Banana Bundt Cake

I've been feeling rather desert-y lately. Between my refreshing lemon tarts, or my recent inclination to get a piece of pastry with my afternoon coffee. I was chatting with fellow blogger and baking queen of ovenproof and we decided to make use of some bananas that she had laying around the house. If your bananas go brown, the best thing to do, naturally, is make desert out of them.

She mashed said bananas as I brought over some ingredients. We used a recipe from Dorie Greenspan's "Baking" book. It's a pretty standard recipe- cream the butter with the sugar. Add the dry ingredients- flour, baking soda, and salt; then the wet- eggs, some yogurt, and vanilla. Beat it all together, and then incorporate your mashed bananas into the mixture. The fruit will make it chunky, so don't over mix it in an effort to smooth it out.


We buttered up one of her beautiful bundt molds, poured the batter in, and baked it at 350 degrees for about an hour, or until a toothpick inserted into the cake comes out clean. Be sure to grease every nook and cranny of your mold, it will help the cake come out with a little less struggle. Here's the bundt after it came out of the oven. You'll want to cool it on a rack for 10 or 15 minutes before attempting to remove it from the mold.


And here it is after we had inverted it.


When we sliced into it, the center of the cake had tons of fun little brown flecks from the banana.

*This photo was nabbed from ovenproof, as I had no photo of the inside of the cake

What was great about this recipe, besides making use of some overripe fruit was how incredibly moist and flavorful the cake turned out. My roommate was so enthused about having this in our kitchen, that she nearly devoured the whole thing herself. It was really delicious warm straight out of the oven and still a bit chewy, but also fantastic the next day for breakfast with my morning coffee.