TWD - Classic Banana Bundt Cake

I am living proof that sometimes, learning does not occur.

I looked at the title of this week's Tuesdays with Dorie recipe, I thought "how dull." I mean, I've made hundreds of banana breads, cakes, muffins, cupcakes, smoothies, etc. What did I really need with yet another recipe that starts with mashed extra ripe bananas?

Well, those other banana recipes weren't Dorie's recipes. You would think I would have learned by now that Dorie's recipes are in a class by themselves.

I have a banana bread recipe I have made since woolly mammoths roamed the earth. It's moist, easy and made entirely in the food processor. I've never shared it with you, although I have meant to.

Sharing it is now unnecessary.

Say hello to Dorie's banana bundt cake. It may be the only banana recipe you ever need.


In the interest of fair disclosure, I have to admit I added a cup of semi-sweet chocolate chips, and I topped it with Dorie's chocolate glaze. For some unknown reason (operator error? serendipity?), the "glaze" didn't glaze at all. It became semi firm, and I was distraught that I had done that to my lovely cake. I brought it in to work, wrote a note of apology for the Glaze That Didn't, and went on with my morning.


And then the accolades started rolling in. People were wowed by the cake. They loved the chewy nature of the Glaze That Didn't. They told me not to change a thing next time. I hadn't tasted it yet, so I grabbed a taste thinking they were being kind.

It was fantastic, and I agree completely that the chewy Glaze That Didn't was perfect the way it was. For as many times as I've made banana bread, I'm very ambivalent about it. I like my bananas eaten as a piece of fruit. But this cake changed all that.

Mary of The Food Librarian picked this week's recipe, and she scored big points here. She'll have the recipe posted, but be sure to spend some time on her blog. I LOVE her photography and I think you will, too.