BANANA BUNDT CAKE
Banana Bundt Cake is moist, flavorful, and full of ripe banana goodness. Perfect for dessert, brunch, or a sweet snack anytime.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 ½ cups ripe mashed bananas about 3 medium bananas
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
Prepare Bundt Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Combine Wet Ingredients:
- Stir in mashed bananas, sour cream, and vanilla extract until smooth.
Assemble Cake:
- Gradually add dry ingredients to wet mixture, stirring until just combined. Pour batter into prepared Bundt pan.
Bake:
- Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert onto a wire rack.
Serve:
- Slice and enjoy as dessert or a sweet snack. Optional: dust with powdered sugar or drizzle with glaze.
Notes
- Make Ahead: Cake can be baked a day ahead and stored tightly wrapped.
- Variations: Add chopped walnuts or chocolate chips to the batter.
- Serving Suggestions: Serve with whipped cream or a scoop of ice cream.
- Allergy-Friendly: Use non-dairy butter and milk for a lactose-free version.
- Storage Tips: Store at room temperature for 2–3 days, or refrigerate up to 5 days.