Skip to main content

Best Banana Bundt Cake


This banana cake recipe from Dorie Greenspan has received many good ratings and I've bookmarked this recipe  after seeing Ann's post.   This banana cake is indeed very moist, bursting with banana flavour and aroma.  I tossed in  some choc bits and I must say that it added more oomph to the cake.   True to its name, it's the Best Banana Bundt Cake that I've ever made.  Will definitely be making this again in the future.








Recipe for Best Banana Bundt Cake   (adapted from 'here')

     Ingredients
    • 350 gm plain flour
    • 2 tsp baking soda
    • 1/2  tsp salt
    • 225 gm butter
    • 170 gm caster sugar
    • 2  tsp vanilla
    • 2 eggs
    • 4 bananas (370 gm net weight- smashed)
    • 200 ml yoghurt
    • 50 gm choc bits  (optional)
    Method
    1. Sieve flour with salt and baking soda, set aside.
    2. Beat butter with sugar till creamy and fluffy, add in eggs one at a time.
    3. Reduce speed and mix in the smashed bananas.
    4. Mix in half the dry ingredients, all the yoghurt, then the balance ingredients.
    5. Toss in the choc bits.
    6. Pour into a greased and floured 10 cup Bundt pan, level the surface, wobble it a bit to expel any air bubbles.
    7. Bake in a preheated oven @ 180 deg.C for 50 to 55 mins.till golden brown.  Test with a skewer till it comes out clean.
    8. Let cake cool in pan for about half an hour before unmoulding and letting it cool completely on a wire rack.

Comments

  1. I should save this recipe. I am always so happy to find such recipes with banana! Thanks!

    ReplyDelete
    Replies
    1. You should, because this is a marvellous recipe.

      Delete
  2. Hi Sokehah Cheah , this is lovely to look at , wish I was there to eat it , I am pinning to make this at a later date . Thanks for sharing :)

    ReplyDelete
  3. It sure looks delicious, Cheah and nice and moist too. I love that you added chips to it, oh yum! Marion eats the bananas as quickly as I buy them around here. I guess I will have to hide some, lol...Thank you so much for sharing, Cheah...

    ReplyDelete
    Replies
    1. Ha, ha, I'm amused when you say that Marion likes to eat bananas. I guess you've to tell her that you need to reserve this for a banana cake.

      Delete
    2. Easier said than done Cheah, lol...I did hide some this morning though. I just didn't tell her I bought them and I'll surprise her with your yummy cake!

      Delete
  4. With that amount of butter and bananas, I am not surprised this banana bundt cake tastes super. It has a perfectly dense and moist texture.
    Have a wonderful week, Cheah!
    Angie

    ReplyDelete
  5. Cheah, I love this banana cake, very moist and soft. Is one of my favourite cakes. Thanks for the link to my blog.

    ReplyDelete
    Replies
    1. I must thank you for posting this for us to share, Ann!

      Delete
  6. Cheah, I love this cake too. And I love your bundt pan!

    ReplyDelete
  7. Yea , i love Dorie Greenspan 's recipes ;)

    ReplyDelete
  8. I agree, it looks perfect to me. Moist and dense! :) ela

    ReplyDelete
  9. What a lovely bundt cake, I love the mould! I got to try this recipe too, am always having leftover bananas and am running out of banana recipes to try!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…