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Banana Bundt Cake

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A moist and tender banana bundt cake packed with ripe bananas and warm spices, topped with a simple glaze or dusting of powdered sugar.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 ripe bananas, mashed (about 1 1/2 cups)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Mix in the sour cream and mashed bananas until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar or drizzle with your favorite glaze before serving.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Wrap leftover cake tightly and store at room temperature for up to 3 days.
  • This cake freezes well — wrap individual slices in plastic wrap and freeze for up to 2 months.

Nutrition

Find it online: https://ukfinda.com/banana-bundt-cake/