Banana cake baked in a mini bundt pan tin. The recipe called for a lemon drizzle, but I went with a simple vanilla powdered sugar icing drizzle. Rather than getting out the stand mixer, which I have to move across the kitchen to use, I used the hand mixer for the wet ingredients and then folded everything together by hand and the result was a wonderful light and fluffy banana cakes.
I used a Dorie Greenspan’s Baking book recipe called Banana Bundt Cake found here on Food.com, but since I was only making 12 small bundt cakes in a pan, I halved the recipe.
The Best Banana Bundt Cake
Adapted from Dorie Greenspan Baking: From My Home to Yours
1 1/2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
4 ounces unsalted butter, at room temperature (1/2 cup or 1 sticks)
1 cups sugar
1 teaspoons pure vanilla extract
1 large eggs, preferably at room temperature
2 very ripe banana, mashed
1/2 cup plain yogurt (or a combination of the two)
Center a rack in the oven and preheat to 350°F Generously butter a 12 cup Mini Bundt pan.
Whisk the flour, baking soda and salt together.
Working with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the egg, beating for about 1 minute.
Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture.
Bake for 20-30 minutes, or until a toothpick inserted deep into the center of the cake comes out clean. Check the cake after about 15 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving – it’s even better the next day.
VANILLA ICING: Sift 3/4 cup confectioners’ sugar into a bowl and 1/4 teaspoon vanilla extract and a few teaspoons of milk to make an icing thin enough to drizzle down the mini Bundt’s curves.
Yields: 12 mini bundt cakes.