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

How to Make Banana Sour Cream Bundt Cake


  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.

Printable Recipe Card

About Banana Sour Cream Bundt Cake

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

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