Banana Sour Cream Bundt Cake

Laurie Lenartowicz


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.

★★★★★ 2 votes
20 Min
50 Min


1 stick
of softened butter
3/4 c
white granulated sugar
3/4 c
packed light brown sugar
2 large
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
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


1Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
2In mixing bowl with electric mixer, cream together the butter and sugars at medium speed.
3Beat in eggs, one at a time and add vanilla. Beat in the bananas and sour cream.
4In 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!
5Turn 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.
6Loosten 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