Mary of The Food Librarian chose Classic Banana Bundt Cake for this weeks TWD. This was really good! It's a nice simple recipe and what I liked best about it, was there were no spices, nuts or raisins in it! I like my quick breads like that. This did fill my bundt pan, causing it to overflow in the oven (so you might want to either put a sheet pan under it, or use 2 loaf pans). I used 1 1/2 Cups of mashed bananas which was 4 bananas, I think? It had a lot of banana flavor, but I would've used 2 Cups if I had more. I also used 3/4 Cup plain yogurt and 1/4 Cup sour cream. During the last half hour of baking, I covered it with parchment, because I don't like my baked good to get too dark.
As Dorie suggested, it really is even better and even more moist the next day. The kids ate it right up! I served it plain, but the lemony glaze sounds good too, as Dorie mentioned.
Please stop by The Food Librarian and grab the recipe and make some of this! It's a bread to snack on any time of day!
*there are no photos of the whole bundt, it was that good that I had to hurry and get some photos of the last 1/3 of the bundt before it was gone.