It has been a less than stellar week.
I have a cold. It has prevented any amount of productivity that I had planned for the past week. I have some articles that I need to write, but when I have a head cold my brain slows down and words just seem to get stuck in the head fog. I was going to clean out the refrigerator, but when I have a cold I have trouble making decisions, so that also went un-done. I did bake a cake! But there is a little more to that story too.
I had visions of banana bundt cake with brown butter cream cheese icing or maybe a caramel glaze or possibly a brown sugar maple icing, but let’s face it, I am the only one in my house that would want all these deliciously sweet icings. I know you would and it’s a shame that you aren’t here to enjoy this cake with me. The real truth is The Husband and my son want it plain. Plain banana cake that they can have 10 pieces of each day. So, I made it plain because I have this cold and I wouldn’t be able to taste the yummy icing anyway.
My plan was to take all of these amazing pictures of this cake with this icing dripping slowly down the sides, but I didn’t make the icing and I took a ba-jillion pictures and didn’t really like any of them. Again, I am going to blame it on the cold.
But let’s look at the bright side. Is there anything better than a moist piece of banana bundt cake, icing-less, with a cup of coffee in the morning or afternoon? Comfort food, oh yeah. I love a good ole southern bundt cake. The sour cream in this cake made it extra dense, extra moist and extra yummy.
This recipe comes from one of my favorite cookbooks, Baking, From My Home To Yours by Dorie Greenspan. Do you have this cookbook? I bought my copy a couple of years back when I decided I wanted to be a real baker. There are times when I use the recipes and then there are times when I just read the book and stare longingly at the pictures. This book is filled with delicious recipes and easy to follow directions. Dorie Greenspan is the expert on baking. I listen to everything she says. If she tells me to let the eggs sit at room temperature before using, then I am going to do it. There must be a good reason.
Hopefully next time we chat, I will no longer have a cold, my refrigerator will be cleaned out and I just might have baked something for you that has sweet, drippy icing!
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
4 very ripe bananas – about 1½ cups or slightly more
1 cup sour cream
Preheat oven to 350 degrees. Grease a bundt pan with butter or spray with non-stick spray and set aside. Whisk together the dry ingredients in a bowl and set aside. Mash the bananas together in a small bowl and set aside. In a stand mixer, beat the butter until creamy with the mixer on medium speed. Add the sugar and continue to beat until mixed completely. Add the vanilla. With the mixer on low speed, add the eggs, one at a time. Now add the bananas. Once combined. Mix in half the flour mixture. Then add all the sour cream and then the rest of the flour mixture.
Pour into the prepared bundt pan and bake for approximately 60 to 70 minutes. (Timing will vary depending on your stove.) After 30 minutes, check on the cake and if it is browning too quickly, cover it loosely with a foil tent. To check for doneness, insert a thin knife deep into the center of the cake and see if it comes out clean. Let cool for 10 minutes before removing from the pan and cooling on the rack.