If you’re looking for a dessert that combines the comforting sweetness of ripe bananas with a rich, tangy twist, the Sour Cream Banana Bundt Cake is your answer. This delightful cake is a perfect balance of moist texture, bold banana flavor, and a subtle creaminess that elevates it beyond the classic banana bread. Whether you’re baking for a family gathering, a cozy weekend treat, or a special occasion, this Bundt cake is sure to impress with its beautiful shape and irresistible taste.
Ingredients :
Two cups of all-purpose flour
1 tsp baking soda: Promotes rising and lightness.
1/2 tsp salt: Boosts flavor.
1/2 tsp ground cinnamon: Adds warm, deep notes.
1/2 cup unsalted butter, softened: Brings richness and tenderness.
1 cup granulated sugar: Sweetens the batter.
2 large eggs: Binds and strengthens.
One cup of sour cream adds a tangy bite and keeps the cake moist.
1 tsp vanilla extract: Elevates overall taste.
3 ripe bananas, mashed: Delivers bold banana flavor as the key ingredient
Method :
Preheat and Prep: Set oven to 350°F (175°C). To ensure a smooth release, grease and flour a 10-inch Bundt pan.
Cream Sugar and Butter: Beat sugar and melted butter in a large bowl until light and fluffy, about 2 to 3 minutes.
Add Wet Ingredients: Mix in eggs one at a time, then add sour cream, vanilla extract, and mashed bananas.
Combine Wet and Dry: Slowly incorporate dry ingredients into the wet mixture, stirring until just blended. Fold in nuts, if desired.
Bake: Spread batter evenly in the Bundt pan. After 50 to 60 minutes of baking, a toothpick inserted in the middle should come out clean.
To serve, let it cool in the pan for ten minutes before moving it to a wire rack to finish cooling. Sprinkle with powdered sugar or top with a glaze for added style.