BANANA BUNDT CAKE
 
Prep time
Cook time
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If you’re looking for a moist banana cake with a buttery crumb, this is the only recipe you’ll ever need. I first posted this easy banana bundt cake 15 years ago, and it remains my most-pinned recipe for one reason: it’s foolproof.
Author:
Recipe type: Cake, Dessert
Ingredients
  • 3 cups (360gms) all-purpose flour (I have successfully substituted half with whole wheat flour in this recipe)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt (if using salted butter, do not add this)
  • 2 sticks (225 grams) unsalted butter (should be at room temperature) (over the years I have started using salted butter and omitting the salt called for in the recipe- its what I generally have and for me it works)
  • 2 cups sugar ( I find 300 gms - less than 1½ cups sugar is perfect sweetness for my taste)
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon powder
  • pinch nutmeg
  • 2 large eggs (again room temperature)
  • 1½ - 1¾ cups bananas, (I use 4 large, very ripe bananas )
  • 1 cup sour cream or plain yogurt
Instructions
  1. Center a rack in the oven. Preheat oven to 350° F/175° C. Generously butter and flour a 9-10 inch Bundt pan.
  2. Whisk the flour, baking soda, powder, cinnamon, nutmeg and salt together.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
  4. Add the sugar, gradually and beat at medium speed until pale and fluffy.
  5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. (I prefer to break an egg in a bowl first and then add- that ways if a shell peice does fall in with the egg , I can easily remove it with the help of another egg shell).
  6. Reduce the mixer speed to low and add the bananas.
  7. Finally, mix in half the dry ingredients (Dorie says not to worry if the batter curdles- its normal), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
  8. Bake for 50-65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. (It took about 50 minutes minutes for my cake to be done and if the top is browning too quickly, cover it loosely with a foil closer to the end. Check your cake post the 45 minutes mark ).
  9. Transfer cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
  10. If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day!
Recipe by The Novice Housewife at https://novicehousewife.com/2010/07/28/banana-bundt-cake/