Summer is almost upon us and that means BBQs, picnics, and backyard get-togethers! While I love me a good layer cake, sometimes you just want a simple, unfussy dessert to take to a potluck; and this is is just that sort of cake. This delicious banana cake is a snap to whip up, and it’s totally fine to make ahead — it actually gets more moist after an overnight rest. Do use your blackest, deadest bananas for this recipe for the best flavor. Typically I keep a bag of overripe bananas (peeled) in the freezer and just defrost what I need in the microwave.
I made this cake in my 6-Cup Nordic Ware Heritage bundt pan. It’s my favorite shape because it’s dramatic and doesn’t really need any embellishment; but chocolate + banana is always a good idea so this cake got a little chocolate sour cream ganache drizzle. If you have a 10-12 cup bundt pan, double all the ingredients.
Banana Bundt Cake with Chocolate Sour Cream Ganache Drizzle
For the Banana Bundt Cake:
- 210g all purpose flour
- 1 tsp baking soda
- Heaped 1/4 tsp kosher salt
- 113g butter, room temperature
- 200g / 1 cup sugar
- 1 large egg, room temperature
- 115g / 1/2 cup sour cream, room temperature
- 1/2 tsp pure vanilla extract
- 325g / about 2 large very ripe mashed bananas
For the Chocolate Sour Cream Ganache:
- 40g good quality chocolate, milk or dark, chopped
- 40g sour cream
For the Banana Bundt Cake:
- Preheat the oven to 350F. Grease and flour a 6-cup bundt pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a small bowl or jug, whisk together the sour cream, vanilla, and bananas. Set aside.
- In a large bowl, cream together the butter and sugar on medium-high speed until pale and creamy (about 5 minutes). Add the egg and mix in thoroughly.
- On low speed, mix in the dry ingredients until just combined. Gently mix in the sour cream/vanilla/banana mixture until you have a smooth batter.
- Pour into the prepared bundt pan and level the top with an offset palette knife. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with a piece of foil to prevent scorching.
- Cool on a wire rack for 10-15 minutes before turning out of the bundt pan. Allow cake to cool completely before glazing.
For the Chocolate Sour Cream Ganache:
- Combine the chocolate and sour cream in a heatproof bowl and heat over a bain-marie. Whisk constantly until the chocolate is melted and the mixture is smooth. Alternatively, you can melt the chocolate in 20 second increments in the microwave, then whisk in the sour cream. Just ensure that the sour cream is at room temperature; otherwise, the ganache may curdle.
- Allow to cool at room temperature slightly before drizzling over the cake.
I really like experimenting in the kitchen, but I’m also kinda cheap. The contents of my fridge inspire many of my food experiments (and dinner plans). Lately I’ve been on a labneh kick. And as much as I really like labneh on toast, sometimes you need to mix it up a bit. I’ve also been on a cake and cake decorating streak. And while I love the process of making fancy layer cakes, sometimes you want a dessert that takes less than 10 minutes and zero oven time. This, my friends, fits that bill.
This panna cotta is on the thicker, more pudding-y side. It’s also quite lightly sweetened, making it breakfast-appropriate in my book. You can dress this up or down as you like. I think panna cotta is improved with some contrasting textures, so I like adding toasted nuts, granola, or even some Momofuku cornflake crunch. Some fresh fruit is also excellent; or even just a drizzle of honey. Let your fridge inspire you.
Labneh Panna Cotta
Serves 4-6 | Adapted from A Brown Table
- 1 cup milk, low or full fat (I used soy)
- 80 g / 4 tablespoons honey + extra for drizzling, if desired
- 7 g / 1 packet gelatin
- 6 tablespoons cold water
- 1/2 tsp vanilla extract or paste
- 1 lb labneh, lightly whipped
- Place the milk in a small saucepan along with the honey and vanilla and bring it to a simmer over medium-high heat. While the milk is heating, sprinkle the gelatin in a small mixing bowl containing the cold water. Allow the gelatin to bloom for 5 minutes.
- Once the milk has come to a simmer and the honey is dissolved, remove from heat and add the bloomed gelatin, stirring to combine.
- Pour the milk mixture into a large mixing bowl containing the labneh. Whisk to combine evenly, ensuring no lumps remain. Divide the mixture among serving glasses, or into a 9-inch pie plate. Refrigerate for at least 2 to 4 hours until firm.
I have always been a breakfast person. I could eat eggs any time of the day; and toast and jam is one of my go-to snacks. But for a long time, I didn’t care much for pancakes, usually finding them too sweet and dense.
But for some reason, last year I decided it was time to find a pancake recipe I liked. My criteria: they had to be fluffy and simple.
This recipe is both those things, and has now become part of our recipe repertoire at home. There are only 5 ingredients, there’s no buttermilk involved, and you don’t have to let the batter sit before using. Most times we’ll whip these up on the weekend, but these pancakes also show up occasionally for dinner. Usually I like them plain with maple syrup, but we added bacon once and can’t say I wouldn’t do that again.
Favorite Fluffy Pancakes
Makes ~6 large / 12 small pancakes | Adapted from Jamie Oliver
- 3 large free-range eggs
- 115 g plain flour
- 1 heaped teaspoon baking powder
- 140 ml (scant 2/3 c) milk
- 1 pinch salt
- Separate the eggs, putting the whites into one bowl and the yolks into another.
- Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
- Heat a good non-stick pan on medium heat and add a bit of butter or cooking spray. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. If desired, sprinkle your chosen flavoring (blueberries, bacon, bananas…whatever you like!) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. Continue with remaining batter, regreasing pan before each pancake.