This week’s recipe was chosen by Mary of The Food Librarian. It was a Classic Banana Bundt Cake. Every time I have very ripe bananas I put them in the freezer with the intention of making banana bread. The only problem is that I tend to accumulate bananas in my freezer. In fact before I made this recipe I had 6 frozen bananas in my freezer. At least this recipe gave me a good way of using up 4 of those bananas.
This recipe also made a great breakfast alternative to banana bread. This bundt cake was excellent. It tasted just like banana bread, except much larger and with a sugary crust that formed while baking, which was just great.
The only thing I noticed was that this recipe is unlike most of Dorie’s recipes. It didn’t include any raisins or nuts, which I have grown accustomed to. I thought about adding some, but then my husband convinced me to just make the recipe as is. So, I did, and it turned out wonderfully. My only complaint is that it makes a huge bundt cake that fills up the entire 12 cup pan! My husband and I will be eating this for the next two weeks I feel. Oh well, at least it’s a good accompaniment to the rest of our breakfast. My husband and I did agree though that this recipe goes on the list of “will make again”, especially when I find myself with a freezer full of bananas.