BANANA BUNDT CAKE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake, Dessert
Ingredients
  • 3 cups 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
  • 2 sticks unsalted butter (should be at room temperature)
  • 2 cups sugar ( You can successfully use coconut palm sugar)
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon powder
  • pinch nutmeg
  • 2 large eggs (again room temperature)
  • 1½ - 1¾ cups bananas, (I used 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. Generously butter 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. Add the sugar and beat at medium speed until pale and fluffy. 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).
  4. Reduce the mixer speed to low and add the bananas. 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.
  5. Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. (It took about 73 minutes for my cake to be done and since the top was browning too quickly, I had to cover it loosely with a foil midway).
  6. Transfer cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
  7. 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/