TWD: Classic Banana Bundt Cake

Hello! I am back! And baking things on a Tuesday that actually have to do with Tuesdays With Dorie!

This week was, as the title will tell you, a classic cake. It was a simple (one bowl. ONE bowl!) cake to make. The recipe halved easily. I jumped right on the mini bandwagon and got to use my under-used mini bundt pan. Truth be told, I have a favorite banana cake. But it bakes in a 13 x 9 and calls for chocolate chips and buttermilk. This one has no chocolate (GASP!) and uses sour cream or yogurt. Really, when I compared, there wasn't much difference. Hmmmm. Other than making these mini and halving the recipe, I didn't change anything.

Whenever we forget about our bananas, I put them in the freezer to use at a later date. Here are said bananas:

RIPE and ready for baking. The white is frost not mold.

This is just out of the oven. Mmmm.

I decided to go with a simple sprinkle of powdered sugar.

The boy thought a shot of the inside was good.

These were a hit at our house. This was a lighter textured cake than my standard recipe. The husband really liked these because he liked the ratio of brown outside to the lighter inside. The boy and girl enjoyed them as well. I liked it, too. But I think I'm still partial to my favorite. I just may have to try it in a bundt pan.

Thanks Mary of The Food Librarian for picking such an easy, sweet recipe.

Edited to add: I'm starting to think that I missed something in the recipe. Mine wasn't nearly as moist as everyone else's. They were more muffin like than cake like. Perhaps I'll have to try this again...