Prepare to transform ordinary banana bread into an extraordinary dessert that will have your family and friends begging for seconds! This isn't just another banana cake recipe - it's a moist, rich, and absolutely irresistible bundt cake that combines the classic comfort of ripe bananas with a tangy sour cream twist. With a secret technique that guarantees unbelievable moisture and a texture so tender it practically melts in your mouth, this recipe is about to become your new go-to dessert for every occasion.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-12 cup bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, mash the ripe bananas until smooth and creamy, leaving a few small chunks for added texture. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- Stir in the mashed bananas and sour cream, mixing until the batter is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple glaze for added sweetness and presentation.
Tips
- • Use overripe bananas with plenty of brown spots for maximum natural sweetness and moisture • Make sure all ingredients are at room temperature before mixing to ensure smooth incorporation • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Generously grease your bundt pan, paying extra attention to all the intricate curves • Let the cake cool in the pan for 15 minutes before inverting to help it release cleanly • For an extra flavor boost, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon • Allow the cake to cool completely before adding any glaze or powdered sugar topping • Store the cake in an airtight container at room temperature for up to 3-4 days
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
