I’m sure this recipe isn’t in the Silver Palate Cookbook. It is an adaptation of a recipe for banana bread. Recipes from this cookbook, which was first published in the 1980s, have occasionally been printed on the internet, such as this one for banana bread, and another one I found for chocolate cake–which I will try some other time. The banana cake came out moist and tender, and not very sweet.
Banana Bundt Cake (adapted from the Silver Palate Cookbook)
Prep time: 20 minutes
Baking time: 40 minutes
8 tablespoons (113g) unsalted butter, room temperature
3/4 cup(169g) granulated sugar
2 cups (250g) all-purpose flour (can substitute whole wheat flour for 1 cup AP)
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas, mashed (1 1/4 cups – 1 1/2 cups)
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped (optional)
Powdered sugar (optional)
- Preheat oven to 350˚F/175˚C. Grease bundt pan.
- Cream butter and sugar together until fluffy, about 5 minutes. Add eggs, one at a time and beat until just combined. Add the vanilla with the last egg.
- Sift together AP flour, soda, and salt. Set aside.
- In another bowl, mash bananas and add walnuts, if using. Pour half the flour mixture into the butter mixture and mix until just combined. Add half the banana mixture and blend until just combined. Scrape down the bowl. Add half the remaining flour followed by the rest of the banana. Finish with the flour. Mix after each addition until just combined. Give the batter a few turns to make sure all the batter is mixed. Scrape down the sides.
- Pour batter into pan. Tap pan lightly on the counter to dislodge air bubbles. Bake 40 minutes or until cake tester comes out clean (or a few moist crumbs cling to the tester). Cool in pan 10 minutes, then unmold on wire rack. When cooled, dust with powdered sugar, if desired.
- Grease a 9×3 inch loaf pan to make banana bread. Bake 50-60 minutes