This Banana Bundt Cake is the perfect banana cake recipe made in a bundt pan. It’s like a pound cake but more
moist and fluffy!
PREPARATION TIME:
Prep Time30minutes
Cook Time1hour
Total Time1hour 30minutes
Ingredients
For the pound cake:
- 1 teaspoon salt
- 2 teaspoon baking soda
- 3 cups all-purpose flour (measured correctly)
- 1 cup unsalted butter softened
- 4 overripe bananas
- 1/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
For the frosting:
3 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
- Pinch salt
- Pecans or walnuts, chopped, for serving (optional)
Instructions
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Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
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Whisk together flour, salt, and baking soda in a medium bowl.
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Mash your bananas with a fork.
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With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
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Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
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Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
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Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
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Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
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Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.
0 seconds of 3 minutes, 6 secondsVolume 90%
Recipe Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 325mg | Potassium: 188mg | Fiber: 1g | Sugar: 28g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
