TWD - Classic banana bundt cake

This week's Tuesday with Dorie challenge was a top choice by our host, Mary of The Food Librarian, in the form of Dorie's Classic Banana Bundt Cake.

Now, I never used to be a fan of banana cakes - as a child, mention the words "banana cake" and my heart would sink. Perhaps it was the healthy association, or perhaps I couldn't imagine why anyone would choose banana cake over chocolate cake. Whatever the reason, I am now a fan of banana cake, and this recipe is an exceptional banana cake. It is sturdy, large, moist and absolutely scrumptious, and it serves an army.

When making the cake, I substituted the sour cream for yoghurt, which Dorie suggested in the recipe, primarily because I already had yoghurt in the fridge. Otherwise, I stuck with the recipe 100%. I didn't glaze my cake with the lemon glaze suggested becase, well, I didn't even see it untl I read the TWD forum. I don't think you need it unless you are a real sweet tooth - this cake is simply delicious unglazed.

I was a little scared that my cake was going to bake out of its pan, because even though I used the right size, the pan was nearly full of batter. However, my fears never came to fruition, and I ended up with the burnished bronze beauty of a cake that you see at the top of this post.

This cake was a hit with my colleagues, and one lady even asked for the recipe.

To see what the other Daring Bakers thought of this cake, check out the Tuesdays with Dorie blogroll.