Banana Sour Cream Bundt Cake

Laurie Lenartowicz

By
@llenartowicz

This is one of those "It's Sunday morning and I need to use up the last three bananas," cakes. It's pure comfort food, through and through. Great to serve with coffee after dinner or brunch anytime. The consistency is a little more cakey than a banana bread. The sour cream keeps it moist and the walnuts give it a satifying crunch.


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Comments:

Serves:

16

Prep:

20 Min

Cook:

50 Min

Ingredients

1 stick
of softened butter
3/4 c
white granulated sugar
3/4 c
packed light brown sugar
2 large
eggs
1 tsp
madagascar vanilla extract
3 medium
ripe bananas mashed
2 c
all purpose flour
1 1/2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
sour cream, plain or banana yogurt
3/4 c
walnuts or pecans coarsely chopped
optional: powdered sugar for sprinkling top.
1 tsp
cinnamon, ground

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
2
In mixing bowl with electric mixer, cream together the butter and sugars at medium speed.
3
Beat in eggs, one at a time and add vanilla. Beat in the bananas and sour cream.
4
In a separate mixing bowl, sift together the flour, soda, baking powder, salt and cinnamon. Fold these ingredients into the banana mixture slowly. Add the chopped nuts. Do not overmix!
5
Turn batter into the greased bundt pan. Bake for 50 minutes or until tooth pick tests clean. Cool cake on rack in the pan for 10 minutes.
6
Loosten the cake and invert onto cake plate. Cool completely. Dust with powdered sugar. Cover and store in a cool, dry place.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy
Hashtags: #banana, #Cream, #sour