TWD - Classic Banana Bundt Cake

This week’s TWD recipe was chosen by one of my favourite bloggers, Mary of The Food Librarian. She chose the classic banana bundt cake. I was quite excited to be making a bundt cake – it is the first I have ever made. I didn’t own a bundt tin until Christmas last year when I was given a home store voucher for Christmas by my staff. One of the things I bought was a gorgeous red bundt tin in anticipation of someone choosing one of the bundt cakes in Baking, From My Home to Yours. No-one has chosen to make a bundt cake up until now and I haven’t made one “just because” either, so I was very excited to be able to use my tin.



I don’t make banana cakes very often as tired bananas usually get made into muffins in our house. This banana cake recipe was very straight forward with the only flavour other than banana, being two teaspoons of vanilla. There was a cup of sour cream or natural yoghurt (I used the yoghurt option) which gave the cake an extra tenderness.

My parents have been staying over the weekend and we were pretty busy, so I only ended up making the cake just before dinner on Sunday night. I loved how it rose up so high to completely fill my tin and then best of all, it slid from tin (which I had sprayed well with rice bran oil spray) with ease. We ate the cake in fat slabs, warm with natural yoghurt for our pudding. I didn’t ice the rest of the cake (Dorie suggests a lemon icing), but cut it into wedges, individually wrapped them in gladwrap, then froze in a large ziplock bag for my husband to take in his lunch instead of the usual muffin.



I loved this cake – it is a wonderful banana cake, but I also loved the opportunity to use my bundt tin. See if the other TWDers loved it here.