
2 cups granulated white sugar
2 teaspoons vanilla extract
2 large eggs
1½ to 1¾ cups mashed very ripe bananas
1 cup sour cream or plain yogurt
2 cups powdered sugar
4 ounces cream cheese, (at room temperature)
1 to 2 tablespoons milk ((as needed, to thin out))
½ teaspoon vanilla extract

Steps:

Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl, use an electric mixer to 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 speed to low and mix in the bananas. Finally, mix in half of 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, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake 65 to 75 minutes, or until a thin knife inserted deep into the center 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 unmolding onto the rack to cool to room temperature.
If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
Use an electric mixer to blend together the frosting ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides.

Nutrition Facts : ServingSize 1 serving, Calories 477 kcal, Carbohydrate 71 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 292 mg, Fiber 1 g, Sugar 48 g

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

The Best Banana Bundt Cake (Dorie Greenspan) image

This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

Provided by blucoat

Categories Quick Breads

Time 1h24m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
about 4 very ripe banana, mashed (1 1/2 - 1 3/4 cups)
1 cup plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

Steps:

Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone 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 inches 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, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center 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 unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.