Dorie’s classic banana bundt cake from Two Peas and Their Pod by Dorie Greenspan and Maria Lichty and Josh Lichty

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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

  • 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.]

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