This cake has a tender crumb, and it’s sweet and delicious. It’s not as heavy as banana bread. The recipe comes from baking expert, Dorie Greenspan and her book: Baking, From My Home to Yours. Everything I’ve made from this book has been perfect and wonderful. Dorie truly is an excellent baker. And this Classic Banana Bundt Cake is absolutely fabulous.
How to make Classic Banana Bundt Cake:
You’ll make a typical cake batter with added sour cream and plenty of very ripe bananas. Super ripe bananas are key because the riper they are, the sweeter they will be! You’ll bake this cake in a classic bundt pan.
At this point, if you have the time then you should wrap the cake in plastic wrap and plan to serve and eat it the next day. Just like banana bread, it will taste better the next day. It will keep at room temperature for up to 5 days if wrapped airtight.
Make ahead and freeze:
Wrap well, and store in the freezer for up to 2 months.
Adding an optional cream cheese frosting:
Truth be told, this classic banana bundt cake is perfectly delicious eaten all on its own without any frosting. We like frosting in my house, so I added cream cheese frosting. You’ll combine powdered sugar, cream cheese, milk and vanilla to create the frosting. Then you can spoon it onto the cake and let it drip down the sides. If you add frosting to your cake, you’ll want to keep it refrigerated. It’s easy to store if you have a handy bundt cake keeper!
When you slice the cake, be sure to slice it so you get a good drizzle of frosting on the cake!
It’s a delicious cake to bake when you have some really ripe bananas. Enjoy!
Here are a few more bundt cake recipes you might like to try:
Red Velvet Bundt Cake with Cinnamon Cream Cheese Glaze Funfetti Bundt Cake Rainbow Bundt Cake Irish Cream Bundt Cake Butterscotch Bundt Cake Raspberry Lemonade Bundt Cake Lemon Poppy Seed Bundt Cake Snickerdoodle Bundt Cake
