Classic Banana Bundt Cake
Dorie Greenspan's Baking: From My Home to Yours
3 cups all-purpose flour [I used whole wheat for half]
2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temperature
2 cups sugar [I used just one]
2 tsp vanilla
2 large eggs, room temp
about 4 very ripe bananas, mashed [yielding 1 1/2 to 1 3/4 cups]
1 cup sour cream or plain yogurt [all I had was vanilla Greek yogurt and it worked out fine]
Preheat the oven to 350. You know the drill: generously oil and flour your trusty bundt pan.
Whisk the flour, soda, and salt.
In your mixer's work bowl, beat the butter until it's super fluffy. Add the sugar until the color is pale and the mixture is creamy. Beat in the vanilla and then the eggs, one at a time, mixing for one minute between additions. Reduce mixer to low and add in the bananas. Finally, mix in half the dry mixture, then all of the sour cream/yogurt, and lastly the rest of the dry mixture.
Scrape all the batter into the bundt pan. Be sure and drop the pan a couple times on the counter to remove any air bubbles.
Bake for 65-75 minutes, or until your cake tester or thin knife comes out clean. Check the cake ater about 30 minutes. If the top is browning too quickly [which happened to me], cover it loosely with foil for the remaining bake time.
Once it's been removed from the oven, let it cool in the pan for about 10 minutes before removing the cake onto the cake rack. If you have time, this is one of those cakes that tastes better the next day. I'd recommend keeping it in a tupperware cake container or wrapping it well in plastic. Just before serving, you'll want to drizzle it with a vanilla glaze.
2 Tbsp softened butter
1/2 tsp vanilla
splash of milk
Whisk the butter and vanilla until smooth. Add in the milk and powdered sugar. There aren't measurements for these because you can just keep adding until you get the consistency you want. Make sure it's thick enough to pour over the cake.