My sister recently gave me a few fun pans that she’d found in an antique store. Sadly, I couldn’t fit them in my suitcase so I left them at my parents’ house. If I’d known that, less than a week later, I’d be searching my kitchen looking for a pan to bake half a bundt cake recipe in, you can bet I would have made room for those pans!
Instead, unable to choose between my overused assortment of small-sized pans, I decided that variety would be fun. Plus, if you’re looking for a reason to hover over your oven in the middle of the summer, testing and retesting differently sized cakes for doneness, well then, this is perfect.
The cake is mixed using the creaming method – butter is aerated with sugar, then the eggs and bananas are added, and then the dry ingredients and sour cream are alternatively mixed in. Plain yogurt can be substituted for the sour cream.
The cake was very good, in a richest-banana-bread-ever kind of way. There were a couple complaints from other Tuesday with Dorie members that it was too moist, and I agree that low-fat plain yogurt may be a better choice than sour cream, for my tastes. Instead, or maybe even in addition, you might even be able to reduce the butter by 25%. None of this is strictly necessary though, as the cake really was delicious as is.
One year ago: Tuscan-Style Couscous Salad