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banana sour cream bundt cake

(2 ratings)
llenartowicz avatar
Recipe by
Laurie Lenartowicz
@llenartowicz
Livingston, TN

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 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For banana sour cream bundt cake

  • 1 stick
    of softened butter
  • 3/4 c
    white granulated sugar
  • 3/4 c
    packed light brown sugar
  • 2 lg
    eggs
  • 1 tsp
    madagascar vanilla extract
  • 3 md
    ripe bananas mashed
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 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.
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