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This week's Tuesdays with Dorie (TWD) recipe was chosen by Mary of The Food Librarian: Classic Banana Bundt Cake. It's really just a banana bread in bundt pan, though Dorie also gives you a recipe for a nice lemon glaze if you want to spruce it up a bit. (I think a caramel glaze would be awesome.)
The recipe is as straightforward as any other banana bread recipe. This one calls for sour cream or yogurt (I used both) that makes it an extremely moist cake. I haven't really ever had a banana bread I didn't like, but I did enjoy the fact that this one was particularly moist.
I did check on my bundt cake 30 minutes into baking as Dorie recommends, but my cake looked just fine at that point. I did have to finally cover it with a foil tent around the 50 minute mark, though, so keep a close eye on your cake to make sure it doesn't over brown.
Thanks Mary, for picking this recipe, it was fantastic and I will definitely be making it again. If you would like the recipe, you can find it here. If you're looking for something a bit sweeter to make with your ripe bananas, then try this Upside-Down Bananas Foster Cake. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this classic treat.
* Recipes notes:
- I baked my bundt cake for exactly 65 minutes, as indicated in the recipe. I did not have to place a foil tent over it until 50 minutes (as opposed to 30 minutes).
- For tips, click here.
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