With baking I have found that the most simple dishes are often the most delicious ones. But with this cake I discovered that sometimes the biggest fails can be turned into something wonderful. This recipe was originally a Banana Whoopie Pies recipe. I made the batter according to the instructions but as soon as I placed it into the oven, it became clear that the batter was too runny to be used as a whoopie pie cake. So, while the batter was still runny and less than 5 minutes into the oven, I scooped it into a Bundt pan and out came a moist, dense banana cake. Rating: 4.5 out of 5.
Banana Bundt Cake: adapted from MarthaStewart.com
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mashed banana (from 1 large ripe banana)
- ½ cup sour cream
- 4 ounces (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup confectioners' sugar, plus more for dusting
- Juice of ½ lemon
- Preheat oven to 350 degrees. Butter a Bundt cake pan. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
- Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and ½ teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
- Pour batter into Bundt pan. Bake until edges are golden, about 35 - 40 minutes. Cool cake to room temperature.
- Beat cream cheese, confectioners' sugar, lemon juice, and remaining ½ teaspoon vanilla with a mixer on medium speed until smooth. Drizzle glaze over Bundt cake.
- just the way I like it =)