Tuesday, February 9, 2010

Classic Banana Mini-Bundt Cakes

Our friend David's Big 3-0 birthday was coming up and I wanted to make him something sweet to celebrate. Dorie's recipes haven't failed me yet, and this cake recipe fell nothing short of great. The texture was light and airy- just like cake- yet still dense and moist at the same time with lots of banana flavor. I made these into mini-bundt cakes, filled them with pralined pecans, and drizzled with a rum glaze. I felt that the rum glaze was a bit overpowering (next time, I will use a light rum), and for the next time, I will use a lemon glaze, as Dorie recommends. I let it sit overnight, and the flavors were richer and fuller the next day.

3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temp
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, preferably at room temp
~4 very ripe bananas, mashed (about 1.5-1.75 cups)
1 cup sour cream or plain yogurt

1. Preheat the oven to 350. Generously butter a 9 to 10" (12-cup) Bundt pan. (I used a mini-bundt pan.)
2. Whisk the flour, baking soda and salt together.
3. 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.
4. Add the sugar and beat at medium speed until pale and fluffy.
5. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in.
6. Reduce the mixer speed to low and mix in the bananas.
7. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), 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. (For the mini-bundt pan, fill each well up to 2/3 full as the cake will rise.)
8. 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. (I baked mine for 30 minutes.)
9. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.

Yields: (12) mini-bundt cakes

Source: Adapted from Dorie Greenspan


Julie @ Willow Bird Baking said...

Thanks so much for sharing this recipe. Just made a fabulous dessert with this + coconut pastry cream + pineapple glaze. Amazing! :)

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