I know, February is Valentines Day and Chocolate Lover’s month. I should make a chocolate bundt cake, right? Wrong! Bananas were getting kind of ripe so I thought a bundt cake would be a great way to use them. Hope you like it!
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (Cinnamon was not in the original recipe)
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
3-4 ripe bananas (1 1/2-1 3/4 cups)
1 cup sour cream (or yogurt)
1. Preheat oven 350 degrees. You will need a 12 cup bundt pan. I use Pam Cooking Spray and also flour the bundt pan. This makes it much easier to remove cake out of mold.
2. I used my stand up mixer with the paddle attachment. You can use a hand mixer also. Beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add eggs one at a time, beating for about 1 minute . Reduce mixer to low speed and add bananas. Finally, mix in half the dry ingredients, all the sour cream and the rest of the flour mixture.
3. Scrape batter into prepared bundt pan.
Bake for 60-70 minutes or until a thin knife inserted deep into the center of the cake comes out clean. Remove from oven and place on cooling rack. Cool for 10 minutes and then remove from bundt pan. Don’t let it cool longer than 10 minutes or it will be more difficult to come out of mold.
The recipe was from Dorie Greenspan’s cookbook, “Baking: From My Home to Yours”. The cinnamon was not included in her recipe. You don’t have to add it. We happen to enjoy cinnamon in our Banana Bread so why not in our Banana Bundt Cake.
Eric couldn’t resist and had to have a piece once it came out of the oven! After the cake cooled I topped with powdered sugar. If you want to make a glaze you could do that too. Enjoy!