Banana Bundt Cake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
1 bundt
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Calories
520 kcal
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Course
Cake
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Cuisine
International
Banana Bundt Cake
Description
This recipe begins by creaming butter and sugar until light and fluffy before adding vanilla and eggs one at a time, contributing to a smooth batter. Mashed ripe bananas and sour cream add moisture and flavor complexity. Dry ingredients including flour, baking soda, and salt are mixed separately then incorporated gradually, alternating with sour cream, to avoid overmixing and batter curdling. The batter is transferred to a generously buttered Bundt pan, which helps release the cake after baking.
Baked at a moderate temperature for 65 to 75 minutes, or shorter if using mini pans, the cake develops a golden crust with a soft crumb inside. The banana flavor remains prominent without being overpowering. This cake can be served alone or with additional toppings like icing or cream.
The recipe notes that mini Bundt pans yield about 20-24 smaller cakes with a shorter bake time of about 20 minutes. Proper storage wrapped airtight preserves freshness at room temperature for several days or frozen for longer periods. Optional lemony white icing adds a bright finish to the Bundt cake curves.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 ticks butter at room temperature, unsalted
- 2 cups sugar
- 2 teaspoons vanilla extract pure
- 2 large egg preferably at room temperature
- 4 banana very ripe, mashed (you should have 1 1/2 - 1 3/4 cups
- 1 cup sour cream or plain yogurt
Instructions
- Center a rack in the oven and preheat it to 350°F (176°C). Generously butter a 9- to 10-inch (23 cm or 25 cm) Bundt pan (12-cup capacity). If you have a silicone Bundt pan, there’s no need to butter it. Do not place the pan on a baking sheet, as you want the oven’s heat to circulate through the Bundt's inner tube.
- Whisk together the flour, baking soda, and salt.
- Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Mix in the vanilla, then add the eggs one at a time, beating for about 1 minute after each addition.
- Reduce the mixer speed to low and mix in the bananas. Next, add half of the dry ingredients (don’t be alarmed if the batter curdles), followed by all the sour cream, and then the remaining flour mixture. Scrape the batter into the pan, rap the pan on the counter to release any air bubbles, and smooth the top.
- Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes; if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding it onto the rack to cool completely to room temperature.
- If you have the time, wrap the cooled cake in plastic wrap and let it sit on the counter overnight before serving—it’s even better the next day.
Notes
- This recipe yields 20-24 mini Bundt cakes with a bake time around 20 minutes or until golden and cooked through.
- Store wrapped airtight at room temperature for up to 5 days, or freeze for up to 2 months.
- Lemon-flavored white icing can be added for a bright finish to the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1bundt
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1bundt | |
| Calories | 520kcal | 26% |
| Carbohydrates | 694g | 231% |
| Protein | 55g | 110% |
| Fat | 59g | 91% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 451mg | 150% |
| Sodium | 3673mg | 153% |
| Fiber | 10g | 40% |
| Sugar | 408g | 816% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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