Prep time: 20 mins | Cook time: 1 hrs 15 mins
If you love banana bread, I am sure you’ll enjoy this light and luscious sour cream banana bundt cake. Tastes so much better than your usual banana bread and is super easy to whip up. With an intense banana flavour, this moist and tender cake is no doubt a straight A!
Ingredients
4 large, very ripe bananas unpeeled
1 small firm banana for garnish
3 c. all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 c. unsalted butter, at room temperature (soft not melted)
2 c. sugar
2 tsp pure vanilla extract
2 large eggs, room temperature
1 c. sour cream
HOW TO MAKE CLASSIC BANANA BUNDT CAKE
Step 1: Into a metal pan, place the bananas and bake them for approximately 20 minutes at 300 degrees until the skins of the bananas turned black. Take the bananas out of the oven and allow them to cool.
Step 2: In the meantime, preheat the oven to 350 degrees. And using Pam, grease a 10-inch bundt pan.
Step 3: Whisk the flour with the baking soda and the salt until well combined. Set aside.
Step 4: To the stand mixer bowl, add the butter. Beat using a Kitchen Aid stand mixer with a paddle attachment or hand mixer until creamy. Add the sugar and continue beating on medium speed until pale and fluffy. Make sure that no graininess remains. Add the vanilla and beat, then add the eggs a piece at a time, beating every after each addition for about a minute. Adjust the mixer speed to low. Now, spin the small ends of the banana and squeeze it like a tube of toothpaste. Add all the bananas, reserving 1 piece for later. Add half of the dry ingredients, mix, then add the sour cream followed by the remaining dry ingredients. Beat well until smooth.
Step 5: Into the prepared bundt pan, pour the batter and smooth the top. To remove the bubbles, rap them onto the counter. To make a flower design, add the banana slices on top.
Step 6: Place in the preheated oven and bake for about 65 to 75 minutes. Keep an eye on the cake, so it does not over-brown. You can tent the cake with foil if it is browning rather quickly. Insert a thin knife or toothpick in the centre of the cake. Once it comes out clean, the cake is done. Remove the cake from the oven and onto a cooling rack. Let the cake cool for at least 10 minutes, then unmold and resume cooling to room temperature.
Note:
Enjoy this cake plain, dust it with powdered sugar, or you can try different varieties of icings.
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