I like blogs that talk about their personal life. Their families, activities, jobs, religion (and politics), and just their day to day meanderings. I like to know about the person behind the blog. Regardless of if I agree with them or not, I love getting to know THEM. I am not even kidding when I say I’d LOVE to sit down and have a personal conversation with each of my blog followers. It’s the introvert in me. Yep, I’m an introvert. It’s true. Another thing about me (although, I think I’ve said this before), I love to eat brown bananas. Which means banana bread doesn’t get made tooooo often because brown bananas actually mean they’re just ripe for me to eat. But, when you have a sliiiiight tendency to overbuy things, that means you end up with 86 extra rolls of toilet paper. I mean, that means you end up with a few dozen extra bananas on the counter, all at one time. OK fine, yes, I hoard toilet paper and bananas.

Everyone needs another banana cake recipe in their life, right? Especially us banana hoarders. And right now, with all the Halloween candy infused brownies, or my 73,600 pumpkin recipes (I FINALLY used the 6 lb can), banana bread is a welcomed change.

I read the reviews and most of them said the cake was good. Nothing super extraordinary about it, just kinda your everyday ‘slice a piece and enjoy with your afternoon tea’ kinda cake. But I proceeded, despite mediocre reviews.

After making and eating a few slices, I beg to differ with the reviews.

Yes, this cake is simple, look at the ingredients, nothing fancy schmancy, I bet you have them all on hand. But it doesn’t take fancy ingredients to make an INCREDIBLE cake. TONS of banana flavor and it’s SUPER moist. What more do you want from banana cake: flavorful, moist, and delicious. Yep, that pretty much sums it up. I have lots of banana bread recipes on here. But this is, possibly hands down, the most perfect classic banana bread (or cake, what’s the difference, really?) recipe I’ve ever made, and will ever need.

Banana Cake Recipe
Recipe from Dorie Greenspan
Makes 1 bundt (12 cup capacity)

3 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large egg, at room temperature
4 very ripe bananas, mashed (about 1 1/2 cups)
1 cup sour cream (yogurt or buttermilk works too)

Chocolate Ganache Topping
*I poured chocolate ganache on top of the large bundt after baking, and made truffles out of some of the ganache to put a truffle in the batter of the mini bundts before baking. So the mini bundts had a gooey chocolate center. It was a delicious little experiment.

Preheat the oven to 350°F. Grease a bundt pan, 24 mini bundts, or whatever pan(s) you choose.

Whisk the flour, baking soda and salt together.

Using a stand mixer, with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and mix medium speed until pale and fluffy (about 3 minutes). Mix in the vanilla, the eggs, mixing for about 1 minute. Reduce the mixer speed to low and add in the bananas. Finally, mix in half the dry ingredients (the batter may curdle a little bit, that’s ok, keep mixing), all the sour cream and then the rest of the flour mixture.

Pour the batter into your greased pan(s).

Bake the for about 50-60 minutes, or until a knife inserted into the center of the cakes comes out clean. Transfer the cake pan to a rack, cool for 5 minutes, then gently turn the little cakes out of the pan onto the rack. Cool to room temperature.

Storing the cake: Wrap them in plastic wrap, and they’ll keep at room temperature for 2 or 3 days or in the freezer for up to 2 months.