Classic Banana Bundt Cake

In our house, when the bananas get too ripe to eat, we cut them up, freeze them and use them to make smoothies. But recently I’ve been struck by a few decidedly unhealthier cravings, including banana bread. So when we had four bananas just a few days away from smelling chemical, I used them to make Dorie Greenspan’s classic banana bundt cake.

Not only did this cake curb my craving, but making it also provided me with the perfect opportunity to use a cookbook I received from my mother last Christmas (Greenspan’s Baking: From My Home to Yours) and a kugelhopf bundform pan I bought during a visit to Frankfurt the December before that (for reasons even I don’t understand, I’m a bit obsessed with kugelhopf molds – just ask my husband or select family members who’ve had the pleasure of accompanying me on one of my wild goose chases for them). We ate the cake plain, but I bet it would be great with coconut ice cream.

Comments

[Blair]

It looks delish! I am loving all the new blog posts.