Classic Banana Bundt Cake

Photo by Missy H.
Adapted from ezrapoundcake.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ezrapoundcake.com

Ingredients

  • 3

    CUPS ALL-PURPOSE FLOUR

  • 2

    TEASPOONS BAKING SODA

  • 1/2

    TEASPOON SALT

  • 2

    STICKS (8 OUNCES) UNSALTED BUTTER, AT ROOM TEMPERATURE

  • 2

    CUPS SUGAR

  • 2

    TEASPOONS PURE VANILLA EXTRACT

  • 2

    LARGE EGGS, PREFERABLY AT ROOM TEMPERATURE

  • 4

    ABOUT 4 VERY RIPE BANANAS, MASHED (YOU SHOULD HAVE 1 1/2 – 1 3/4 CUPS)

  • 1

    CUP SOUR CREAM OR PLAIN YOGURT

Directions

Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. In a large bowl, whisk the flour, baking soda and salt together. Working with a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low, and mix in the bananas. Mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

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