It suddenly dawned on me this morning that I hadn’t done any proper baking this week. Which is so not like me when I’m on holiday! But what I have done is spend some much needed quality time with my lovely hubby. It’s been a wonderful week and I’ll be quite sad when we have to go back to the daily grind next week. But then again, those bills won’t pay themselves so we will just have to get on with it!
So while I was having my coffee this morning I noticed the four brown speckled bananas sitting on the counter beside my bread bin. Good excuse to make a banana loaf, I thought to myself. But what I’ve really fancied making for a while now is a Bundt cake, so I pulled my trusty Bundt tin out of the cupboard and began making Dorie Greenspan’s classic banana Bundt cake.
This cake is pretty plain, but I don’t mean that in a bad way. When I make banana cake I usually add a whole array of other ingredients, such as nuts, chocolate chips or spices like cinnamon or nutmeg. This cake has none of those, although there’s nothing to stop you doing so if you so desired.
The high sour cream content ends up giving the cake a beautifully tender crumb. Absolutely lovely to eat.
The lemon icing glaze sets this cake off.perfectly, but you could add a pretty dusting of icing sugar instead.
Sour Cream Banana Bundt Cake Adapted from Dorie Greenspan’s “Baking from my home to yours”
450g plain flour
2 tsp bicarbonate of soda
1/4 tsp salt
200g unsalted butter, softened
250g caster sugar
2 tsp vanilla extract
4 very ripe Brown bananas, mashed
240ml sour cream or plain yogurt
100g icing sugar
juice of about 1/2 lemon
Preheat oven to 180C.
Butter your Bundt tin very well, making sure to get into all the nooks and crannies of the tin. Or you could use cake release spray (I love the stuff!)
Cream the butter and sugar together until light and fluffy. Slowly add the beaten eggs, beating very well until fully incorporated. Add the vanilla and the mashed bananas. Fold in half the flour and all the sour cream/yoghurt. Add the remaining flour and stir lightly until the mixture is smooth. Pour into your tin and bake for 55-70 minutes or until the cake is golden brown, well risen and springs back when lightly pressed. A skewer inserted in the middle of the cake should come out clean.
Leave in the tin for five minutes, then carefully turn out onto a wire rack. Leave to cool.
When the cake is cool, mix together the icing sugar and lemon juice until you have a smooth runny-ish icing. Spoon over the top of the cake and let it fall over the curves of the Bundt 🙂
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