Banana Bundt Cake
Transform your overripe bananas into a show-stopping dessert with this moist and flavorful Banana Bundt Cake. Bursting with the rich, natural sweetness of ripe bananas and a warm hint of cinnamon, this classic recipe is elevated with creamy sour cream, creating a tender crumb that melts in your mouth. The batter comes together effortlessly with pantry staples like all-purpose flour, baking powder, and vanilla extract, ensuring a foolproof bake every time. Perfectly baked in a Bundt pan for a stunning presentation, this cake can be served as-is or finished with a dusting of powdered sugar or a drizzle of glaze for added elegance. Ready in just over an hour, this 12-serving cake is ideal for family gatherings, coffee dates, or simply indulging your sweet tooth at home.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsalted butter, softened
- 1 cup Sour cream
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan, making sure all crevices are well-coated to prevent sticking.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In a separate large bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the mashed bananas gently with a rubber spatula, ensuring an even distribution.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a simple glaze before serving. Slice and enjoy!
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 644.1 g | 234% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 367.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 504 mg | 39% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
