The Best Banana Bundt Cake Dorie Greenspan Recipes

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

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.

HEALTHY BANANA BUNDT CAKE

Steps:

• preheat oven to 350.
• cream splenda and applesauce in small bowl.
• beat in egg whites.
• combine mashed bananas, milk, vanilla and almond extract.
• mix together flours, baking soda, salt, cinnamon and pumpkin pie spice.
• add small amount of flour mixture to banana mixture, stir until blended.
• add some of egg mixture to banana mixture, until blended.
• continue alternating between flour and egg until batter is fully incorporated.
• pour batter into well greased bundt pan.

BANANA BUNDT CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F (176°C). Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt 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 in. 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 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 the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

CLASSIC BANANA BUNDT CAKE

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.

BEST BANANA PUDDING BUNDT CAKE

Steps:

• Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
• Grease and flour a bundt pan and set aside.
• In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
• Add eggs, water, sour cream and oil. Whisk just until incorporated.
• Using rubber spatula, fold in bananas just until combined; don't over-mix.
• Pour into prepared bundt pan, lightly shaking to even out the batter.
• Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
• Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
• Optional, drizzle with cream cheese frosting
• Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.