Classic banana bundt cake from Baking - From My Home to Yours (page 190) by Dorie Greenspan

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Accompaniments: Lemony white icing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cellenly on April 09, 2023

    Did 1 cup sugar and added chocolate chips and was perfect for us. Did Greek yogurt of 1 cup and was fine. My child who never likes banana bread liked this one as it’s more cake like.

  • Zosia on April 09, 2020

    In addition to being easy to make with delicious results, this recipe is also very forgiving. I mistakenly used baking powder instead of soda and it still turned out well! Covid19 baking

  • ashallen on September 09, 2019

    Nice banana cake. Banana flavor was sweet, mellow, and less intense than the banana bread I usually make. Texture was also lighter than banana bread and nicely springy - no sogginess here! The exterior browned a bit more than I like and therefore had a few bitter notes, but I believe that was the fault of the nearly-black bundt pan I used. I think that dark pan was also the reason the cake finished baking 10-15 minutes sooner than specified in the recipe. I used 14-15 oz banana (without peel) that I'd frozen, thawed, and brought to room temperature. Drizzled with molten chocolate ganache which worked well with the banana flavor. [Cross-post for Baking:From My Home to Yours/Two Peas and Their Pod.]

  • julesamomof2 on February 23, 2018

    This was moist and light- lighter than banana bread certainly. I agree with the other reviewer and would reduce the sugar-it was sweeter than I would like. Which is exactly why my kids loved it!

  • amandabeck on January 13, 2018

    Delicious, light texture, super moist, and nice banana-y flavor. A hit!

  • Zosia on June 10, 2016

    This is my go-to banana cake. It has great banana flavour and a soft crumb and is particularly good with added toasted walnuts or chocolate chips. I usually reduce the sugar by a 1/2 cup/100g. Note that plain yogurt can be used in place of sour cream.

  • Melanie on November 25, 2014

    Lovely flavour, make sure the cake is nicely browned for extra taste and texture. I used a 12C bundt pan yet still had a little too much extra batter. I didn't serve with the suggested lemon icing but might try next time.

  • lmdjc on October 03, 2013

    made in mini bundt pan (makes 12) 30 - 35 minutes

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