blushing and {banana yoghurt bundt cake}

isn’t it nice when someone makes your day?  loverbean, of the blog lemon salt, did just that when she bestowed upon me a kreativ blogger award last week.  how lovely!  it is especially exciting to be recognized by someone you admire (even though we’re strangers), and loverbean is ever so admirable.  if you love lemons and all things citrus, you’ll love her blog.  if you love baking, you’ll love her blog.  and, if you love soothing, fresh photos, you’ll love her blog.  many thanks for the pat on the back, loverbean!

now, before i do my kreativ blogger thing, i feel i must confess that i have yet to do my liebster thing (which i happily received a few weeks ago from another admirable blog and blogger, beautifully sewn).  i pledge today that i will catch up to my liebster and kreativ related duties very soon.  i promise.

•  •  •

since i can’t do a post without sharing something stirry or stitchy, i think it’s time for a recipe…

i buy bananas with the very best of intentions.  i don’t deliberately leave them to languish in the fruit bowl every week or two, it just happens.  the associated ‘waste guilt’ should be enough to make me stop buying them, but it’s not.  i manage to alleviate some of the guilt by throwing the inevitably over-ripe bananas into the freezer instead of the trash.  even the occasional avalanche of frozen, black bananas isn’t enough to put an end to my routine of banana neglect.  the good news here is that over-ripe bananas provide an excellent excuse to bake.

{please excuse this interruption, but my sad fruit bowl has reminded me of eddie izzard’s take on fickle fruit – it’s hilarious, but, for anyone unfamiliar with eddie, here’s a head’s up: he’s a cross-dressing, foul-mouthed, kind-hearted comedian, and the way he impersonates pears and oranges is priceless.}

instead of tossing these too soft bananas in the freezer, i sought out a more immediately noble end for them.  i usually make my mom’s banana loaf, which is dark and lovely and predictable, but i thought this would be the perfect occasion to dig into my newly acquired dorie greenspan cookbook: baking, from my home to yours.  out of her great selection of tasty sounding banana treats, i selected her ‘classic banana bundt cake’ as i wanted something that would taste even better the next day (my strategy here is that my colleagues will eat more of it than i do).  despite the fact that i’m saving it for work, i couldn’t help but try a piece as it was cooling – the sweet baked-banana aroma was too much to resist.  and, since i couldn’t wait until tomorrow to taste it, i certainly won’t wait until tomorrow to tell you how good it is (already) – the initial flavour is full-on banana with a side of vanilla.  yum.

•  •  •
banana yoghurt bundt cake (from dorie greenspan)
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
about 4 very ripe bananas, mashed (you need 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yoghurt (i used yoghurt, but i think sour cream would give a deeper flavour)

•preheat oven to 350 f and generously butter a 9″-10″ bundt pan.
•whisk the flour, baking soda and salt together and set aside.
•in your stand mixer with the paddle attachment, beat the butter until creamy, then add the sugar and beat at medium until pale and fluffy. beat in the vanilla, then the eggs, one at a time, beating for 1 minute after each egg is added. reduce mixer speed to stir and mix in the bananas, then mix in half of the dry ingredients, followed by the sour cream or yoghurt, followed by the rest of the flour mixture.
•scrape the batter into the prepared pan, rap it on the counter to de-bubble the batter, then smooth out the top.
•bake for 65-75 minutes (mine was done at 60, but i have a dark pan and a crazy oven), until a tester comes out clean. *peek at the cake half-way through and cover loosely with tinfoil if it’s getting too dark (i needed to cover mine). cool on a rack for 10 minutes before turning it out of the pan to cool completely. wrap the cooled cake in clingfilm and let it sit at room temperature overnight to allow the flavours to develop.
•wrapped airtight, the cake keeps at room temperature for up to 5 days or in the freezer for up to 2 months.

•  •  •

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12 Comments

Filed under baking

12 responses to “blushing and {banana yoghurt bundt cake}

  1. {Main St. Cuisine}

    Congratulations on your new award! Thanks so much for dropping by today and now I get to see your beautiful bundt cake. It’s great to have another way to use up very ripe bananas, isn’t it?! A slice of this delicious cake a cup of tea sounds like the perfect afternoon treat!

  2. loverbean

    Very cute. I love the empty plate at the end. 🙂

  3. I feel the same way about bananas! Sounds like a great departure from banana bread. I agree that the empty plate is a great finish.

  4. How lucky am I? I happened to have all the ingredients on hand when I came across this post… and now it’s in the oven, and it smells delicious! Can’t wait to taste it!

  5. Have to try this one!

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