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Banana Bundt Cake

A moist and flavorful cake that showcases the delightful essence of ripe bananas, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas The riper, the better for sweetness.
  • 1/2 cup unsalted butter, softened For greasing the pan.
  • 1 cup sugar
  • 2 large eggs Room temperature preferred.
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream Can substitute with Greek yogurt.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Use the spoon-and-level method to measure.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your bundt pan with unsalted butter and lightly dust it with flour.
  3. In a large mixing bowl, mash the ripe bananas until smooth. Add the softened butter and sugar, then mix until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Baking
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
  2. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  3. Bake in your preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before gently inverting it onto a wire rack to cool completely.
  2. Slice it up and serve!

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator before serving. For reheating, microwave slices for 5-10 seconds.